Gallo Pinto

Economical, hearty and healthy, this plant-based dish is delicious.

  • Author: Judy Barbe
  • Prep Time: 9 hours
  • Cook Time: 2 hours 30 mins
  • Total Time: 11 hours 30 minutes
  • Yield: 8 1x
  • Category: Beans
  • Cuisine: Mexican


  • 1 pound dried black beans
  • water
  • 1 tablespoon canola oil
  • 1 1/2 cups long-grain rice
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 12 jalapeno, diced
  • 23 garlic cloves, minced
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups vegetable broth ( or chicken broth and water to = 3 cups)
  • lime wedge


  1. Place beans in large pot and cover with 6-8 cups water. Beans should have at least an inch of water over them. Cover and allow to soak for 6-8 hours or overnight. When ready to cook, drain and rinse beans. Return beans to pot and cover with 6 cups water and 1 teaspoon salt. Over medium heat, bring beans to a boil, reduce heat to low so beans cook at a simmer for 2 hours, or until softened. You want the beans to be cooked through, with a slight resistance when you bite one. Beans can overcook. When that happens the skins burst and they get mushy.
  2. Heat oil over medium heat in large skillet. Add onion. Cook 8-10 minutes until onion is soft and translucent. Stir in rice and cook for 2 minutes. Add red pepper and jalapeño, cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring mixture to a boil then reduce heat to low, Cover and cook 20-23 minutes until liquid is evaporated.
  3. Scoop beans from liquid and stir into rice. Squeeze lime wedge over just before serving.


If you’re short on time or just can’t wait, use 2-3 cans of black beans rather than dried ones for all the delicious healthful goodness in the time it takes to use a can opener.

Or cook the beans in your crock pot. Place beans in slow cooker, cover with 4-6 cups water. Cook over medium heat for 2-3 hours until beans are tender.


Keywords: beans and rice