Congrí is undoubtedly one of the most emblematic dishes of Cuba. Preparing this exquisite recipe is extremely simple, as well as being economical and nutritious. Additionally, you have the freedom to add extra ingredients, as its base pairs perfectly with various meats and vegetables.
Congrí from Cuba is an ancestral dish that fuses Creole culinary tradition with Haitian influences.
Its name comes from the Haitian word "kongo" which means bean, and "ri", possibly a contraction of "rice."
This exquisite mixture of rice and beans has been an integral part of Cuban cuisine for generations, standing out for its unique flavor and versatility to accompany other dishes.
Congrí
Ingredients
2 cups of Arroz blanco (grano largo)
1 Taza frijoles negros de grano pequeño
2 cups of Caldo de frijoles negros
¼ cup of Aceite vegetal o manteca
1 cebolla grande blanca
4 Dientes ajo grandes
½ Ají verde
½ Ají rojo
½ teaspoon of Orégano
½ teaspoon of Comino
1 Hoja laurel grande
1 Chorrito de vinagre
1 pinch of Sal
Preparation
Step 1 : Beans should be soaked overnight.
Step 2 : Once they begin to soften, cook with bay leaf, salt, and a piece of chili until well cooked.
Step 3 : After cooking, let cool and separate beans from broth.
Step 4 : In a skillet, sauté onion, chili, and garlic in lard until onion is well browned.
Step 5 : Then add washed and uncooked rice, beans, broth, remaining spices, and vinegar to the sauté.
Step 6 : Mix everything and cook until rice swells and is cooked.
Step 7 : For an aromatic touch, you can add slices of bitter orange on top.
