Bean Relish

Bean Relish

Kathy W.

"My dad's friend used to serve this as an appetizer in his restaurant in Ipswich, Mass. He shared it with us many years ago and it has been a family favorite ever since. Serve with crackers or favorite crudites."
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Ingredients

10 m servings 652 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews

Read all reviews 32
  1. 35 Ratings

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Most helpful positive review

This was tasty, and easy to make. I cant say that this was a dish I couldn't stop eating, I rate it good, but not the best.I can say that the photo shown did not match the recipe exactly. I thin...

Most helpful critical review

Can't say, I totally liked this. I have to say. I scaled the recipe down to 2 cans, made it to a T for all measurements. And it was very runny and very very pickly tasting. Even tasting the bean...

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This was tasty, and easy to make. I cant say that this was a dish I couldn't stop eating, I rate it good, but not the best.I can say that the photo shown did not match the recipe exactly. I thin...

This is a classic recipe! I also grew up in Massachusetts and have had this at many different restaurants around town. I even see it at the local grocery stores now-a-days labeled as Boston Bea...

This makes a ton, but you can cut the recipe down. Try this once and you will get hooked!

Scaled it down to 3 servings and used 2 cans of beans. Unfortunately (or fortunately), I only had 1 can of kidney beans and 1 can of garbanzo beans. Let it sit overnight and had some as a sala...

Thank you so much for this recipe. I also grew up in New England and this bean relish was served at a local Scituate restaurant. I started thinking about it and couldn't get it out of my head an...

I cut this recipe in half and it still made a ton. Keeping to the recipe, I refrigerated it for a couple of hours before giving it a try. It tasted pretty boring at that point, but the next da...

Thank you Kathy! What a find for me. I live in Massachusetts and when I go out to dinner I eat so much of the relish the tray needs to be refilled. Now I can have it at home. Since there are ...

This is amazing! I didn't have dry mustard, so I just used a little of the real thing (sorry if this is a no-no in the New England version--if so, forgive me, I'm from Illinois!). The mustard an...

Addictive! I did not have white pepper, but otherwise followed the recipe. I did lightly smash the beans with a fork, though.

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