Congrí

  • Total Time - 1 hour 15 minutes
  • Prep Time - 15 minutes
  • Cook Time - 1 hour
  • Servings: 6
  • Country: Cuba
A bowl of Congrír, with red beans and rice mixed together, served with fresh herbs.

Congrí is a dish that is the heart and soul of Eastern Cuban cuisine. Its preparation is similar to Moros y Cristianos, but the choice of red beans gives it a different flavor profile. The beans are cooked to a tender consistency, releasing their rich color into the cooking liquid, which is then used to cook the rice. The result is a savory and slightly sweet dish with a beautiful reddish tint. It is a filling and flavorful side dish, often served with a traditional roast pork (Lechón Asado).

Ingredients

Main Ingredients

  • 250 g red kidney beans
  • 2 yellow onions, one chopped, one halved
  • 1 green bell pepper, half chopped, half halved
  • 5 garlic cloves, 2 crushed, 3 minced
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • 2 cups long-grain white rice
  • 1 teaspoon cumin powder
  • 0.5 teaspoon dried oregano
  • 1 to taste salt and black pepper

For Serving

  • fresh cilantro or parsley, chopped (optional)

Instructions

Step 1: Prepare the Beans

Rinse the beans and soak them overnight. Alternatively, boil them in a pot with water for at least 1 hour until tender. Reserve the strained bean liquid.

In a large pot or Dutch oven, add the soaked (or pre-cooked) beans, 1/2 of an onion, 1/2 of a bell pepper, and 2 crushed garlic cloves. Cover with 4 cups of fresh water (or reserved bean liquid) and simmer for about 45-60 minutes until the beans are tender. Remove and discard the onion, bell pepper, and garlic. Strain the beans, reserving the liquid (you will need about 4 cups).

Step 2: Make the Sofrito

In the same pot over medium-high heat, heat the oil. Add the chopped onion and bell pepper. Cook for 5-7 minutes until softened. Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.

Krok 3: Cook with Rice

Stir in the rice and toast it for 2 minutes to coat. Add the cooked beans and the reserved bean liquid. Stir well.

Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Do not lift the lid during cooking.

Step 4: Finish and Serve

Turn off the heat and let the dish rest, covered, for about 10 minutes to allow the flavors to meld and the rice to steam. Fluff with a fork before serving. Serve warm as a side to any meat dish.