Cuban Style Red Beans And Rice Congri Traditional Recipes

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CUBAN RED BEANS AND RICE



Cuban Red Beans and Rice image

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 white onion, diced small (1/2 cup)
1/4 green bell pepper, diced small (1/2 cup)
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

Nutrition Facts : Calories 346 g, Fat 8 g, Fiber 6 g, Protein 11 g

CUBAN-STYLE ARROZ CONGRí



Cuban-Style Arroz Congrí image

The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.

Provided by Kim Severson

Categories     main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup dried black beans
2 tablespoons olive oil
1 small onion, chopped into 1/2-inch pieces
1 small green pepper, chopped into 1/2-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
1/4 teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1 1/2 cups long-grain rice, rinsed

Steps:

  • Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
  • Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
  • Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
  • Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
  • Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram

CONGRI RECIPE



Congri Recipe image

A traditional Cuban side dish of rice and black beans!

Provided by Javi

Categories     Side Dish

Number Of Ingredients 17

½ lb of black beans
2 tbsp of extra virgin olive oil
1 tsp of cumin
7 cups of water
6 strips of bacon
1 cup of onions (diced)
½ cup of green peppers (diced)
4 garlic cloves (diced)
2 cups of parboiled rice (washed and drained)
2 tbsp of extra virgin olive oil
5 cups of water from the cooked beans
Cooked beans
1 tbsp of garlic powder
2 ½ tsp of salt
1 tsp of oregano
1 tsp of cumin
½ tsp of black pepper

Steps:

  • In a pressure cooker, add half a pound of beans, 7 cups of water, two tablespoons of olive oil and one teaspoon of cumin. Cook on high pressure for 10 minutes.
  • Once done, strain the beans from the liquid and set both aside. (The beans shouldn't be fully cooked, they will finish cooking once added to the rice. The black water, will give the rice its color)
  • Cut six bacon strips into one inch slices and add to a pot over medium heat. Cook for about 8 minutes, until they're crispy.
  • While the bacon is cooking, dice your onions, green peppers, and garlic to make your sofrito. Once the bacon is done, remove the bacon and set aside. Increase the heat to medium-high. Using the oil left over from the bacon, add your sofrito and cook for 3-5 minutes.
  • Once your sofrito is done, add your washed parboiled rice and two tablespoons of olive oil. Stir the rice into the sofrito and allow it to absorb the oil and sofrito juices. This takes about 2-3 minutes, and you will notice that the rice will start to slightly clump up.
  • Add five cups of the water that was drained from the pressure cooker to the rice. Add the strained black beans.
  • Now add your salt, black pepper, cumin, oregano, and bay leaves. Stir and bring to a boil.
  • Once boiling, lower the heat to a simmer, cover, and allow it to cook until all the water is absorbed, about 20 minutes. You may stir the rice a few times to prevent it from sticking on the bottom.
  • Once all the water is absorbed, add your bacon back in, stir and serve. Enjoy!

CUBAN-STYLE RED BEANS AND RICE - CONGRI TRADITIONAL



Cuban-Style Red Beans and Rice - Congri Traditional image

Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.

Provided by Manami

Categories     Long Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

8 slices bacon (optional)
2 tablespoons olive oil
2 cups chopped onions
1 1/2 cups chopped green bell peppers (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 bay leaf
7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or 7 (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
3 (16 ounce) cans red beans, rinsed and drained
sliced green onion (optional)
chopped fresh fine parsley (optional)

Steps:

  • Cook bacon in a Dutch oven over medium heat until crsip.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
  • Add oil to pan.
  • Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
  • Add garlic; sauté 1 minute or just until garlic begins to brown.
  • Add tomato paste; cook 1 minute, stirring constantly.
  • Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
  • Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
  • Cover, reduce heat and simmer 20 minutes or until rice is tender.
  • Remove from heat; discard bay leaf.
  • Stir in remaining can of broth and beans.
  • Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
  • Garnish with green onions, if desired or/and parsley, if desired.

Nutrition Facts : Calories 399.8, Fat 5.5, SaturatedFat 1.1, Sodium 347.3, Carbohydrate 69.3, Fiber 10.4, Sugar 3.1, Protein 20.8

CUBAN-STYLE RED BEANS AND RICE



Cuban-Style Red Beans and Rice image

Categories     Soup/Stew     Bean     Rice     Side     Vegetarian     Winter     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Beans
1 cup dried small red kidney beans
2 quarts water
1/2 small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon ground cumin
Rice
1 1/2 cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Steps:

  • For beans:
  • Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes. Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.
  • For rice:
  • Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
  • Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes. Stir in beans and rice; cook until heated through, about 5 minutes. Season with salt and pepper.

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