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.
Nutrition
Calories: 512kcalCarbohydrates: 61gProtein: 25gFat: 18gSaturated Fat: 4gSodium: 136mgFiber: 7g
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