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Pinto Beans with Fresh Tomato Relish

This recipe for Pinto Beans with Fresh Tomato Relish is easy and simple to make, yet delicious and satisfying!
5 from 3 votes
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 recipe for Pinto Beans with Fresh Tomato Relish is easy and simple to make, yet delicious and satisfying!
5 from 3 votes
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.
  • 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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Recipe Rating




41 Comments

  1. 5 stars
    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.

    1. 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.