Congrí Recipe

Serve up this authentic Cuban Congrí recipe. A savory mix of black beans, rice, and crispy bacon, it's the perfect side dish for any meal.

📝 Ingredients

• 8 ounces dried black beans (rinsed)
• 7 cups water (for cooking the beans)
• 1 1/2 tablespoons olive oil (for the beans)
• 1 teaspoon cumin
• 5 strips bacon (cut into 1-inch pieces)
• 1 cup diced onion
• 1/3 cup diced green pepper
• 4 garlic cloves (minced)
• 2 cups parboiled long-grain rice (washed and drained)
• 1 1/2 tablespoons olive oil (for the sofrito and rice)
• 5 cups reserved bean liquid
• 1 bay leaf
• 3/4 teaspoon dried oregano
• Salt and pepper (to taste)
• Fresh cilantro (chopped, for optional garnish)

👨‍🍳 Instructions

1. 1Prepare beans: Rinse the dried black beans and add them to a pressure cooker with the water, 1 1/2 tablespoons olive oil, and cumin.
2. 2Pressure cook: Seal and cook on high pressure for 10 minutes. After cooking, strain the beans and reserve 5 cups of the cooking liquid.
3. 3Fry bacon: In a large pot over medium heat, add the bacon pieces and cook until crispy, about 8 minutes.
4. 4Sauté vegetables: Remove the bacon and set aside, keeping the bacon fat in the pot. Add the diced onion, green pepper, and minced garlic to the pot and sauté for 3 to 5 minutes until the vegetables are soft.
5. 5Combine ingredients: Stir in the washed and drained rice, along with 1 1/2 tablespoons of olive oil, into the pot with the sautéed vegetables and cook for 2-3 minutes. Pour in the reserved bean liquid and add the cooked beans. Season with the bay leaf, dried oregano, salt, and pepper.
6. 6Simmer: Bring the mixture to a boil; then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
7. 7Serve: Stir in the crispy bacon, let the dish sit for 5 minutes, adjust the seasoning as needed, then serve warm. Garnish with cilantro if desired.