Pinto Beans with Fresh Tomato Relish – easy and simple recipe for traditional pinto beans. Served with a fresh tomato relish, sour cream, and lime wedges.
Welcome to the next in our Progressive Eats series! If you remember, Progressive Eats is a group of bloggers that started in July with Summer in the South, continued in August with Summer Barbecue, and this month we’re bringing you Tex-Mex hosted by Milisa of Miss in the Kitchen!
Now if you’re wondering what “progressive eats” means, it’s our take on a progressive dinner held virtually through our blogs. If you’re still wondering, well, a progressive dinner is an event where diners start with cocktails at one home, progress to the next home for appetizers, another home for the entree, and a final home for dessert. Sounds fun, huh? It is!
Since our theme for this month is Tex-Mex and I chose to prepare a side dish, I thought what better than Pinto Beans with Fresh Tomato Relish, right? No matter what southwestern or Tex-Mex menu you come up with, beans pretty much always go. Plus, they’re easy-peasy and budget-friendly. Cheap as dirt.
I like to serve beans with something fresh and bright on the side, thus the fresh tomato relish. And I’m calling it a relish because there’s no cilantro or jalapeno that you’d typically see in a pico de gallo or salsa. Still, it gives you a little brightness to perk up the beans.
Hope you enjoy the beans and all the rest of this month’s menu! Scroll down to the bottom of the post for links to all the other bloggers who participated this month.
How to Make Pinto Beans with Fresh Tomato Relish
Look over the beans carefully for any stones or other debris. And you do have to check them over because dried beans are a straight-off-the-farm product and some times little bits and pieces get into the final packaging. Rinse thoroughly.
Place the beans in a large stockpot with the water, garlic, and onion. Bring to a boil, then reduce the heat to a simmer. Cook slowly until the beans are very tender – at least 2 1/2 hours. Try not to stir the beans while they’re cooking. It can make them cloudy.
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.
When the beans are very tender and ready to serve, remove and discard the onion and stir in the salt. Serve the beans with the tomato relish on the side along with a dollop of sour cream and lime wedges.
A hint about storing cooked beans – let them cool all the way down before placing them in the refrigerator. Warm beans placed in the fridge can sour.
Before you go, please check out the other participants in this month’s Progressive Eats! They’re all listed below with the course that they contributed. Great menu, huh?
- Cheddar, Olive, Tomato Savory Madeleines – Lifes a Feast
- Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
- Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
- White Chicken Chili – Healthy Delicious
- Epic Creamy Chicken Enchiladas – Miss in the Kitchen
- Homemade tortillas – Stetted
- Frozen Virgin Strawberry Margarita – Barbara Bakes
- Mexican Spiced Chocolate Flan – Pastry Chef Online
- Margarita Cheesecake – That Skinny Chick Can Bake
More Bean Recipes on Never Enough Thyme:
- Black Bean and Ham Soup
- Red Beans and Rice
- Beans on Toast
- Great Northern Beans with Tomatoes
- BBQ Beans
Like This Recipe? Pin It!
For the beans:
- 1 lb. dried pinto beans
- 3 quarts cold water
- 1 whole head garlic, peeled
- 1 onion, peeled
- 1 tblsp. salt
For the tomato relish:
- 2 plum tomatoes, chopped
- 1 tsp. dried oregano
- 1 small onion, finely chopped
- Dash of salt and pepper
- 1 tsp. vinegar
- Sour cream
- Lime wedges
- Look over the beans carefully for any stones or other debris.
- Rinse thoroughly and place in a large stockpot with the water, garlic, and onion.
- Bring to a boil, then reduce the heat to a simmer.
- Cook slowly until the beans are very tender - at least 2 1/2 hours.
- Add the salt.
- While the beans are cooking, make the relish. Combine all ingredients in a small bowl and stir together thoroughly.
- When the beans are very tender and ready to serve, remove and discard the onion and stir in the salt.
- Serve the beans with the tomato relish on the side along with a dollop of sour cream and lime wedges.
Notes: Adding salt too early in the cooking process makes beans tough. Don’t add salt until the beans are tender. Cool beans before storing in the refrigerator. Warm beans can sour if refrigerated before cooling.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 69 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 72mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 4g Sugar: 1g Sugar Alcohols: 0g Protein: 4g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: