Congri
‘Congrí’ is a member of the so called ‘Moros’ or mixture of rice and beans cooked together. This is the Cuban version of rice with red beans. The same recipe using black beans is called ‘Moros y Cristianos’ (Moors and Christians). The seasoning in this rice is simple, but magnificent. The secret relies on adding the bean stock from tenderizing the beans. The bean stock will tint your rice with color and flavor.
Ingredients
Serves 6 to 8
1 pound dry red beans *
3 tablespoons oil (divided)
1 large white onion
1 large green pepper
4 cloves of garlic
1 teaspoon oregano
1 tablespoon cumin
¼ teaspoon pepper
1 large bay leaf
2 tablespoons vinegar
1 chicken stock cube
2 teaspoons salt
3 cups raw white rice
1- Beans need to be tenderized (Read Page .) Then, separate the grains from the stock (You’ll need 4 ½ cups of bean stock. If necessary complete with water.)
2- Heat 2 tablespoons of oil in large pot with a tight-fitting lid and sauté onion and bell pepper until onion is tender, about 4 minutes. Add garlic, oregano, cumin, and black pepper; cook 1 minute, stirring constantly. Add 4 ½ cups of bean stock, bay leaf, vinegar, chicken stock cube, and salt; stir.
3- Rinse the rice in a colander under cold, running water until the water runs clear. Drain.
4- When water starts to boil, add rice, stir, and cook uncovered until water dries to the surface of the rice. Lower the heat, cover with lid, and simmer for about 20 minutes.
5- Uncover, remove the bay leaf, add 3 cups of tender bean grains, that have been drained, and 1 tablespoon oil. Combine carefully without mushing the beans.
6- Cover and simmer for 10 more minutes. Serve the rice hot.
Bersaida’s Notes *Canned beans can be use to make congrí or moro, but you need to add some tomato paste (2 tablespoons) to give some color to your rice. Add the canned beans and the tomato paste when adding the garlic and the rest of the seasonings. Instead of bean stock use 4 cups of water.
