Classic Cuban Congrí is the most delicious mix of perfectly seasoned black beans and rice, and it goes with almost everything!
I’m pretty sure that when you dine out at any Latin-inspired restaurant, your entree will often come with black beans and rice. They are the best sides for savory, spicy foods, and I’ll wager that many of us mix the two together for that perfect bite. Did we invent that mash-up? No! In fact, congrí, an incredibly flavorful beans and rice dish, has been a cornerstone of Cuban history and cuisine for hundreds of years.
I was first introduced to congrí when I was living in Miami and operating my small, boutique catering business. I had a lot of Cuban clients, many of whom were initially skeptical about my ability to cook the authentic food of their culture. I understood that and so spent a great deal of time with my business partner’s abuela, who taught me how to make many traditional Cuban favorites, including congrí.
One of the keys to perfect congrí is the way the dish is cooked, a layering process that allows the flavors of all of the ingredients to build upon each other. After you’ve crisped up the bacon pieces and then removed them from the pan, you will sauté the garlic, onion, and bell pepper in the bacon fat. Next, the washed and drained rice gets added to that pan with more olive oil and then cooked for a bit with those soft and now smokey-flavored veggies. Then you’ll add the real magic: the cumin-laced liquid in which you have cooked your black beans. Add in the cooked beans, a bay leaf, some dried oregano, salt, and black pepper and let the rice cook, absorbing all of those wonderful flavors. Just before serving, add the crispy bacon back in and garnish with some fresh cilantro. Now you have congrí, one of the most delicious dishes on earth.
What is sofrito?
Sofrito, a mix of sautéed vegetables, is the base for many Latin American, Caribbean, and Spanish dishes. While different cultures have different mixes, most sofritos, including Cuban, consist of onion, garlic, and green bell peppers, often seasoned with cumin and oregano, as in our recipe for congrí. The Spanish word sofrito means “lightly fried,” and cooking these aromatic veggies together slowly in olive oil contributes to the depth of flavor that any dish beginning with sofrito will feature.
How do I store leftovers?
Cooled congrí can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
Serving suggestions
As you might imagine, congrí is the perfect side to Cuban mains, such as Mojo Chicken (we top ours with Avocado Crema), but it’s also great with all your favorite Latin-inspired dishes. Since we believe there’s no such thing as too many black beans, serve congrí alongside Carnitas Quesadillas, Tex-Mex Chicken Enchilada Casserole, and this Taco Bake. Congrí is also really yummy paired with more upscale entrees like Delicious Roast Pork Loin or Pan-Fried Shrimp (and we like to serve these with some Romesco Sauce). For a quick weeknight dinner, top congrí with Mexican Pulled Chicken and Chunky Salsa.
Congrí Recipe
Ingredients
- 8 ounces dried black beans rinsed
- 7 cups water for cooking the beans
- 1 1/2 tablespoons olive oil for the beans
- 1 teaspoon cumin
- 5 strips bacon cut into 1-inch pieces
- 1 cup diced onion
- 1/3 cup diced green pepper
- 4 garlic cloves minced
- 2 cups parboiled long-grain rice washed and drained
- 1 1/2 tablespoons olive oil for the sofrito and rice
- 5 cups reserved bean liquid
- 1 bay leaf
- 3/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro chopped, for optional garnish
Instructions
- Rinse the dried black beans and add them to a pressure cooker with the water, 1 1/2 tablespoons olive oil, and cumin.
- Seal and cook on high pressure for 10 minutes. After cooking, strain the beans and reserve 5 cups of the cooking liquid.
- In a large pot over medium heat, add the bacon pieces and cook until crispy, about 8 minutes.
- Remove the bacon and set aside, keeping the bacon fat in the pot. Add the diced onion, green pepper, and minced garlic to the pot and sauté for 3 to 5 minutes until the vegetables are soft.
- Stir in the washed and drained rice, along with 1 1/2 tablespoons of olive oil, into the pot with the sautéed vegetables and cook for 2-3 minutes. Pour in the reserved bean liquid and add the cooked beans. Season with the bay leaf, dried oregano, salt, and pepper.
- Bring the mixture to a boil; then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
- Stir in the crispy bacon, let the dish sit for 5 minutes, adjust the seasoning as needed, then serve warm. Garnish with cilantro if desired.
Leave a Comment