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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Congri Cubano (Cuban Black Beans & Rice) Recipe

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This recipe for Congri Cubano (Cuban Black Beans & Rice) is from UAA Campus Bookstore 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:  
2 tsp olive oil
1/2 cup chopped green bell pepper, chopped
1/2 cup chopped red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain rice
15 oz can black beans (don't drain)
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste
*4-6 slices of bacon, fried & crumbled (optional)
Directions:
Directions:
1. In a heavy medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
2. Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.
3. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
4. Cover, reduce heat to low, and simmer 20 minute (don't peek). Make sure you have a good seal on your cover, the steam cooks the rice.
5. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).
6. If desired sprinkle with crumbled bacon before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is something that we make every Christmas Eve in our home and serve with a slow cooked pork shoulder roast, and boiled yucca (cassava root) with drippings from the roast.

 

 

 

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