CONGRI (CUBAN BLACK BEANS & RICE)
Congri is enjoyed all over Cuba, but it's prepared a little differently from town to town. My mother's family is originally from Oriente, where it's made using red beans. But in Havana, where they moved in the late 1940s, the black bean version is more popular and the one I prefer.
Provided by Julissa Roberts
Categories Side dishes
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 10, Calories 430 kcal, Fat 45 kcal, SaturatedFat 1 g, TransFat 5 g, Carbohydrate 77 g, Fiber 1 g, Protein 16 g, Cholesterol 5 mg, Sodium 1070 mg, UnsaturatedFat 4 g
CUBAN-STYLE ARROZ CONGRí
The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.
Provided by Kim Severson
Categories main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
- Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
- Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
- Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
- Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram
CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)
Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.
Provided by COOKGIRl
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Soak the beans for at least 4 hours.
- In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
- Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
- SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
- Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.
Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7
CUBAN-STYLE RED BEANS AND RICE - CONGRI TRADITIONAL
Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.
Provided by Manami
Categories Long Grain Rice
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a Dutch oven over medium heat until crsip.
- Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
- Add oil to pan.
- Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
- Add garlic; sauté 1 minute or just until garlic begins to brown.
- Add tomato paste; cook 1 minute, stirring constantly.
- Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
- Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
- Cover, reduce heat and simmer 20 minutes or until rice is tender.
- Remove from heat; discard bay leaf.
- Stir in remaining can of broth and beans.
- Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
- Garnish with green onions, if desired or/and parsley, if desired.
Nutrition Facts : Calories 399.8, Fat 5.5, SaturatedFat 1.1, Sodium 347.3, Carbohydrate 69.3, Fiber 10.4, Sugar 3.1, Protein 20.8
EASY CONGRI
This take on traditional congri, a Cuban rice and bean dish, includes bacon and ham for even more flavor.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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