Congrí Recipe

Ingredients

• 227 g (8 ounces)dried black beans, rinsed
• 1.66 litres (7 cups)water, for cooking the beans
• 22.5 ml (1 1/2 tablespoons)olive oil, for the beans
• 5 ml (1 teaspoon)cumin
• 5 stripsbacon, cut into 2.5 cm (1-inch) pieces
• 150 g (1 cup)onion, diced
• 50 g (1/3 cup)green pepper, diced
• 4 clovesgarlic, minced
• 370 g (2 cups)parboiled long-grain rice, washed and drained
• 22.5 ml (1 1/2 tablespoons)olive oil, for the sofrito and rice
• 1.18 litres (5 cups)reserved bean cooking liquid
• 1bay leaf
• 3/4 teaspoondried oregano
• To tastesalt and pepper
• To tastefresh coriander, chopped, for optional garnish

Instructions

1. 1

   Prepare the beans

   Rinse the dried black beans, then put them in a pressure cooker with 1.66 litres (7 cups) of water, 22.5 ml (1 1/2 tablespoons) olive oil and the cumin.

2. 2

   Pressure cook

   Seal the pressure cooker and cook on high pressure for 10 minutes. Strain the beans and reserve 1.18 litres (5 cups) of the cooking liquid.

3. 3

   Fry the bacon

   Put the bacon pieces in a large pot over medium heat and cook until crisp, about 8 minutes.

4. 4

   Sauté the vegetables

   Take the bacon out and set it aside, leaving its fat in the pot. Add the onion, green pepper and garlic, then sauté for 3–5 minutes, until softened.

5. 5

   Combine the ingredients

   Stir the washed and drained rice and 22.5 ml (1 1/2 tablespoons) olive oil into the vegetables, and cook for 2–3 minutes. Add the reserved bean liquid and cooked beans, then season with the bay leaf, oregano, salt and pepper.

6. 6

   Simmer the rice

   Bring the mixture to a boil, then turn the heat to low, cover and simmer for about 20 minutes, until the rice is tender and the liquid has been absorbed.

7. 7

   Rest and serve

   Stir in the crisp bacon and leave the dish to sit for 5 minutes. Adjust the seasoning if needed, serve warm and add chopped coriander if desired.

What is congrí?

Congrí is a Cuban dish of rice and black beans cooked together, often served as a substantial side. It belongs to a wider tradition of combining beans and rice across the Caribbean.

In this version, bacon, onion, green pepper and garlic build a savoury base, while the reserved bean liquid seasons the rice as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 25g protein, 61g carbs, 18g fat.

Rice supplies most of the carbohydrates, while bacon and olive oil contribute much of the fat; beans add protein, along with some protein from the bacon. For a balanced plate, serve a portion alongside vegetables and a suitable protein-rich main.

The beans and their cooking liquid

Bean liquid: Reserve the full 5 cups after pressure-cooking, as it is the cooking liquid for the rice as well as a source of the beans’ flavour.

Cooked beans: Strain them before combining them with the rice, and handle them gently so they hold their shape through the simmer.

Build the savoury base

Bacon: Cook it until crisp, then lift it out and leave the rendered fat in the pot to flavour the vegetables.

Sofrito: Give the onion, green pepper and garlic 3–5 minutes to soften before adding the rice. This gives them a little time to release their flavour without rushing the step.

Use the rice as directed

Parboiled rice: The recipe specifies washed and drained parboiled long-grain rice. Washing it first and draining it well helps keep excess water out of the pot.

Brief frying: Stir the rice with the vegetables and oil for 2–3 minutes before adding the liquid, beans and seasonings.

Check the simmer

Low heat: Once the pot reaches a boil, cover it and lower the heat to simmer for about 20 minutes. Keep the lid on during this time so the rice can cook in the bean liquid.

Doneness: The rice should be tender and the liquid absorbed. If it needs more time, check it near the end of the stated simmer rather than stirring repeatedly.

Rest before serving

Final rest: Stir the crisp bacon back in after cooking and let the pot stand for 5 minutes. This gives the rice a chance to settle before serving.

To serve: Congrí pairs naturally with other Cuban-style dishes or roasted vegetables. Add chopped coriander at the end if you want its fresh flavour.

Recipe notes & tips

• Wash the parboiled rice and drain it thoroughly before adding it to the pot.
• Reserve the bean liquid before discarding any cooking water.
• Keep the bacon fat in the pot when you sauté the vegetables.
• Use a covered pot and low heat for the rice’s 20-minute simmer.
• Let the finished dish rest for 5 minutes before serving.

Variations

• Fresh finish: Add chopped coriander just before serving.
• Milder seasoning: Start with a modest amount of pepper and adjust after the rice rests.
• More vegetables: Serve the congrí with a side of roasted or sautéed vegetables.
• Bacon texture: Keep the crisp bacon aside until the end so it retains some bite.
• Bean choice: Keep black beans for this version’s characteristic colour and flavour.

Common mistakes to avoid

• Discarding the bean liquid: Reserve 5 cups because the rice cooks in it.
• Leaving bacon fat behind: Keep it in the pot to sauté the vegetables.
• Adding wet rice: Drain the washed rice well before cooking it with the vegetables.
• Cooking on high after boiling: Reduce the heat to low and cover for the simmer.
• Skipping the rest: Leave the finished dish for 5 minutes before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions