My recipe for Pinto Beans with Tomato Relish is one of the most humble of Southern side dishes that delivers big comfort with not much effort. The beans cook up creamy and tender, and the relish adds a bright and tangy pop. Together they make a simple dish that’s surprisingly satisfying.
I can’t count how many times a pot of pinto beans has saved dinner at my house. Any time I serve a Tex-Mex inspired dinner, I almost always prepare beans as a side dish. They’re easy-peasy and budget-friendly. Cheap as dirt.
If you’ve never tried a relish for beans, prepare to be surprised! It’s similar to pico de gallo or salsa but without cilantro and jalapeño. We really like the way it adds a bright flavor to perk up the beans.
Recipe Snapshot: Pinto Beans with Tomato Relish
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Servings: 12 servings
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Dried pinto beans, garlic, onion, tomatoes, oregano, vinegar
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“These beans were fabulous! So creamy and rich with so few ingredients. Thank you for sharing this yummy recipe.“
— Kimberly
You’ll also find this recipe in my cookbook!
You can see this recipe on page 153 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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For the Beans:
- Pinto beans — For this recipe, I use dried pinto beans rather than canned. They’re way more economical and, in my opinion, they have better texture.
- Garlic and Onion — You’ll use a whole head of garlic, along with one onion, to slowly infuse the beans with their flavors.
For the Relish:
- Plum tomatoes — I prefer plum (Roma) tomatoes for most uses. They typically have much less liquid in the interior and hold their shape well.
- Small onion — For both flavor and crunch.
- Dried oregano — A staple herb in southwestern cooking, it really complements the beans.
- White vinegar — Adds a dash of bright, tart flavor to the relish.
Garnish:
- Sour cream and lime wedges — The garnishes are optional but highly recommended.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- Add a bit of spice by stirring in some diced jalapeño or red pepper flakes.
- Make a smoky version by including a chipotle pepper or a dash of smoked paprika.
- For a meaty option, add a ham hock or smoked turkey leg to the pot.
- For extra flavor, cook the beans in chicken broth instead of water. Broth is already salty, so start with less salt and adjust at the end.
How to Make Pinto Beans with Tomato Relish
Sort and Rinse the Beans
STEP 1. Look over the beans carefully for any stones or other debris. Rinse thoroughly and place the rinsed beans in a large stockpot.
Pro Tip
It’s important to check the beans carefully because they’re a straight-from-the-farm product, and sometimes little bits of trash or tiny stones get into the final packaging.
Cook Until Tender
STEP 2. Add the water, garlic, onion, and salt. Bring to a boil, then reduce the heat to a simmer. Cook slowly, partially covered, until the beans are very tender – at least 2 1/2 hours.
Make the Relish
STEP 3. While the beans are cooking, make the relish. Combine all ingredients in a small bowl and stir together until thoroughly mixed. Set aside until time to serve.
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Serve with Garnishes
STEP 4. When the beans are very tender and ready to serve, remove and discard the onion. Taste for seasoning and add more salt if needed.
STEP 5. Serve the beans with the tomato relish on the side, along with a dollop of sour cream and lime wedges.
Recipe Tips
- You may have heard that you don’t add salt to beans until they’ve finished cooking. Well, food scientists have disproven the myth that salt toughens beans. In fact, adding salt early can help soften the beans by breaking down the cell walls more effectively.
- Keep the simmer low and steady. A rapid boil can cause the beans to break apart or cook unevenly.
- For a creamier texture, mash a few beans with the back of a spoon during the last 20 minutes of cooking.
- Mash leftover beans to make refried beans, or use them in tacos and burritos topped with the tomato relish.
- I almost always use pinto beans instead of kidney beans in my chili. I find them more tender and tasty.
How to Store Leftovers
Let the beans cool completely before placing them in a covered container in the refrigerator. Warm beans placed in the fridge can sour. They’ll keep for 3 to 4 days in the fridge and up to six months in the freezer.
Questions and Answers: Pinto Beans with Tomato Relish
- Don’t you have to soak dried pinto beans before cooking?
Actually, no, you don’t. Although soaking will shorten the cooking time, expert guidance, including comments from the CEO of Camellia Beans, confirms that soaking isn’t essential. You do still need to pick over the beans for any foreign matter and wash them well. - Can I speed up cooking dried beans with baking soda?
Yes, but with caution. Adding a scant 1 teaspoon per pound of baking soda will increase the water’s alkalinity and can help break down bean skins faster, reducing cooking time. Avoid using too much, or you’ll create an off-flavor.
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Recipe
Pinto Beans with Tomato Relish
Ingredients
For the beans:
- 1 pound dried pinto beans
- 3 quarts cold water
- 1 whole head garlic individual cloves separated and peeled
- 1 yellow onion peeled
- 1 tablespoon salt
For the tomato relish:
- 2 plum tomatoes chopped
- 1 teaspoon dried oregano
- 1 small yellow onion finely chopped
- Dash of salt and pepper
- 1 teaspoon white vinegar
Garnish:
- Sour cream
- Lime wedges
Instructions
- Look over the beans carefully for any stones or other debris. Rinse thoroughly and place in a large stockpot.1 pound dried pinto beans
- Add the water, garlic, onion, and salt to the pot. Bring to a boil, then reduce the heat to a simmer. Cook slowly, partially covered, until the beans are very tender – at least 2 1/2 hours.3 quarts cold water, 1 whole head garlic, 1 yellow onion, 1 tablespoon salt
- While the beans are cooking, make the relish. Combine all ingredients in a small bowl and stir together thoroughly. Set aside until ready to serve.2 plum tomatoes, 1 teaspoon dried oregano, 1 small yellow onion, Dash of salt and pepper, 1 teaspoon white vinegar
- When the beans are very tender and ready to serve, remove and discard the onion. Taste for seasoning and add more salt if needed.
- Serve the beans with the tomato relish on the side along with a dollop of sour cream and lime wedges.Sour cream, Lime wedges
Notes
- Nutrition calculation does not include the sour cream and relish toppings.
- Soaking isn’t necessary. Just pick over the beans for stones or debris and rinse them well.
- Add the salt at the beginning. Salt doesn’t toughen beans, and adding it early can help soften them. Taste at the end and add more if needed.
- Keep the simmer low and steady with the pot partially covered. A rapid boil can make the beans break apart or cook unevenly.
- For a creamier texture, mash a few beans against the side of the pot with the back of a spoon during the last 20 minutes of cooking.
- Remove and discard the onion before serving. The garlic can stay in the pot.
- Make the relish while the beans cook and set it aside until serving.
- Let the beans cool, then refrigerate them within 2 hours. They’ll keep for 3 to 4 days in the refrigerator and up to six months in the freezer.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
These beans were fabulous! So creamy and rich with so few ingredients. I didn’t have any tomatoes, so I’ll have to make them again soon to try the relish. Thank you for sharing this yummy recipe.
So glad to hear that, Kimberly!
making these Beans today.. but I’m confused as to when I add the Salt . thank you
Hi Lynn! Sorry for the confusion. The recipe has you add the salt at the beginning, along with the water, garlic, and onion. Food scientists have shown that early salt doesn’t make beans tough, and it can actually help soften them. Then taste at the end and add a little more salt if you need it. Enjoy your beans!
Wouldn’t these be better with chicken broth rather than water?
Love receiving your recipes.
You can always modify the recipe if you wish.
These look delicious! That tomato relish is calling me.
Thanks, Kellie. I think the relish totally makes them as a side dish!
I love the idea of a progressive dinner party! I think it would be SO much fun to do this for real! Anyway, love these beans and loved that you paired them with sour cream. That tomato relish looks sooo delicious!
We’re having a great time doing these online, Angela, but you’re right, they’re so much more fun in real life!
That sounds so interesting! I’ve never had it that way! Sounds tasty, I’d be tempted to keep going and make chili.
You could certainly use these beans for chili. As a matter of fact, I almost always use pintos rather than kidney beans in my chili recipes. They’re more tender and tasty in my opinion.
I love beans. This is a fun way to serve them up!
This is my mom and dad’s kinds of recipe! Sending this to them now! Reminds me of my grandparents house!
One of the greatest compliments I can ever receive on a recipe is for someone to say that it reminds them of their grandparents. Thank you so much. And I hope your parents enjoy the recipe!
What a wonderful side dish for any occasion but a perfect accompaniment for a progressive Tex-Mex meal!
Thanks, Renee. I hope it added to and complimented the menu.
We didn’t eat a ton of beans when I was a kid (except for B&M baked beans in that brown jar), but more and more I turn to beans these days since we use meat more as a flavoring and less as the main event. I could happily much on your beans and relish!
Beans are a great alternate source of protein, Jenni. So good for you.
I am totally down for some of these with my dinner. YUM!
There is nothing more comforting than a pot of beans simmering away. Great combination with the relish .
It’s quickly getting to be the time of year when we want things on our stovetop simmering away, isn’t it? A good pot of beans is perfect for that purpose!
Who says these need to be a side? I could make a meal out of them!
I could, too, Amy. Especially with some good cornbread alongside.
I love the idea of this progressive dinner “party”. And I love the sound of the relish. A nice way to brighten up the beans
We used to do real life progressive dinners way back in the day, Christine. I always enjoyed those so much and am happy to be a virtual participant now.
I love how you contrasted the earthy beans with the bright tomato relish. This sounds amazing!
Thanks, Lauren. The beans and relish are great flavor contrasts.
Yum! That relish looks delish over those beans! I could see this IN a taco too!
Definitely great for tacos, Marjory. Or burritos. Or mashed and made into refried beans…
You know nothing will do now, until I make a pot of beans with your fresh tomato relish. This sounds sooooo good. I’m making desserts for a church progressive dinner this weekend. I think I’ll suggest your virtual progressive eats for next year!
Linda
I do hope you’ll make a pot for yourself, Linda, and that you thoroughly enjoy them!
Nice recipe. Thanks so much.
I’d love to be in attendance at this dinner party! Simple pinto beans are one of our favorite things to add the menu in our house, I love the fresh tomato relish addition. I love the Progressive Dinner Party idea, too!
Thanks, Heather. The tomato-onion relish really brightens the flavor of the beans.
You definitely need beans for a Tex-Mex dinner! I love that they’re served with tomato relish and sour cream…delish!
Thanks, Liz. I thought any tex-mex menu could accommodate a pot of beans :-)
There’s nothing like home cooked beans – love that tomato relish on top. Such a wonderful addition to our Tex-Mex dinner party!
Making them from dried gives quite a different result from the canned ones, doesn’t it? Although I don’t mind taking the shortcut once in a while, I do enjoy home cooked when I have the time!
So, just how did you know that I am craving those beans at this very moment? They look fabulous. A true comfort food that will be welcome in the cooler weeks ahead.
Miss P
I guess we just have “STP.” :-)