Pinto Beans with Fresh Tomato Relish
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.
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
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
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
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 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.
🧾 More Recipes You’ll Like
- Black Bean and Ham Soup
- Red Beans and Rice
- Pinto Bean Cakes
- Beans on Toast
- Great Northern Beans with Tomatoes
- BBQ Beans
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
WE’RE ON FACEBOOK, TOO!
If you’d like to hang out with lots of other Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.
📖 Recipe
Pinto Beans with Fresh Tomato Relish
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.
- 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
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.
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.” :-)