Congri Cuban Black Beans And Rice Food

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

Steps:

• In a heavy medium sized pot, heat oil on medium heat.
• Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
• Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
• Cover, reduce heat to low, and simmer 20 minute (don't peek).
• Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

CONGRI (CUBAN BLACK BEANS & RICE)

Steps:

• Put the beans and bay leaf in a 4-quart saucepan and cover with 2 quarts of water. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer, adding more water if necessary to keep the beans covered by 1 inch, until just tender with a little bite, about 1 hour. Season with 1-1/2 Tbs. salt.
• Put the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat, stirring occasionally, until slightly crispy, about 7 minutes. Add the onion, pepper, garlic, oregano, cumin, and 1-1/2 Tbs. salt and cook, stirring, until softened, about 10 minutes. Turn the heat up to high, add the wine, and cook until reduced by half, about 2 minutes. Add the rice and cook, stirring to coat, for about 1 minute. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
• Bring to a rolling boil over medium-high heat, cover, and turn down the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice and beans are both tender throughout, about 17 minutes. (Do not stir the rice and beans while cooking; it can make the rice clumpy.) Season to taste with salt. Just before serving, fluff the rice, stir in the cilantro, and drizzle with a little olive oil.

CUBAN BLACK BEANS AND RICE

Steps:

• In a large stockpot cover beans with water and boil for 2 minutes.
• Remove from heat and let stand for one hour.
• Drain water and cover with fresh water (6 cups).
• In a skillet saute the onions, bell pepper and garlic in oil for 5 minutes, until tender.
• Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.
• Reduce heat to simmer covered for 2 hours, until beans are tender.
• Add more water if necessary.
• At the last minute add the red wine vinegar, just before serving.
• Serve with 2 cups of cooked rice.
• Top with chopped green onions, chopped hard boiled eggs or sour cream.

EASY CONGRI

Steps:

• Cook bacon, ham, onions, green peppers and garlic in large skillet on medium-high heat until bacon is crisp.
• Add beans with their liquid, the rice, oregano and black pepper; stir. Bring to boil.
• Reduce heat to medium-low; simmer 5 min., stirring occasionally.