📝 About This Recipe
Hailing from the heart of Cuba, Congrí is a masterpiece of culinary alchemy where black beans and long-grain rice are cooked together in a single pot, absorbing a deeply savory base of cumin, oregano, and smoky pork. Unlike 'Arroz con Frijoles' where the components are served separately, Congrí features rice that is stained a beautiful dark grey-purple by the bean liquor, creating a fluffy, aromatic, and deeply satisfying staple. It is the ultimate comfort food, representing the beautiful fusion of African and Spanish influences in Caribbean cuisine.
🥗 Ingredients
The Beans & Base
- 1.5 cups Black Beans (dried, soaked overnight and simmered until tender (reserve the cooking liquid))
- 3 cups Reserved Bean Liquid (dark purple water from boiling the beans; add water if short)
- 4 slices Bacon or Salt Pork (finely diced to render fat)
- 2 tablespoons Extra Virgin Olive Oil (for the sofrito)
The Sofrito & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced; the classic Cuban choice)
- 6 cloves Garlic (minced or smashed into a paste)
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban variety)
- 1.5 teaspoons Ground Cumin (toasted for extra depth)
- 2 pieces Bay Leaf (dried)
The Rice & Finish
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 2 tablespoons Dry White Wine or Cooking Wine (optional, for a touch of acidity)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
If using dried beans, ensure they have been cooked until tender but not mushy. Drain the beans, but crucially, reserve 3 cups of the dark cooking liquid. If using canned beans, use two 15oz cans, rinsing one and keeping the liquid from the other, supplementing with beef or vegetable broth to reach 3 cups total liquid.
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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 golden brown and crispy.
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3
Add the olive oil to the rendered pork fat. Sauté the diced onion and green bell pepper for 5-7 minutes until the onion is translucent and the pepper has softened.
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4
Stir in the minced garlic, ground cumin, and dried oregano. Cook for just 1 minute until highly fragrant, being careful not to burn the garlic.
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5
Add the rinsed white rice to the pot. Stir well for 2 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic oil and pork fat. This prevents the rice from becoming sticky.
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6
Pour in the 3 cups of reserved black bean liquid and the white wine (if using). Add the bay leaves, salt, and black pepper.
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7
Gently fold in the cooked black beans. Bring the mixture to a rolling boil over medium-high heat.
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8
Allow the liquid to boil uncovered for about 5 minutes, or until the liquid level drops to just below the surface of the rice and small 'craters' or steam holes begin to form.
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9
Reduce the heat to the lowest possible 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 the steam.
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10
Cook undisturbed for 20 minutes. Do not lift the lid during this time, as the steam is essential for even cooking.
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11
After 20 minutes, turn off the heat but keep the lid on. Let the Congrí rest for 5-10 minutes. This allows the moisture to redistribute, ensuring fluffy grains.
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12
Remove the lid and the bay leaves. Use a fork to gently fluff the rice, mixing the beans and aromatics thoroughly. Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use the bean cooking water; this is what gives Congrí its signature dark color and deep earthy flavor. If the rice is still slightly hard after 20 minutes, sprinkle 2 tablespoons of water over the top and cover for another 5 minutes. For a vegetarian version, omit the bacon and use smoked paprika (pimentón) to mimic that smoky pork flavor. Avoid over-stirring the rice once the liquid is added, as this releases starches and makes the dish mushy rather than fluffy. If using canned beans, look for 'low sodium' to better control the seasoning of the final dish.
🍽️ Serving Suggestions
Serve alongside 'Lechón Asado' (Cuban roast pork) for the ultimate traditional feast. Pair with sweet fried plantains (maduros) to balance the savory, salty notes of the rice. A simple side of sliced avocado with a drizzle of lime and olive oil cuts through the richness beautifully. Serve with 'Yuca con Alio' (cassava with garlic sauce) for a complete Cuban experience. Enjoy with a cold Cuban-style lager or a crisp glass of Sauvignon Blanc.