📝 About This Recipe
Congrí is more than just a side dish; it is the soulful marriage of black beans and rice that defines the Cuban culinary identity. This version features fluffy long-grain rice tinted a deep, smoky mahogany by the savory bean liquor and punctuated with crispy bits of salt pork and aromatic peppers. Perfect for festive gatherings or a cozy Sunday dinner, it captures the essence of Havana’s vibrant flavors in every bite.
🥗 Ingredients
The Bean Foundation
- 1.5 cups Black Beans (dried, soaked overnight and simmered until tender, or 2 cans of high-quality beans)
- 3 cups Bean Cooking Liquid (reserved from the cooked beans; supplement with chicken stock if needed)
The Flavor Base (Sofrito)
- 4 slices Bacon or Salt Pork (finely diced to render fat)
- 2 tablespoons Extra Virgin Olive Oil (Spanish style preferred)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 6 pieces Garlic Cloves (minced or smashed in a mortar and pestle)
- 1 teaspoon Dried Oregano (preferably Cuban or Mexican variety)
- 1 teaspoon Ground Cumin (toasted for extra fragrance)
- 2 pieces Bay Leaf (whole)
The Rice and Seasoning
- 3 cups Long-Grain White Rice (rinsed until water runs clear)
- 1/4 cup Dry White Wine (optional, for deglazing)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
👨🍳 Instructions
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1
If using dried beans, cook them in water with a green pepper half until tender. Drain the beans but reserve exactly 3 cups of the dark purple cooking liquid. If using canned beans, drain them and save the liquid, adding water or broth to reach the 3-cup mark.
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2
In a large heavy-bottomed pot or a traditional 'caldero', cook the diced bacon or salt pork over medium heat until the fat has rendered and the bits are crispy and golden.
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3
Add the olive oil to the rendered fat, then stir in the diced onion and green bell pepper. Sauté for 5-7 minutes until the onions are translucent and the peppers have softened.
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4
Add the minced garlic, oregano, cumin, and bay leaves. Cook for just 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
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5
Pour in the dry white wine (if using) to deglaze the pot, scraping up any flavorful browned bits from the bottom.
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6
Add the rinsed rice to the pot. Stir well for 2 minutes to coat every grain of rice with the aromatic oil and spices; this prevents the rice from becoming mushy.
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7
Gently fold in the cooked black beans, ensuring they are evenly distributed through the rice.
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8
Pour in the 3 cups of reserved bean liquid. Season with salt and black pepper. Stir once to combine, then bring the mixture to a rolling boil over medium-high heat.
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9
Once boiling, let the liquid reduce until it is level with the rice and small 'craters' or steam holes begin to form on the surface.
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10
Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of aluminum foil over the pot before adding the lid to seal in every drop of steam.
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11
Cook undisturbed for 20-25 minutes. Do not lift the lid! This is crucial for the rice to steam perfectly.
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12
Remove the pot from the heat and let it sit, still covered, for 5-10 minutes. This allows the moisture to redistribute for a fluffier texture.
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13
Remove the lid and bay leaves. Using a fork, gently fluff the rice to separate the grains. Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always rinse your rice thoroughly to remove excess starch; this ensures the grains stay separate and 'desgranado' (fluffy). If using canned beans, look for 'low sodium' to better control the salt levels of the final dish. For an even deeper flavor, add a small piece of smoked ham hock to the pot while the rice steams. If the rice is still too firm after the cooking time, sprinkle 2 tablespoons of water over the top and cover for another 5 minutes. Do not over-stir the rice once the water is added, as this releases starch and makes the Congrí gummy.
🍽️ Serving Suggestions
Serve alongside 'Lechón Asado' (slow-roasted pork) for the ultimate Cuban feast. Pair with 'Maduros' (sweet fried plantains) to balance the savory, smoky notes of the rice. A simple avocado and red onion salad with a lime vinaigrette provides a refreshing contrast. Top with a fried egg for a delicious and filling 'Arroz a la Cubana' style breakfast the next day. Enjoy with a cold Cuban-style pilsner or a crisp glass of Sauvignon Blanc.