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 jalapeno. We really like the way it adds a bright flavor to perk up the beans.
— This post was originally published on September 30, 2014. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 2 Hours, 35 Minutes
Servings: 12
Primary Ingredient(s): Dried pinto beans, garlic, onion, tomatoes, oregano, vinegar
Skill Level: Easy
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.
How to Make Pinto Beans with Tomato Relish
Sort and Rinse the Beans
- 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 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
- 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
- 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
- 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.
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 creamier texture, mash a few beans with the back of a spoon during the last 20 minutes of cooking.
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.
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 About Pinto Beans with Tomato Relish
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.
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. Just avoid using too much, or you’ll create an off-flavor.
More Recipes You’ll Like
Black Bean and Ham Soup
Red Beans and Rice
Pinto Bean Cakes
British Style Beans on Toast
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Pinto Beans with Tomato Relish
Ingredients
For the beans:
- 1 pound dried pinto beans
- 3 quarts cold water
- 1 whole head garlic 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 sour cream and lime toppings.
- To store, let the beans cool completely before placing them in a covered container in the refrigerator. They’ll keep for 3 to 4 days in the fridge 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.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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
I add the salt when the beans are tender and ready to serve. Some people say it makes them tough if you add it too early in the cooking process, but I don’t think it matters very much.