Congrí (Cuban Black Beans and Rice)
Servings: 8
Ingredients:
- 2 cups dried black beans (or 2 cans, drained and rinsed)
- 5 cups water (if using dried beans)
- 2 cups long-grain white rice
- 4 slices bacon, chopped (or 2 tbsp olive oil for a vegetarian version)
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ½ teaspoon white vinegar
- ½ teaspoon sugar (optional, to balance flavors)
- 2 tablespoons olive oil
- ½ cup bean cooking liquid (or water, if using canned beans)
- Chopped fresh cilantro or parsley for garnish (optional)
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Directions:
Cook the Beans (Skip if Using Canned Beans):
- Rinse the dried black beans and place them in a pot with 5 cups of water.
- Bring to a boil, then reduce heat and simmer for about 1.5 hours or until tender.
- Reserve ½ cup of the bean cooking liquid and drain the rest.
Prepare the Base:
- In a large, deep skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. If omitting bacon, heat 2 tbsp olive oil instead.
- Add the chopped onion, bell pepper, and garlic. Sauté for 3–5 minutes until the vegetables soften.
Season and Toast the Rice:
- Stir in the cumin, oregano, bay leaf, smoked paprika, black pepper, and salt. Cook for 1 minute to release the flavors.
- Add the rice and stir well to coat with the seasonings and oil.
Combine and Cook:
- Pour in the cooked black beans, reserved bean liquid (or water), vinegar, and sugar. Stir to combine.
- Bring to a boil, then cover, reduce heat to low, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff and Serve:
- Remove from heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork, remove the bay leaf, and garnish with fresh cilantro or parsley if desired.