• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fat Girl Hedonist logo

  • Home
  • About Me
  • Recipes
  • Giveaways
  • Restaurant Reviews
  • Quick Links
go to homepage
Homepage link
  • About me
  • Recipe Index
  • Media Kit
  • Quick Links
  • Contact
  • Social Media

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Mami's Cuban Congri Recipe!

    Published: Dec 12, 2016 · by fatgirlhedonist · This post may contain affiliate links · 16 Comments

    Mami's Cuban Congri Recipe!

    Share on social media:

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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.
    Minced onion in the Imusa food processor
    Sofrito in the making
    Print Recipe

    Mami's Cuban Congri Recipe!

    Prep Time15 mins
    Cook Time40 mins
    Course: Side Dish
    Cuisine: cuban
    Keyword: black beans, rice

    Ingredients

    • 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

    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!
    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.
     
    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.

    Share on social media:

    • Facebook
    • Twitter

    Categories: Latin

    Previous Post: « Cacao Nib Rice Krispie Treat Recipe
    Next Post: Traditional Cuban Arroz Con Leche Recipe »

    Reader Interactions

    Comments

    1. Lissete says

      December 12, 2016 at 5:23 pm

      You're lucky that you have recipes. My mami's recipe is "in poquito de esto, in chorrito de esto, etc." 🙂

      Reply
    2. fatgirlhedonist says

      December 12, 2016 at 5:24 pm

      My mom does the same thing! I have to shadow her while she cooks and write down everything!

      Reply
    3. Unknown says

      December 12, 2016 at 5:44 pm

      This sounds absolutely delicious! I can't wait to make it!

      Reply
    4. Unknown says

      December 12, 2016 at 5:46 pm

      This looks absolutely delicious! I can't wait to make it!

      Reply
    5. Kaizen Fashion Project says

      December 12, 2016 at 8:17 pm

      Leche Flan hands down.
      🙂

      Reply
    6. Jamie says

      December 12, 2016 at 11:22 pm

      My favorite thing about Noche Buena is the food! 😉
      Jamie | http://asassyspoon.com

      Reply
    7. AbsolutMiami says

      December 13, 2016 at 8:38 am

      Best thing for Noche Buena is Pig, Pork, Lechón, Chancho, Carne Puerco, ����

      Reply
    8. Unknown says

      December 13, 2016 at 12:48 pm

      I like to eat potato enchiladas with mole sauce!!!

      Reply
    9. Unknown says

      December 14, 2016 at 4:57 pm

      Congri,I've never made it, but I'm gonna try you recipe. Thanks for sharing it.

      Reply
    10. Tyneisha says

      December 14, 2016 at 11:16 pm

      I love to eat pupusas on Noche Buena!

      Reply
    11. AnnaZed says

      December 17, 2016 at 10:25 pm

      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.
      ******************
      {in the contest I am Margot C__ on the Rafflecopter}

      Reply
    12. 1froglegs says

      December 17, 2016 at 10:25 pm

      I like beef and chicken tamales.

      Reply
    13. Rusthawk says

      December 17, 2016 at 10:25 pm

      I'd love to try this recipe! I also love pork enchiladas and tamales with queso.

      Reply
    14. Unknown says

      January 04, 2017 at 3:38 pm

      I would like to make this recipe, however for the beans were they soaked in water 24 hours prior or were they pressure cooked?

      Reply
    15. Unknown says

      January 04, 2017 at 3:38 pm

      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?

      Reply
    16. fatgirlhedonist says

      January 04, 2017 at 3:40 pm

      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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by

    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

    logo
    Food Advertisements by

    Popular

    • Peanut Butter Chocolate Chip Banana Bread Recipe
    • Lemon Ricotta Pound Cake Recipe
    • Lucky Charms Marshmallow Treats
    • Easy Tiramisu Recipe
    • Arroz Con Pollo A La Chorrera Recipe
    • Cuban Carne Con Papa Meets Beef Bourguignon Recipe
    • Low Carb Keto Chicken Parmesan
    • Cilantro Garlic Lime Sauce Recipe
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2010 - 2020 FATGIRLHEDONIST.COM