Congrí

🛒 Ingredients

• Dry black beans 45 g · 158 kcal
• Long-grain white rice 75 g · 274 kcal
• Yellow onion 28 g · 11 kcal
• Green bell pepper 30 g · 8 kcal
• Garlic cloves 5 g · 8 kcal
• Olive oil 7 g · 62 kcal
• Ground cumin 1 g · 2 kcal
• Dried oregano 0 g · 1 kcal
• Bay leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse black beans thoroughly and soak them in water overnight, or for at least 4 hours. Drain the soaking water.
2. Place the soaked beans in a large pot with 6 cups of fresh water and the bay leaf; bring to a boil, then reduce heat and simmer for 60-90 minutes until tender. Do not drain the cooking liquid.
3. While beans are simmering, finely chop the onion, green bell pepper, and garlic for the sofrito.
4. In a separate large pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion and bell pepper for 5-7 minutes until softened.
5. Add the minced garlic and ground cumin to the pot, cooking for another 1-2 minutes until fragrant.
6. Stir in the dried oregano and the uncooked long-grain white rice, toasting the rice for 2-3 minutes until lightly translucent.
7. Carefully add 4 cups of the cooked black beans along with 4 cups of their cooking liquid to the rice and sofrito. Add the salt and stir well.
8. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
9. Remove from heat and let it rest, covered, for 5-10 minutes. Fluff with a fork before serving.