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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.

A bowl of cooked pinto beans with tomato relish, sour cream, and lime wedges on the side.

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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

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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Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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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
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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 healthcare 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.

  2. making these Beans today.. but I’m confused as to when I add the Salt . thank you

    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.

  3. Carolyn Bennett says:

    Wouldn’t these be better with chicken broth rather than water?

    Love receiving your recipes.

  4. Kellie @ The Suburban Soapbox says:

    These look delicious! That tomato relish is calling me.

    1. Lana Stuart says:

      Thanks, Kellie. I think the relish totally makes them as a side dish!

  5. Angela {Mind Over Batter} says:

    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!

    1. Lana Stuart says:

      We’re having a great time doing these online, Angela, but you’re right, they’re so much more fun in real life!

  6. valmg @ From Val's Kitchen says:

    That sounds so interesting! I’ve never had it that way! Sounds tasty, I’d be tempted to keep going and make chili.

    1. Lana Stuart says:

      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.

  7. I love beans. This is a fun way to serve them up!

  8. Angie | Big Bear's Wife says:

    This is my mom and dad’s kinds of recipe! Sending this to them now! Reminds me of my grandparents house!

    1. Lana Stuart says:

      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!

  9. Renee - Kudos Kitchen says:

    What a wonderful side dish for any occasion but a perfect accompaniment for a progressive Tex-Mex meal!

    1. Lana Stuart says:

      Thanks, Renee. I hope it added to and complimented the menu.

  10. 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!

    1. Lana Stuart says:

      Beans are a great alternate source of protein, Jenni. So good for you.

  11. Stephanie @ Back For Seconds says:

    I am totally down for some of these with my dinner. YUM!

  12. There is nothing more comforting than a pot of beans simmering away. Great combination with the relish .

    1. Lana Stuart says:

      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!

  13. Amy @Very Culinary says:

    Who says these need to be a side? I could make a meal out of them!

    1. Lana Stuart says:

      I could, too, Amy. Especially with some good cornbread alongside.

  14. christine says:

    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

    1. Lana Stuart says:

      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.

  15. Lauren @ Healthy Delicious says:

    I love how you contrasted the earthy beans with the bright tomato relish. This sounds amazing!

    1. Lana Stuart says:

      Thanks, Lauren. The beans and relish are great flavor contrasts.

  16. Marjory @ Dinner-Mom says:

    Yum! That relish looks delish over those beans! I could see this IN a taco too!

    1. Lana Stuart says:

      Definitely great for tacos, Marjory. Or burritos. Or mashed and made into refried beans…

  17. 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

    1. Lana Stuart says:

      I do hope you’ll make a pot for yourself, Linda, and that you thoroughly enjoy them!

  18. Nice recipe. Thanks so much.

  19. Heather // girlichef says:

    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!

    1. Lana Stuart says:

      Thanks, Heather. The tomato-onion relish really brightens the flavor of the beans.

  20. You definitely need beans for a Tex-Mex dinner! I love that they’re served with tomato relish and sour cream…delish!

    1. Lana Stuart says:

      Thanks, Liz. I thought any tex-mex menu could accommodate a pot of beans :-)

  21. There’s nothing like home cooked beans – love that tomato relish on top. Such a wonderful addition to our Tex-Mex dinner party!

    1. Lana Stuart says:

      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!

  22. 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

    1. Lana Stuart says:

      I guess we just have “STP.” :-)