Palestinian-style Gallo Pinto

Ingredients

In this Palestinian-style adaptation of Gallo Pinto, we incorporate the flavors and ingredients commonly found in Palestinian cuisine. The original Gallo Pinto recipe is traditionally made with red or black beans, rice, onions, and bell peppers, while the Palestinian version adds a Middle Eastern twist with the use of olive oil, aromatic spices like cumin and coriander, and fresh herbs such as parsley and mint. This fusion of flavors creates a unique and delicious dish that combines the best of both cuisines. We alse have the original recipe for Gallo pinto, so you can check it out.

• 2 cups (400g) cooked black beans 2 cups (400g) cooked black beans
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 57g, 2g
• Protein: 9g
• Fiber: 9g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. 3.
   Add the cooked black beans to the skillet and stir well to combine with the onion and garlic mixture.
4. 4.
   Sprinkle the ground cumin, ground coriander, and ground turmeric over the beans and stir to evenly coat.
5. 5.
   Add the cooked rice to the skillet and gently mix it with the beans and spices.
6. 6.
   Season with salt and freshly ground black pepper to taste.
7. 7.
   Cook the mixture for 5-7 minutes, stirring occasionally, until the flavors meld together.
8. 8.
   Remove the skillet from heat and stir in the chopped parsley and mint.
9. 9.
   Serve the Palestinian-style Gallo Pinto warm as a main dish or as a side dish alongside grilled meats or roasted vegetables.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for its distinct flavor and health benefits.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Fresh herbs — Chop the parsley and mint just before adding them to the dish to preserve their freshness and vibrant taste.

Tips & Tricks

• For added flavor, cook the rice in vegetable broth instead of water.
• Customize the spice level by adjusting the amount of ground black pepper or adding a pinch of cayenne pepper.
• Garnish the dish with a drizzle of tahini sauce or a sprinkle of sumac for an extra Middle Eastern touch.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different types of beans, such as chickpeas or fava beans, to create your own unique variation of Palestinian-style Gallo Pinto.

Serving advice

Serve Palestinian-style Gallo Pinto as a main dish accompanied by a fresh salad of cucumbers, tomatoes, and lemon dressing. It can also be served as a side dish alongside grilled chicken or lamb kebabs.

Presentation advice

To enhance the presentation, mold the Palestinian-style Gallo Pinto into a round shape using a small bowl or a ring mold. Garnish with a sprig of fresh mint and a sprinkle of paprika for a pop of color.