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
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
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
ARROZ CONGRI
This Cuban black beans and rice dish cooking together with the savory hints of pork has been the epitome of love since I was a little girl. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that makes a great weeknight meal for any family.
Provided by Vanessa Bell
Categories Food Culture
Number Of Ingredients 14
Steps:
- This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste. Now it's time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. 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 then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.
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
MOROS CON CRISTIANOS (CONGRí) RECIPE BY TASTY
Here's what you need: long grain white rice, black beans, garlic, pork belly, bacon, sausage, onion, green bell pepper, oregano, cumin, bay leaf, sugar, white vinegar, vegetable oil, salt
Provided by Patricia Machin
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1858 calories, Carbohydrate 211 grams, Fat 88 grams, Fiber 17 grams, Protein 51 grams, Sugar 8 grams
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