Cuban Style Arroz Congrí Recipes

CUBAN-STYLE ARROZ CONGRí

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.

ARROZ CONGRí

Steps:

• Wash the soaked beans.
• Add them into a pressure cooker and cover generously with water.
• Lock the pressure cooker and cook the beans under pressure for 30 minutes.
• Wash the beans and soak them in water the night before or for a few hours before cooking.
• Take 2 large ladles of cooked beans and 2 large ladles of the cooking water.
• Heat the olive oil or lard in a Dutch oven over medium heat and add the diced pork and fry them until they release their fat and are golden.
• Remove the pieces of meat and, in the hot fat, add the sliced ​​onions, garlic, cilantro, ajis cachuchas (sweet Cuban peppers), and dry seasonings.
• Stir everything and add the kidney beans. Brown together with the rest of the ingredients for a few minutes, stirring constantly.
• Add the rice and mix it with all the other ingredients until the grains of rice start to absorb the flavors.
• Then cover everything with the reserved cooking water for the beans.
• Cover and cook over low to medium heat until the rice softens and absorbs all the water. Uncover and stir with a fork to separate the grains and prevent them from settling as they cool.
• Serve the arroz congrí hot, sprinkled with fried pork when ready to serve.

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)

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.