Recipes » Side Dish Recipes » Pinto Beans with Fresh Tomato Relish

Pinto Beans with Fresh Tomato Relish

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This Pinto Beans recipe is easy and simple to make, yet delicious and satisfying! Serve with tomato relish, sour cream, and lime wedges.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
A bowl of cooked pinto beans with tomato relish, sour cream, and lime wedges on the side.

If you’re looking for a good Pinto Beans recipe, try this one. It’s easy and simple to make, yet delicious and satisfying! Serve it with fresh tomato relish, sour cream, and lime wedges.

Any time I serve a Tex-Mex inspired dinner, I almost always prepare beans as a side dish. No matter what southwestern menu you come up with, Pinto Beans with Fresh Tomato Relish is almost always a complimentary side. Plus, they’re easy-peasy and budget-friendly. Cheap as dirt.

A bowl of cooked pinto beans with tomato relish, sour cream, and lime wedges on the side.

If you’ve never tried a relish for beans, I’m sure you’ll enjoy it! It’s similar to pico de gallo or salsa but without cilantro and jalapeno. We really like the way it adds a little bright flavor to perk up the beans.

🔪 How to Make Pinto Beans with Fresh Tomato Relish


Sort and Rinse the Beans

Rinsing dried pinto beans under the sink tap.

Look over the beans carefully for any stones or other debris. Rinse thoroughly.

TIP: It’s important to check the beans over because dried beans are a straight-from-the-farm product and sometimes little bits and pieces get into the final packaging.

Cook Until Tender

Pinto beans in a pot with water, onion, and garlic.

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.

TIP: Try not to stir the beans while they’re cooking. It can make them cloudy.

Make the Relish

Photo collage showing the making of the relish.

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.

Serve with Garnishes

Removing the onion from the cooked pinto beans.

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.

🍚 Storage Information


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.

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📖 Recipe

A bowl of cooked pinto beans with tomato relish, sour cream, and lime wedges on the side.

Pinto Beans with Fresh Tomato Relish

This Pinto Beans recipe is easy and simple to make, yet delicious and satisfying! Serve with tomato relish, sour cream, and lime wedges.
5 from 1 vote
Print It Rate It Save
Course: Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Servings: 12 servings
Calories: 141kcal
Author: Lana Stuart

Ingredients

For the beans:

  • 1 pound dried pinto beans
  • 3 quarts cold water
  • 1 whole head garlic peeled
  • 1 onion peeled
  • 1 tablespoon salt

For the tomato relish:

  • 2 plum tomatoes chopped
  • 1 teaspoon dried oregano
  • 1 small onion finely chopped
  • Dash of salt and pepper
  • 1 teaspoon 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 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

  • 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.

Nutrition Information

Serving: 1 | Calories: 141kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 599mg | Potassium: 581mg | Fiber: 6g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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37 Comments

  1. 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!

    1. We’re having a great time doing these online, Angela, but you’re right, they’re so much more fun in real life!

  2. That sounds so interesting! I’ve never had it that way! Sounds tasty, I’d be tempted to keep going and make chili.

    1. 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.

  3. This is my mom and dad’s kinds of recipe! Sending this to them now! Reminds me of my grandparents house!

    1. 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!

  4. 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!

    1. 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!

  5. 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

    1. 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.

  6. 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

  7. 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!

  8. There’s nothing like home cooked beans – love that tomato relish on top. Such a wonderful addition to our Tex-Mex dinner party!

    1. 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!

  9. 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