Cuban Style Red Beans And Rice Congri Traditional Food

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HOW TO MAKE READ BEANS AND RICE



How to Make Read Beans and Rice image

A delicious recipe about Cuban Rice and Red Beans, the most important dish in Cuban celebration, goes with all the main consumable dishes in the island.

Provided by Dailis

Categories     companion

Time 1h25m

Yield 1 recipiente

Number Of Ingredients 12

2 cups long-grain white rice.
1 cup red or red beans.
4 cloves of garlic.
4 or 5 pork scratching
1 onion
¼ red or Green pepper.
1/2 tablespoon cumin.
½ tablespoon of chopped oregano.
1small bay leaf.
A piece of bacon and highly- seasoned pork sausage
Sal al gusto: Salt to taste.
Vegetable oil

Steps:

  • 1 Rinse the beans and cook it untill they get soft, but not too much, because it could disrupted in 3 cups of water( The same as the rice cooker measurement)add it the bay leaf and ½-tablespoon of oregano. (Time will vary depending on the beans or the type of pot, we use the pressure cooker (The Queen )
  • 2 After they get tender, put aside the lid of the pot in order to turn a little cold and reserve.
  • 3 Rinse the rice and drain the 2 cups of rice. Reserve.
  • 4 Meanwhile, in a pot saute during 5 minutes in the hot oil (3 or 4 spoons) the rest of the ingredients: the crushed garlic, ground onion into small cubes, the pepper, the oregano, cumin, the bacon and highly- seasoned pork sausage and the cracklings.
  • 5 Add to this sofrito, the rinse rice, and mix well with the rest of the ingredients.
  • 6 Now it is the time to put the saute in the rice cooker, and add the cooked beans with all the clear soup and add salt to taste and mix well. Then, cook it.
  • 7 Moreover, it is ready, to taste it hot. ???? How To Make CUBAN CONGRI RICE ► Traditional Congris Recipe In this video I show you how to make Cuban congri rice, very easy to prepare and with perfect results. This recipe is a classic of Cuban food, and well known not only in Cuba but throughout the world ...

Nutrition Facts :

CUBAN-STYLE ARROZ CONGRí



Cuban-Style Arroz Congrí image

The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.

Provided by Kim Severson

Categories     main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup dried black beans
2 tablespoons olive oil
1 small onion, chopped into 1/2-inch pieces
1 small green pepper, chopped into 1/2-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
1/4 teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1 1/2 cups long-grain rice, rinsed

Steps:

  • Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
  • Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
  • Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
  • Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
  • Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram

CUBAN RED BEANS AND RICE



Cuban Red Beans and Rice image

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/4 white onion, diced small (1/2 cup)
1/4 green bell pepper, diced small (1/2 cup)
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 teaspoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 cup long-grain white rice
1 can (15.5 ounces) red kidney beans, rinsed and drained
2 cups low-sodium chicken broth

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion, bell pepper, and garlic and cook until onion is soft, 4 minutes. Season with salt and pepper. Add cumin, oregano, and rice; stir, and cook 1 minute. Add beans and broth; stir, then season with salt and pepper. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15 to 20 minutes.

Nutrition Facts : Calories 346 g, Fat 8 g, Fiber 6 g, Protein 11 g

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)



Cuban-Style Cristianos Y Moros (Congri) image

Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.

Provided by COOKGIRl

Categories     Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 cups cooked white rice
1 lb dried black beans
1 small onion, cut in half
4 garlic cloves, peeled and cut in half
2 bay leaves
1/2 green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1/2 small white onion, finely minced
2 garlic cloves, minced
1/2 green bell pepper, cored, seeded, and finely chopped
3 scallions, trimmed and finely sliced
2 tablespoons dry white wine
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt
fresh ground black pepper, to taste
lime wedge (to garnish)

Steps:

  • Soak the beans for at least 4 hours.
  • In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
  • Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
  • SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
  • Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.

Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7

CUBAN-STYLE RED BEANS AND RICE - CONGRI TRADITIONAL



Cuban-Style Red Beans and Rice - Congri Traditional image

Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day.

Provided by Manami

Categories     Long Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 16

8 slices bacon (optional)
2 tablespoons olive oil
2 cups chopped onions
1 1/2 cups chopped green bell peppers (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 bay leaf
7 (14 ounce) cans low sodium chicken broth (divided 6 to 1) or 7 (14 ounce) cans low sodium vegetable broth (divided 6 to 1)
3 (16 ounce) cans red beans, rinsed and drained
sliced green onion (optional)
chopped fresh fine parsley (optional)

Steps:

  • Cook bacon in a Dutch oven over medium heat until crsip.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain.
  • Add oil to pan.
  • Add onion and bell pepper; sauté over medium-high heat 4 minutes or until onion is tender.
  • Add garlic; sauté 1 minute or just until garlic begins to brown.
  • Add tomato paste; cook 1 minute, stirring constantly.
  • Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.
  • Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil.
  • Cover, reduce heat and simmer 20 minutes or until rice is tender.
  • Remove from heat; discard bay leaf.
  • Stir in remaining can of broth and beans.
  • Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully.
  • Garnish with green onions, if desired or/and parsley, if desired.

Nutrition Facts : Calories 399.8, Fat 5.5, SaturatedFat 1.1, Sodium 347.3, Carbohydrate 69.3, Fiber 10.4, Sugar 3.1, Protein 20.8

CUBAN-STYLE RED BEANS AND RICE



Cuban-Style Red Beans and Rice image

Categories     Soup/Stew     Bean     Rice     Side     Vegetarian     Winter     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Beans
1 cup dried small red kidney beans
2 quarts water
1/2 small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
1/2 teaspoon ground cumin
Rice
1 1/2 cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
1/4 cup chopped red bell pepper
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Steps:

  • For beans:
  • Soak kidney beans in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water, beans and next 5 ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover and simmer until beans are tender, stirring occasionally, about 50 minutes. Season to taste with salt. Drain, reserving beans and bean cooking liquid separately. Discard vegetables and cilantro.
  • For rice:
  • Bring 3 cups bean cooking liquid to boil in heavy medium saucepan. Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
  • Heat oil in heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, cumin and oregano and sauté until onions are beginning to brown, about 5 minutes. Stir in beans and rice; cook until heated through, about 5 minutes. Season with salt and pepper.

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