Cuban black bean rice – Arroz Congris

Ingredients for 4 servings:

• 2 cups long grain rice
• 1 cup beans black, dried
• 2 cups water
• 1 large onion(s)
• 2 garlic cloves
• 2 bell peppers, green
• ½ can tomatoes, chopped (approx. 200 g)
• ¼ tsp cumin powder
• 1 tsp oregano
• 2 bay leaves
• 1 pinch(s) of sugar
• 1 tbsp lard or oil for frying
• ¼ tsp salt
• some pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 2 hours 50 minutes

Cuban national dish, simple and delicious

The cup used as a measuring cup should hold approximately 150 ml. Soak the beans in a large bowl, well covered with water, for 24 hours. Then boil the beans for approximately 1.5 hours until almost tender. The water should be about 5 cm above the beans. The beans need to boil for approximately two hours until tender. Rinse the rice in a sieve under running water until the water runs clear. Drain. Wash and finely dice the onion, garlic, and bell pepper. Heat the oil in a saucepan, sauté the onion until translucent, and then lightly fry the garlic. Add the bell pepper and fry briefly. Add the rice, canned tomatoes, beans, bay leaves, and 2 cups of water. Add the cumin, oregano, and a pinch of sugar, stir, and bring to a boil. Cover and simmer gently over low heat for another 25 minutes, stirring occasionally, until the rice and beans are tender. Season to taste with salt and pepper. Be careful, it burns easily. Add a little more water if necessary and stir. Tip: You can also fry about 100g of diced pork bacon with the onions. Served as a side dish with meat and almost anything, or as a main course. In Cuba, the dish is also called Congri Oriental, Moros y Cristianos (Moors and Christians).