Congri (Cuban Black Beans and Rice)

🛒 Ingredients

• Cooked Black Beans 120 g · 156 kcal
• Cooked White Long-Grain Rice 180 g · 234 kcal
• Pork belly or bacon, diced 20 g · 104 kcal
• Olive oil 6 g · 54 kcal
• Yellow onion, diced 30 g · 16 kcal
• Green bell pepper, diced 20 g · 5 kcal
• Garlic, minced 3 g · 6 kcal
• Cumin powder 1 g · 4 kcal
• Dried oregano 1 g · 3 kcal
• Bay leaf 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the beans: If using dry beans, soak them overnight and then cook until tender. Drain, reserving about 1.5 cups of the cooking liquid. If using canned beans, drain and rinse, then set aside with about 1.5 cups of water or broth.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced pork belly or bacon and cook until crispy. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the diced onion and green bell pepper to the pot and sauté for 5-7 minutes until softened. Stir in the minced garlic, cumin, and oregano, cooking for another minute until fragrant.
4. Stir in the reserved cooked black beans, uncooked rice, and bay leaf. Pour in the reserved bean liquid (or water/broth) and add salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
6. Remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the Congri gently with a fork, then stir in the reserved crispy pork belly/bacon. Serve hot.