Cuban Moros y Cristianos (Congri, Black Beans and Rice)
Discover a classic Cuban dish, Moros y Cristianos, also known as Congri. This flavorful combination of black beans and rice is traditionally served as a main course or a side dish on special occasions. Experience the authentic taste of Cuba with every bite of this savory delight.
Ingredients
🥓 1 pack of bacon approximately 1 lb, cut into small pieces
🌶️ 1 green pepper diced
🧅 1 yellow onion diced
🧄 4 garlic cloves minced for the dish + 3 garlic cloves for Mojito topping
🫘 1 can Goya Prime Premium Frijoles Negros with Sea Salt black beans undrained
🍚 2 cups parboiled rice measured with a Pyrex measuring cup
🌿 2 bay leaves
🌿 1 teaspoon oregano
🌿 1 teaspoon cumin for the dish + 1/2 teaspoon for Mojito topping
🧂 1 teaspoon salt for the dish + 1/2 teaspoon salt for Mojito topping
🧂 Pepper to taste
🍋 2 fresh limes juiced for Mojito topping
🫒 Equal parts of "Ideal" extra virgin olive oil to lime juice for Mojito topping
🌑 A couple of drops of Ideal Brand "Black Color" food coloring optional
Instructions
1- Fry the Bacon:
- In a Dutch oven (like a Le Creuset), fry the bacon pieces over medium heat until crispy, rendering the bacon fat.
2- Drain Bacon:
- Remove two-thirds of the bacon with a slotted spoon onto a paper towel-lined plate, leaving the rest of the bacon and fat in the pot.
3- Sauté the Sofrito:
- Add the diced green pepper and yellow onion to the bacon fat. Sauté for about 5 minutes until soft.
4- Add Garlic:
- Stir in 4 cloves of minced garlic and cook until fragrant.
5- Add Beans and Water:
- Pour the can of black beans with its liquid into the pot. Fill the empty can 1.5 times with water and add.
6- Season the Dish:
- Stir in 2 bay leaves, 1 teaspoon oregano, 1 teaspoon cumin, and 1 teaspoon salt. Stir well.
7- Introduce Rice:
- Bring to a boil before adding 2 cups of parboiled rice.
8- Use Food Coloring (Optional):
- Add food coloring to deepen the rice color. Stir to mix thoroughly.
9- Reduce Heat and Cover:
- Lower heat once the water level reduces. Cover the pot tightly.
10- Cook on Stovetop:
- Continue until the water is absorbed by the rice.
11- Finish in the Oven:
- Transfer to a preheated oven at 300°F (150°C) for 15 minutes.
12- Prepare Mojito Topping:
- In a mortar and pestle, mash 3 garlic cloves with 1/2 teaspoon salt. Mix with lime juice, olive oil, and 1/2 teaspoon cumin.
13- Serve:
- Fluff the rice upon removal from the oven. Top with Mojito and reserved bacon pieces.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Equipment: Le Creuset Dutch Oven, Pyrex Measuring Cup, Slotted Spoon, Wooden Spoon, Mortar and Pestle (white ceramic), Cutting Board (wood), Plate, Paper Towels, Stovetop and Oven
Cooking Tips
- Use the bacon fat for extra depth of flavor.
- Slow-cook bacon for ideal crispiness.
- Parboiled rice and canned beans save time.
- Mashing garlic with salt in a mortar maximizes flavor extraction.
- Food coloring optional for traditional color.
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Luli's Cuban Kitchen: https://www.youtube.com/@LulisCubanKitchen