Congri (Cuban Black Beans and Rice)

Recipe Rating:
 1 Rating
Serves: 10
Prep Time:
Cook Time:


1 lb dry black beans
3 tsp vegetable oil
4 clove garlic
1 bay leaf
3 tsp olive oil
1 medium bell pepper, chopped
1/4 tsp oregano, dried
1/4 tsp cumin
1 lb long grain rice, uncooked
1 large onion, chopped
1 1/2 tsp salt (or more to taste)
1/4 tsp ground black pepper

The Cook

gale vineyard Recipe
Well Seasoned
evanston, IL (pop. 74,486)
Member Since Aug 2010
gale's notes for this recipe:
This is my bother-in-law's mother's stand-by recipe for traditional Cuban fare. Healthy and good too!
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Soak beans overnight before cooking. Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. DO NOT discard the liquid.
In cast iron skillet place the vegetable oil and rice and stir until the grains get oily. This prevents the rice grains from sticking to each other.
Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper and salt.
Add 2 cups liquid from the beans, bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam.
If the rice is still hard, add more bean liquid, a little at a time. Cook until rice is well done.
Once the rice is ready, add the beans that have drained and stir. Saute one chopped garlic clove with the olive oil in a small pan and pour over the rice to add addiitional flavor and shine.


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user Kellie S Luv2mixitup - Jan 6, 2011
Gale this looks really good .. i love black beans.. gonna have to try this sometime soon ..thanks for sharing ...
user Karla Everett Karla59 - Dec 2, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
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user pj burton RetiredPJ - Nov 2, 2012
What would you serve with this if for a dinner meal?
user Cassandra Navarro DamaChef - Sep 24, 2013
I use congri as a side dish for chicken or fish :)

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