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.
|Minced onion in the Imusa food processor|
|Sofrito in the making|
Mami's Cuban Congri Recipe!
- 1 14 oz. package of dry black beans
- 2 Tsp 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 Tsp of red pepper
- ½ Tsp of black pepper
- 2 Tsp of cumin
- 2 Cups of long grain rice
- 3 Cups of "black water"
- 1 Tbsp of olive oil
- 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!