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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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

652 calories; protein 17.8g; carbohydrates 67.9g; fat 36.6g; cholesterol 16.7mg; sodium 1555.7mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2007
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! Read More
(51)

Most helpful critical review

Rating: 3 stars
11/02/2011
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 beans the relish totally over whelmed th taste buds. Don't get me wrong I know it's a BEAN relish. But the underdog in this recipe is the beans. I ended up adding a 3rd can to accomendate the runny-ness of the mayo and relish...it helped. Not sure if I'd make this again. It just didn't do it for me. Sorry. Read More
(8)
35 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
12/19/2007
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! Read More
(51)
Rating: 5 stars
05/11/2005
This makes a ton but you can cut the recipe down. Try this once and you will get hooked! Read More
(38)
Rating: 5 stars
06/07/2007
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! Read More
(31)
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Rating: 5 stars
08/06/2007
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 Read More
(26)
Rating: 5 stars
01/19/2010
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. Read More
(24)
Rating: 5 stars
08/27/2009
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. Read More
(22)
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Rating: 5 stars
11/02/2009
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 and sweet relish give such a great flavor to this dish. The nice thing about this dish is that it's one of those that doesn't really require measuring--just add ingredients to taste. I used dried beans to cut back on the sodium a little and mashed them up just a little. We ate it with Wheat Thin crackers. Delicious! Read More
(12)
Rating: 5 stars
04/19/2011
Addictive! I did not have white pepper but otherwise followed the recipe. I did lightly smash the beans with a fork though. Read More
(11)
Rating: 5 stars
12/26/2008
SO EZ & DELICIOUS--I MADE THIS CHRISTMAS MORN JUST AS AN EXTRA FOR THE ALWAYS HUNGREY MEN--IT WAS SO QUICK TO PUT TOGETHER VERY TASTY. ADDED FEW SPLASHES OF HOT SAUCE BUT ONLY BECAUSE WE ARE IN THE SOUTH IT'S NOT NECESSARY. OH ALSO EXCHANED SOME OF THE RED BEANS WITH GAZ'POs (as other reviewers suggested) FOR APPEARANCE & VARIETY. IF ANY IS LEFT MAKES A GREAT SIDE TO DINNER NEXT DAY. REALLY ENJOYED-THANKS SO MUCH FOR SHARING %) Read More
(10)
Rating: 3 stars
11/02/2011
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 beans the relish totally over whelmed th taste buds. Don't get me wrong I know it's a BEAN relish. But the underdog in this recipe is the beans. I ended up adding a 3rd can to accomendate the runny-ness of the mayo and relish...it helped. Not sure if I'd make this again. It just didn't do it for me. Sorry. Read More
(8)
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