Pinto Beans with Tomato Relish
Pinto beans simmer low and slow with a whole head of garlic and an onion until creamy and tender, then get a bright lift from a fresh tomato relish. Serve with sour cream and lime wedges as a budget-friendly side for any Tex-Mex meal.
Servings 12 servings
Ingredients
For the beans:
- 1 pound dried pinto beans
- 3 quarts cold water
- 1 whole head garlic individual cloves separated and peeled
- 1 yellow onion peeled
- 1 tablespoon salt
For the tomato relish:
- 2 plum tomatoes chopped
- 1 teaspoon dried oregano
- 1 small yellow onion finely chopped
- Dash of salt and pepper
- 1 teaspoon white 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.1 pound dried pinto beans
- Add the water, garlic, onion, and salt to the pot. Bring to a boil, then reduce the heat to a simmer. Cook slowly, partially covered, until the beans are very tender - at least 2 1/2 hours.3 quarts cold water, 1 whole head garlic, 1 yellow onion, 1 tablespoon salt
- While the beans are cooking, make the relish. Combine all ingredients in a small bowl and stir together thoroughly. Set aside until ready to serve.2 plum tomatoes, 1 teaspoon dried oregano, 1 small yellow onion, Dash of salt and pepper, 1 teaspoon white vinegar
- When the beans are very tender and ready to serve, remove and discard the onion. Taste for seasoning and add more salt if needed.
- Serve the beans with the tomato relish on the side along with a dollop of sour cream and lime wedges.Sour cream, Lime wedges
Notes
- Nutrition calculation does not include the sour cream and relish toppings.
- Soaking isn’t necessary. Just pick over the beans for stones or debris and rinse them well.
- Add the salt at the beginning. Salt doesn’t toughen beans, and adding it early can help soften them. Taste at the end and add more if needed.
- Keep the simmer low and steady with the pot partially covered. A rapid boil can make the beans break apart or cook unevenly.
- For a creamier texture, mash a few beans against the side of the pot with the back of a spoon during the last 20 minutes of cooking.
- Remove and discard the onion before serving. The garlic can stay in the pot.
- Make the relish while the beans cook and set it aside until serving.
- Let the beans cool, then refrigerate them within 2 hours. They’ll keep for 3 to 4 days in the refrigerator and up to six months in the freezer.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 599mg | Potassium: 581mg | Fiber: 6g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 2mg
