A taste of Mike's heritage that his grandmother severed.
Congri
(Cuban name for this dish)
Modified recipe:
1 16-oz (450 g) can of organic: red kidney or black beans
3 tsp. (15 ml) olive oil
4 cloves of garlic, minced
1 bay leaf
3 tsp. (15 ml) olive oil
1 tsp. (5 ml) sea salt
1 medium organic bell pepper, chopped
1/4 tsp. (1 ml) each: oregano, cumin, ground black pepper
1 lb. (450 g) long grain rice*
1 large onion, chopped
- In a cast iron pot place the 3 tsp. (15 ml) olive oil, rice and stir until the rice grains get oily. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper, and salt. Add 2 cups (500 ml) liquid, cook on slow for about 15-20 minutes or until liquid is almost absorbed by the rice.
- Lower the flame, cover the pot. If rice is still hard, add more bean liquid, a little at a time. Cook 4 to 5 minutes or until, rice is well done.
- Once rice is ready, add the beans, that have been drained and stir without breaking them.
- Sauté one chopped garlic clove with the olive oil in a small pan, for 1-2 minutes, pour over rice to add additional flavor and shine.
- Note: Use red beans instead of black beans to make Moros y Cristianos
