Easy Congri Recipes

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CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)



Cuban-Style Cristianos Y Moros (Congri) image

Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.

Provided by COOKGIRl

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 cups cooked white rice
1 lb dried black beans
1 small onion, cut in half
4 garlic cloves, peeled and cut in half
2 bay leaves
1/2 green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1/2 small white onion, finely minced
2 garlic cloves, minced
1/2 green bell pepper, cored, seeded, and finely chopped
3 scallions, trimmed and finely sliced
2 tablespoons dry white wine
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt
fresh ground black pepper, to taste
lime wedge (to garnish)

Steps:

  • Soak the beans for at least 4 hours.
  • In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
  • Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
  • SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
  • Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.

Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7

EASY CONGRI



Easy Congri image

This take on traditional congri, a Cuban rice and bean dish, includes bacon and ham for even more flavor.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 9

6 slices OSCAR MAYER Bacon, chopped
2 slices OSCAR MAYER Smoked Ham, chopped
1 small onion, chopped
1/4 cup chopped green peppers
2 cloves garlic, minced
1 can (15 oz.) red kidney beans, undrained
2 cups cooked white rice
1/4 tsp. dried oregano leaves
1/4 tsp. ground black pepper

Steps:

  • Cook bacon, ham, onions, green peppers and garlic in large skillet on medium-high heat until bacon is crisp.
  • Add beans with their liquid, the rice, oregano and black pepper; stir. Bring to boil.
  • Reduce heat to medium-low; simmer 5 min., stirring occasionally.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

CONGRI (CUBAN BLACK BEANS & RICE)



Congri (Cuban Black Beans & Rice) image

Congri is enjoyed all over Cuba, but it's prepared a little differently from town to town. My mother's family is originally from Oriente, where it's made using red beans. But in Havana, where they moved in the late 1940s, the black bean version is more popular and the one I prefer.

Provided by Julissa Roberts

Categories     Side dishes

Yield 10

Number Of Ingredients 13

1 lb. dried black beans, rinsed well
1 bay leaf
Kosher salt
4 strips bacon, cut into 1/2-inch pieces
1 Tbs. olive oil; more for finishing
1 medium white onion, finely chopped (about 1-1/2 cups)
1 large red bell pepper, finely chopped (about 1 cup)
3 medium cloves garlic, finely chopped
2 tsp. finely chopped fresh oregano
2 tsp. ground cumin
1/2 cup dry white wine
3 cups long-grain white rice, rinsed
1/2 cup chopped fresh cilantro

Steps:

  • Put the beans and bay leaf in a 4-quart saucepan and cover with 2 quarts of water. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer, adding more water if necessary to keep the beans covered by 1 inch, until just tender with a little bite, about 1 hour. Season with 1-1/2 Tbs. salt.
  • Put the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat, stirring occasionally, until slightly crispy, about 7 minutes. Add the onion, pepper, garlic, oregano, cumin, and 1-1/2 Tbs. salt and cook, stirring, until softened, about 10 minutes. Turn the heat up to high, add the wine, and cook until reduced by half, about 2 minutes. Add the rice and cook, stirring to coat, for about 1 minute. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
  • Bring to a rolling boil over medium-high heat, cover, and turn down the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice and beans are both tender throughout, about 17 minutes. (Do not stir the rice and beans while cooking; it can make the rice clumpy.) Season to taste with salt. Just before serving, fluff the rice, stir in the cilantro, and drizzle with a little olive oil.

Nutrition Facts : ServingSize 10, Calories 430 kcal, Fat 45 kcal, SaturatedFat 1 g, TransFat 5 g, Carbohydrate 77 g, Fiber 1 g, Protein 16 g, Cholesterol 5 mg, Sodium 1070 mg, UnsaturatedFat 4 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

CONGRIL HABANERO CON BASMATI RICE



Congril Habanero con Basmati Rice image

Provided by Food Network

Number Of Ingredients 9

4 slices bacon
4 cloves garlic, chopped
1 large onion, small dice
1 can black beans or 1/2 pound dry black beans soaked overnight and cooked in water until tender
2 cups Basmati rice
2 cups water
3 tablespoons extra virgin olive oil
1/2 tablespoon salt and pepper
1 large green bell pepper, small dice

Steps:

  • In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with salt and pepper. Add the green pepper and mix until all is well incorporated. Bring the mixture to a boil, reduce heat to a simmer, cover the pot and cook until rice and beans are cooked, approximately 30 minutes. Fluff with a big fork when done.
  • If using canned softened beans the water in the can is enough, but if you're using dry beans then add 1/2 cup water to mixture. It is important to have a ratio of 2 cups rice to 2 1/2 cups water.
  • It is important to use the water the beans were boiled in or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish.

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

UNCLE SALVI'S CONGRI



Uncle Salvi's Congri image

Make and share this Uncle Salvi's Congri recipe from Food.com.

Provided by DanDrake

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans black beans
1 lb bacon
1 onion, chopped
1 green pepper, chopped
1/4 cup Kitchen Bouquet
3 cups Uncle Ben's converted brand rice
1 tablespoon garlic, minced
1 tablespoon onion powder
2 tablespoons salt
1 teaspoon cumin
1 tablespoon vinegar
2 tablespoons olive oil
1 bay leaf

Steps:

  • Cut bacon into small bits (1/2 inch) and fry in pot until brown.
  • Dice onion and green pepper, put in with bacon and stir fry.
  • Add garlic, onion powder, salt, cumin and vinegar.
  • Stir in kitchen bouquet.
  • Add the rice and fry with mixture.
  • Add 5 cups of water and olive oil plus bay leaf.
  • Add the black beans and bring to a boil.
  • Simmer with lid on for 20 minutes.
  • Take off stove and simmer until moist.

Nutrition Facts : Calories 534.4, Fat 29.8, SaturatedFat 9.2, Cholesterol 38.6, Sodium 2223.2, Carbohydrate 49.9, Fiber 7.5, Sugar 1.3, Protein 16.2

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