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Congrí

Name: Congrí
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: CU
Ingredients: 250 g dried black beans, soaked overnight; 1.5 litres water; 1 green pepper: half for the beans, half finely chopped; 1 bay leaf; 100 g smoked bacon or salt pork, diced; 1 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp dried oregano; 400 g long-grain white rice, rinsed; 1½ tsp salt

15m

Prépa

120m

Cuisson

Portions

Moyen

Difficulté

Riz cubain cuit avec des haricots noirs dans leur jus, oignon, poivron, ail, cumin et lard.

#cuban#rice#black-beans#one-pot#side-dish#pork

Portions

6portions

Ingrédients

Nutrition

calories440

protein15g

carbs72g

fat10g

fiber8g

Par portion

Étapes

Cook the beans

Drain the soaked beans and put them in a large pot with the water, half the green pepper and the bay leaf. Simmer uncovered for 1 hour, until the beans are tender but still whole. Do not drain: you need the dark cooking liquid. Remove and discard the pepper and bay leaf.

250 g black beans
1.5 litres water
1/2 green pepper
1 bay leaf

✅ C'est prêt quand : beans are tender but still whole, not mushy

⏱1:00:00

Measure the liquid

Strain the beans into a bowl, keeping both the beans and the liquid separately. Measure 800 ml of the bean liquid, topping up with plain water if you are short.

800 ml bean cooking liquid from step 1
a little, if needed water

Make the sofrito

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Add the rice and beans

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Steam the rice

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Fluff and serve

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Cook the beans

250 g black beans
1.5 litres water
1/2 green pepper
1 bay leaf

✅ C'est prêt quand : beans are tender but still whole, not mushy

⏱1:00:00

Measure the liquid

Strain the beans into a bowl, keeping both the beans and the liquid separately. Measure 800 ml of the bean liquid, topping up with plain water if you are short.

800 ml bean cooking liquid from step 1
a little, if needed water

Make the sofrito

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the rice and beans

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fluff and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Eastern Cuba (Oriente)📅 Colonial era🍚 CU

Congrí is thought to have arrived in eastern Cuba with Haitian and French settlers fleeing the Haitian Revolution around 1800; the name may come from the Haitian Creole for beans (kongo) and rice (riz).

Traditionally congrí was made with red beans in the east, while black-bean versions are often called moros y cristianos, 'Moors and Christians', after the dark beans and white rice.