Cuban Moros y Cristianos (Congri, Black Beans and Rice)

Cuban Moros y Cristianos (Congri, Black Beans and Rice)

Discover a classic Cuban dish, Moros y Cristianos, also known as Congri. This flavorful combination of black beans and rice is traditionally served as a main course or a side dish on special occasions. Experience the authentic taste of Cuba with every bite of this savory delight.

Ingredients

🥓 1 pack of bacon approximately 1 lb, cut into small pieces
🌶️ 1 green pepper diced
🧅 1 yellow onion diced
🧄 4 garlic cloves minced for the dish + 3 garlic cloves for Mojito topping
🫘 1 can Goya Prime Premium Frijoles Negros with Sea Salt black beans undrained
🍚 2 cups parboiled rice measured with a Pyrex measuring cup
🌿 2 bay leaves
🌿 1 teaspoon oregano
🌿 1 teaspoon cumin for the dish + 1/2 teaspoon for Mojito topping
🧂 1 teaspoon salt for the dish + 1/2 teaspoon salt for Mojito topping
🧂 Pepper to taste
🍋 2 fresh limes juiced for Mojito topping
🫒 Equal parts of "Ideal" extra virgin olive oil to lime juice for Mojito topping
🌑 A couple of drops of Ideal Brand "Black Color" food coloring optional

Instructions

1- Fry the Bacon:

• In a Dutch oven (like a Le Creuset), fry the bacon pieces over medium heat until crispy, rendering the bacon fat.

2- Drain Bacon:

• Remove two-thirds of the bacon with a slotted spoon onto a paper towel-lined plate, leaving the rest of the bacon and fat in the pot.

3- Sauté the Sofrito:

• Add the diced green pepper and yellow onion to the bacon fat. Sauté for about 5 minutes until soft.

4- Add Garlic:

• Stir in 4 cloves of minced garlic and cook until fragrant.

5- Add Beans and Water:

• Pour the can of black beans with its liquid into the pot. Fill the empty can 1.5 times with water and add.

6- Season the Dish:

• Stir in 2 bay leaves, 1 teaspoon oregano, 1 teaspoon cumin, and 1 teaspoon salt. Stir well.

7- Introduce Rice:

• Bring to a boil before adding 2 cups of parboiled rice.

8- Use Food Coloring (Optional):

• Add food coloring to deepen the rice color. Stir to mix thoroughly.

9- Reduce Heat and Cover:

• Lower heat once the water level reduces. Cover the pot tightly.

10- Cook on Stovetop:
- Continue until the water is absorbed by the rice.

11- Finish in the Oven:
- Transfer to a preheated oven at 300°F (150°C) for 15 minutes.

12- Prepare Mojito Topping:
- In a mortar and pestle, mash 3 garlic cloves with 1/2 teaspoon salt. Mix with lime juice, olive oil, and 1/2 teaspoon cumin.

13- Serve:
- Fluff the rice upon removal from the oven. Top with Mojito and reserved bacon pieces.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Equipment: Le Creuset Dutch Oven, Pyrex Measuring Cup, Slotted Spoon, Wooden Spoon, Mortar and Pestle (white ceramic), Cutting Board (wood), Plate, Paper Towels, Stovetop and Oven

Cooking Tips

• Use the bacon fat for extra depth of flavor.
• Slow-cook bacon for ideal crispiness.
• Parboiled rice and canned beans save time.
• Mashing garlic with salt in a mortar maximizes flavor extraction.
• Food coloring optional for traditional color.

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Cuban Moros y Cristianos (Congri, Black Beans and Rice)