Like 'moros y cristianos,' congri is one of the traditional dishes of the Cuban people. The difference lies in that it is made with dried red beans and seasoned with creole sauce.
Originally from Cuba, the recipe for Cuban Red Beans Congrí has its roots in the fusion of African, Spanish, and Caribbean culinary traditions.
More than just a meal, congri is a reflection of the island's cultural diversity and authentic flavors of the Caribbean.
Cuban Red Beans Congrí
Ingredients
250 grams of Long grain white rice
300 grams of Dried red beans
500 milliliters of Cooking water from the beans
2 Chopped onions
2 Chopped garlic cloves
½ Red bell pepper, diced
½ Green bell pepper, diced
1 Aji (hot pepper)
1 teaspoon of Ground cumin
1 teaspoon of Paprika
½ teaspoon of Thyme
½ teaspoon of Oregano
2 Bay leaves
3 tablespoons of Extra virgin olive oil
1 teaspoon of Salt
½ teaspoon of Black pepper
500 grams of Pureed tomatoes
Preparation
Step 1 : To prepare this dish, the beans should be soaked for 24 hours in plenty of cold water after being rinsed beforehand.
Step 2 : The next day, wash them well.
Step 3 : In a large pot, add the beans and three times their volume in water, then cook covered over medium-low heat for 1.5 hours until tender but not mashed.
Step 4 : Strain the broth and keep it aside.
Step 5 : In a deep skillet, heat the vegetable oil and fry the onion, garlic, and peppers for 1 minute.
Step 6 : Add the cumin, oregano, black pepper, and bay leaves, and mix.
Step 7 : Then, incorporate the thyme and paprika, stirring well.
Step 8 : Next, add the rice, tomatoes, and the cooking water from the beans.
Step 9 : Cook everything covered over low heat for 20 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
Step 10 : Once the rice has absorbed all the liquid, remove from heat and let it rest for 5 minutes before serving.
Preparation (simple version)
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