Authentic Cuban Congri
Arguably one of the greatest Latin American rice side dishes! Why have white rice and black beans when you can have it together? This classic Cuban dish goes by many names (Moros y Cristianos, etc.) depending on the region or Latin country, but once you try it you’ll understand it doesn’t matter what it’s called — it’s simply delicious. This dish captures everything amazing about black beans and infuses it into white rice.
Equipment
- 1 Pressure cooker
Ingredients
Black Beans
- 2 cups dried black beans
- 6 cups water
- 2 bay leaves
- 1/2 white onion whole
- 1/2 red bell pepper whole
- 1/2 green bell pepper whole
- 3 garlic cloves smashed
- 1 tsp salt
Rice
- 1/2 red bell pepper finely diced
- 1/2 green bell pepper finely diced
- 1/2 white onion finely diced
- 3 garlic cloves minced
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 2 cups uncooked white rice
- 2 3/4 - 3 cups bean broth
- 1 1/2 - 2 cups cooked beans
- Salt & pepper to taste
Instructions
Softened Black Beans
- Place all ingredients in a pressure cooker on high for 15-20 minutes until softened.
- Drain beans and save broth.
Rice
- In a large pot or pressure cooker, sauté onions, bell peppers until softened.
- Add garlic and once fragrant, add spices, bay leaves and rice. Mix & coat the rice with the flavor in the pot.
- Pour bean broth & add beans. Season to taste with salt & pepper.
- Cook rice using the "rice cooker" setting.