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Congri (Black Beans & Rice) Recipe

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This recipe for Congri (Black Beans & Rice) is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of dry black beans
3 cups of long grain rice (preferably Uncle Ben's)
4 bay leaves
4 garlic cloves
1 1/2 tsp of cumin powder
salt to taste (approx 1 tbsp)
1 1/2 cups of olive oil
2 large onions or 3 med size onions cut in ringlets
2 green peppers cut in ringlets
1 yellow pepper cut in ringlets
1 orange pepper cut in ringlets
1 med or large can of pimento
Directions:
Directions:
Rinse the beans and place them to boil in 5 cups of water for 30 minutes. Turn off stove and check that the liquid remaining equals approximately 5 cups (remember the beans soak up a lot of water).
Add the garlic, bay leaves, and 1 tsp of cumin powder to the beans. Cook at low heat until the beans are tender (approx 1 hour). Add the salt.
In a large pot saute 3 cups of rice with 1/2 cup of olive oil for a few minutes (this prevents the rice from sticking). Then add the beans with the liquid making sure you have approx 5 cups of liquid. If not add more water. You have to calculate 2 cups of liquid per every cup of rice. Therefore, you need 6 cups of liquid but since the beans soak up a lot of water it will be 4 1/2 to 5 cups.
Cook covered on medium low heat until the rice is soft and has absorbed all the liquid (approx 20 minutes). If needed you may add up to 1/2 cup more of water to assure the rice is soft. If liquid is left over, uncover and let it evaporate.
In a large frying pan saute 1 cup of olive oil with the green, yellow, and orange peppers; along with the onions until tender but not crispy. Then if desired add the additional cumin powder.
Add to the rice and beans and mix thoroughly.
Decorate the top with the pimentos from the can and also drizzle the liquid in the can over the rice.
Personal Notes:
Personal Notes:
You may substitute the dry beans for canned beans basing it at 3 cans per each cup of rice. Add approximately 2 cans of water for each cup of rice (remember that the beans soak up a lot of water).

 

 

 

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