Cuban Style Cristianos Y Moros Congri Food

MOROS Y CRISTIANOS

Steps:

• Soak the beans for 24 hours in a very large quantity of cold water.
• Rinse thoroughly.
• Add the beans and 5 cups (1,25 l) of water in a large pot. Cook covered on low-medium heat for 1h30. The beans should be tender but not crushed.
• Add salt 10 minutes before the end of cooking.
• Drain the beans and set aside 2 cups (500 ml) of their cooking water.
• In a deep Dutch oven, heat the olive oil and fry the onion, garlic and bell peppers for 1 minute.
• Add the cumin, oregano, black pepper and bay leaves. Mix.
• Add the thyme and paprika and mix well.
• Add the rice, tomatoes, beans and cooking water to the beans.
• Cook covered for 20 minutes over low heat, stirring as the preparation tends to stick to the bottom of the casserole.
• When all the liquid is absorbed by the rice, remove from heat and let stand 5 minutes before serving.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)

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.

CUBAN-STYLE ARROZ CONGRí

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.

MOROS Y CRISTIANOS

Steps:

• Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
• Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
• Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.

SPANISH CRISTIANOS Y MOROS ( BEANS AND RICE SIDEDISH)

Steps:

• Soak the dried beans, cook until tender and set aside.
• Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
• Cook the rice until done.
• Drain the warm beans and transfer 3 cups to a large bowl.
• Toss the black beans carefully with half of the white onion and half of the dressing.
• In another bowl, transfer the rice and toss with the remaining onion and dressing.
• On a large serving platter, arrange the beans on one side and the rice on the other side.
• Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
• Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.

HAITIAN DIRI AK PWA (RICE AND BEANS)

Steps:

• Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
• Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
• Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.

MOROS CON CRISTIANOS (CONGRí) RECIPE BY TASTY

Steps:

• In a pressure cooker on medium heat, saute diced pork belly until pieces are crunchy and have released all the grease.
• Increase heat to medium-high, add sausage and bacon, and cook thoroughly. Once cooked through, add the green pepper, fry, and add onions and stir until transparent.
• Lower heat to Medium, add crushed garlic and rice, and mix thoroughly. To this add cumin, oregano, and any other desired spices.
• Next, add the black beans (without draining), 2 cups of water, bay leaf, and vinegar and mix. Season with salt or seasoning as necessary.
• Cover and cook on medium for 15-20 minutes, then let rest.
• Serve warm.

MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)

Steps:

• Heat oil in pan and saute onion and garlic for 2 minutes.
• Add tomato sauce and broth and bring to boil.
• Add next six ingredients (beans through bay leaf) and bring to boil.
• Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
• Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)

Steps:

• Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
• Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.