This blogpost was developed in partnership with Imusa. All opinions expressed are my own.
The recipe I'll be sharing today is my mom's Cuban Congri recipe, also known as Moros y Cristianos or Arroz Moro. It's called "Cuban-ish" because of the addition of bacon, because everything is better with bacon.
Noche Buena is almost here and the older I get, the more I realize I need to start learning my mom's recipes so I can someday pass them onto my son. So you can get used to more of my family's recipes posted onto my blog.
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| Minced onion in the Imusa food processor |
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| Sofrito in the making |
Mami's Cuban Congri Recipe!
Cuban Congri, black beans cooked with white rice and bacon
Servings: 8
Calories: 446kcal
Ingredients
- 1 14 oz. package of dry black beans
- 2 teaspoon of salt
- 2 Bay Leaves
- 6 Slices of thick cut bacon cut into ½ inch pieces
- 1 Medium sized yellow onion chopped
- 1 Large green pepper chopped
- 5 Large cloves of garlic
- ¼ teaspoon of red pepper
- ½ teaspoon of black pepper
- 2 teaspoon of cumin
- 2 Cups of long grain rice
- 3 Cups of "black water"
- 1 tablespoon of olive oil
Instructions
- Rinse the beans and place them in a caldero along with 8 cups water, 1 teaspoon of salt and the 2 bay leaves. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours.
- Meanwhile, make your sofrito. Place the onion, garlic and green pepper into your food processor. Pulse until you reach your desired size. I personally hate giant chunks of green pepper and onion in my Congri, so I let the food processor run until they're minced.
- In a large frying pan add your sliced bacon, onion, garlic and green pepper. cook on medium-high heat until your veggies and bacon are completely cooked through. Once cooked, add the red pepper flakes, black pepper and cumin. Stir until incorporated and set aside
- Drain the beans, reserving 3 cups of the broth or "black water" and being careful to not break apart the beans.
- Grab your rice and rinse it. To rinse, place the rice in a large bowl, cover with water and swirl around. The water will get cloudy. Pour out the cloudy water, use a strainer to keep the rice from making a giant mess. Repeat until the water is clear.
- In the same caldero you just cooked the beans in, add the olive oil, rinsed rice, sofrito, black beans, "black water" and 1 teaspoon of salt. Bring to a boil, stir, then reduce heat to low, cover and cook for about 20 -25 minutes.
- Stir occasionally with a wooden spoon. Once the rice is tender, you're ready to eat!
Nutrition
Serving: 1cup | Calories: 446kcal | Carbohydrates: 73g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 116mg | Potassium: 930mg | Fiber: 9g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
Be sure to check out Imusa USA on Facebook and on Instagram. To get more recipes from Imusa, head here. Join in on the Noche Buena fun by sharing your favorite Noche Buena recipes/dishes on social media by using the hashtag #NocheBuenaConIMUSA.
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| Imusa Cookware |
Thanks to Imusa for sponsoring this post and providing cookware that I used for this recipe: 1 cast aluminum natural caldero, 1 Electric Mini chopper food processor, 1 lemon squeezer, 1 wood 12” cooking paddle, 1 12” Serving Spoon and a salsa dish.
Lissete says
You're lucky that you have recipes. My mami's recipe is "in poquito de esto, in chorrito de esto, etc." 🙂
fatgirlhedonist says
My mom does the same thing! I have to shadow her while she cooks and write down everything!
Unknown says
This sounds absolutely delicious! I can't wait to make it!
Unknown says
This looks absolutely delicious! I can't wait to make it!
Kaizen Fashion Project says
Leche Flan hands down.
🙂
Jamie says
My favorite thing about Noche Buena is the food! 😉
Jamie | http://asassyspoon.com
AbsolutMiami says
Best thing for Noche Buena is Pig, Pork, Lechón, Chancho, Carne Puerco, ����
Unknown says
I like to eat potato enchiladas with mole sauce!!!
Unknown says
Congri,I've never made it, but I'm gonna try you recipe. Thanks for sharing it.
Tyneisha says
I love to eat pupusas on Noche Buena!
AnnaZed says
I'm in SoCal, and Noche Buena is a 'thing' here. My sister-in-law's mother (who is Mexican) makes the most divine Tamales ever all during December. The ones that I love just have vegetables in them.
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1froglegs says
I like beef and chicken tamales.
Rusthawk says
I'd love to try this recipe! I also love pork enchiladas and tamales with queso.
Unknown says
I would like to make this recipe, however for the beans were they soaked in water 24 hours prior or were they pressure cooked?
Unknown says
I'd like to try this recipe. I'd just like to confirm for the beans, were they soaked in water for 24 hours prior, or pressure cooked to soften?
fatgirlhedonist says
No soaking needed! You can use the pressure cooker or bring to a boil then drop heat down to low for 2 hours til soft