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Congrí
Cuba
Eastern Cuba's daily staple. In Havana the same dish is called Moros y Cristianos — Moors and Christians.
Cuban black beans and rice — black beans cooked with rice, garlic and cumin until the rice turns dark and fragrant. The eastern Cuban version of rice and beans, eaten daily.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
395 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gblack beans, cooked with their liquid
400glong-grain rice
4 clovesgarlic, crushed
1onion, diced
1green pepper, diced
1 tspcumin
3 tbspolive oil
Method
1
Fry onion, pepper and garlic in oil. Add cumin.
2
Add beans and their liquid. Bring to a simmer.
3
Add rice. Add water if needed to cover. Cook covered 20 minutes.
Chef's Tip
Using the bean cooking liquid turns the rice a deep, dark colour — part of the dish's character.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.