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
- Epic Creamy Chicken Enchiladas - Miss in the Kitchen
- Homemade tortillas - Stetted
- Frozen Virgin Strawberry Margarita - Barbara Bakes
More Bean Recipes on Never Enough Thyme:
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Pinto Beans with Fresh Tomato Relish
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.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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