The Best One Pot Cuban Black Beans and Rice (Congri)
Black beans and rice (otherwise known as Congri), may be one of the most popular Cuban dishes. This meal is quick to make and has a lot of great flavor. On a night when you just don’t have time to make dinner, this dish comes in to save the day. You can add meat or not, making this a delicious vegetarian option if desired. Fry up some Tostones and you’ll have yourself one great meal.
Congri, or black beans and rice, is a traditional Cuban recipe boasting tons of great flavor. It works equally well as a side dish as it does a main dish. Although I have always grown up knowing this dish as ‘congri’, it is also called ‘moros y christianos’, or Moors and Christians, which is the same dish but made with red beans instead of black, traditionally eaten by people on the Eastern part of Cuba. My Dad and all of his family are from Santiago, which is on the Eastern part of the island, and the dish I have grown up knowing as congri has always been made with black beans. Who knows? Maybe black beans were what they grew on their farm and that was what went in the dish and it just stuck. Either way, it’s delicious!
Should I use canned or dry beans?
This is a personal preference. While traditionally, dry beans would be used, canned beans are much more convenient, especially if you are wanting to make this on a busy weeknight. Dry beans require a soak and then they need to be cooked before they can be used. Even the quick method used to soak beans still requires a 1 hour soak. You can plan ahead and soak enough beans to use in a few different recipes throughout the week. Or you can just use canned beans. If you do use dry beans, reserve 2 cups of the water you cook the beans it to use in this dish.
Tips and Substitutions
Ingredients
- Black Beans You can use either canned or dry beans. While dry beans are more traditional, canned beans are quicker and what I use.
- Spices The spices are what give this dish its flavor. I use cumin and sumac in this dish.
- Rice My favorite rice for this dish is either jasmine or basmati. They are both so fragrant and flavorful.
- Bacon Bacon is delicious. Nuf said.
- Onions Traditionally, yellow onion is used in this recipe, however, I really love using shallot. They have a sweet, mild, slightly garlicky flavor that is so good.
- Peppers Bell peppers are mainly used in this dish, but I love poblano pepper. This is what I use. Poblano has so much flavor.
- Olive Oil for sauteing the veggies. You can also reserve 2 tablespoons of the bacon grease to saute the veggies.
How to Make Cuban Black Beans and Rice
Step One Chop the peppers and onions. Press or chop the garlic. Cut the bacon into roughly 1 inch pieces. Cook the bacon in the same stock pot you will use to make the Congri. Remove to a paper towel lined plate once cooked through. Or, you can save some time and make bacon for breakfast, reserving six pieces for this dish. (Make sure to cut the bacon in pieces before adding to this dish.)
Step Two Add the peppers first and saute for a minute or so before adding the onions. Be sure to stir intermittently so they do not stick to the bottom of the pan. I like my peppers and onions to be a bit blackened as well, but this is not necessary.
Step Three Add the beans, water, rice, bacon, spices, and garlic. Simmer for 20 minutes to cook the rice through, stirring intermittently to prevent too much rice from sticking to the bottom of the pan. Stirring intermittently should keep this to a minimum. You may find you need more water as this dish continues to cook. Add about 1/4 cup at a time as needed until the rice is cooked.
Step Four Once the rice has cooked through, remove from heat and serve! Add toppings such as cilantro, green onion, or chopped radish if desired. I added a small squeeze of lemon juice. Dinner in less than an hour. How great is that?!
Why I Love this Recipe
Taste So good! It’s the spices that really do it for me. And the black beans, with their rich, savory and slightly sweet flavor, really make this dish what it is.
Smell Again, the spices for the win. That’s what you really smell when cooking this. Those, mingled with the peppers, onions and garlic, make for a mouth watering scent.
Is it easy to make? Yes, black beans and rice is very easy to make. Another one pot recipe of mine.
Would I make it again? Yes, I have made this dish many times.
Frequently Asked Questions
Store in an airtight container in the refrigerator for up to three days for maximum freshness and flavor.
While you can technically freeze this dish, I don’t think it would hold up as well or taste as fresh. I recommend making this the day of, or at most the day before, you want to eat it. This will yield the best flavor.
Other Recipes to Try
Cuban Black Beans and Rice (Congri)
Ingredients
- 2 teaspoons cumin
- 1 tsp sumac
- 1 bell pepper sliced
- 1/2 yellow onion sliced
- 30 ounces black beans (2 cans) drained
- 2 tbsp bacon grease or olive oil extra virgin
- 6 slices bacon
- 1 cup long grain white rice (Jasmine or Basmati)
- 2 cups Water
- 2 cloves garlic
Instructions
- Slice up the pepper and onion. Press the garlic. Cut the bacon into roughly 1 inch pieces.
- In a large pot, cook the 6 slices of bacon. Once done, remove to a paper-towel lined plate. Pour out the bacon grease, reserving 1-2 tablespoons to saute the veggies. You can use olive oil to saute the veggies if you prefer.
- Add the pepper and onion to the bacon grease and saute for a few minutes. I like to add the peppers first and saute for about a minute as they take a little longer than the onions do to get soft.
- Add the 2 cups of water first, then add the 2 cans of beans, garlic (2 cloves, pressed), spices (2 teaspoons cumin, 1 teaspoon sumac), and 1 cup of rice. Stir to incorporate everything. Cover the pot and cook over medium heat for 20 minutes, stirring intermittently.
- You may need to add more water if the rice isn't fully cooked through. If so, add 1/4 cup at a time as needed, waiting in between each addition of water to check if the rice is cooked. You don't want to add too much water.
- The dish is done when the rice is fully cooked. Serve right away. Garnish with cilantro, green onion, or chopped radish if desired. I like to add a squeeze of lemon juice. Enjoy!
Notes
- Store in an airtight container in the fridge for up to three days.
- I do not recommend freezing this cooked dish.
- Can use canned or cooked beans.
Nutrition
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I love how easy this comes together on a weeknight. So delicious, too!
This looks delicious! I’m putting it on my meal plan next week. 🙂