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!
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📖 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.
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.