Bean Relish Recipe -
Bean Relish Recipe
  • READY IN 10 mins

Bean Relish

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2008

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 think the photo shows garbanzo beans? This was a nice change. ****Ive change this to 5 stars instead of 4****** Reason being.... I let it sit over night, and it really made a difference in the taste, and I think this is one of my favorite side items now.

Most Helpful Critical Review
Mar 17, 2010

I didn't really care for this, but I think that it is one of those tastes taht you either love or don't love. The predominate taste was the sweet relish. I scaled the recipe back to use 2 cans of kidney beans.

Dec 19, 2007

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 Bean Dip. When I make it, I like to put about 1/2 the beans into a food processor to smooth out the consistency. Very yummy!

May 11, 2005

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

Jun 07, 2007

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 salad for lunch. Fantastic! I will try it with crackers as an appetizer, but it was real yummy!

Aug 06, 2007

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 and then I saw this recepe and said...THATS IT!!! Yeah, It's so good and easy. My favorite is served with good old ritz style crackers. Thanks again, Mary

Jan 19, 2010

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 day...! It was a completely changed dish! The directions should read, "Refrigerate overnight." This recipe is a keeper.

Aug 27, 2009

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 just the two of us I had to change the the amounts and it was a little too moist-I think I should have drained my relish more carefully.


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  • Calories
  • 652 kcal
  • 33%
  • Carbohydrates
  • 67.9 g
  • 22%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 20 g
  • 80%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 1556 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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