Recipe courtesy of Mika Leon
Recipe courtesy of Mika Leon
Watch how to make this recipe.
Congri Cubano
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- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 19 mg
- Sodium
- 336 mg
This Cuban classic, also known as Moros y Cristianos, has been a family favorite for generations. It’s essentially black beans and rice cooked together, but it all starts with a sofrito of garlic, onions, peppers and sázon (seasoning). Then we mix in black beans, white rice and bacon for a deep, savory flavor. Some regions of Cuba use red beans, but in my family it’s black beans all the way for congri. It’s hearty, flavorful and pure comfort on a plate!
- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 485
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 19 mg
- Sodium
- 336 mg
Ingredients
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Directions
- In a medium Dutch oven, combine the black beans, 2 of the bay leaves and 6 cups of water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the beans are tender but not fully cooked (they will cook more with the rice), about 1 hour. Strain the beans, reserving 1 1/4 cups of the cooking liquid (black bean broth) for later use. Discard the bay leaves.
- In a large, heavy-bottomed pot, heat 2 tablespoons of the oil over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- To the pot with the bacon fat, add the onion, bell pepper, garlic and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the onion powder, garlic powder, oregano and cumin. Cook until fragrant, 2 to 3 minutes.
- Add the rice to the pot and stir over medium heat to toast the grains for 30 seconds. Stir the crispy bacon back into the pot, then add the remaining 2 bay leaves, cooked beans and 1 1/4 cups reserved black bean broth. Season with salt to taste, ensuring the liquid is well-seasoned. Bring the mixture to a boil, then reduce the heat to low. Cover tightly and let simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
- Once the rice is cooked, remove the pot from the heat. Discard the bay leaves and fluff the rice with a fork. Taste and adjust seasonings and salt if necessary. Drizzle the remaining 2 tablespoons olive oil over the rice and serve.
