Congri (Cuban Black Beans and Rice)

1
gale vineyard

By
@galebarkley

This is my bother-in-law's mother's stand-by recipe for traditional Cuban fare. Healthy and good too!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
12 Hr
Cook:
1 Hr

Ingredients

  • 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

How to Make Congri (Cuban Black Beans and Rice)

Step-by-Step

  1. 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.
  2. 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.
  3. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper and salt.
  4. 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.
  5. If the rice is still hard, add more bean liquid, a little at a time. Cook until rice is well done.
  6. 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.

Printable Recipe Card

About Congri (Cuban Black Beans and Rice)

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy




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