CUBAN-STYLE ARROZ CONGRí
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
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
EASY CONGRI
This take on traditional congri, a Cuban rice and bean dish, includes bacon and ham for even more flavor.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Cook bacon, ham, onions, green peppers and garlic in large skillet on medium-high heat until bacon is crisp.
- Add beans with their liquid, the rice, oregano and black pepper; stir. Bring to boil.
- Reduce heat to medium-low; simmer 5 min., stirring occasionally.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CONGRI (CUBAN BLACK BEANS AND RICE)
This is my bother-in-law's mother's stand-by recipe for traditional Cuban fare. Healthy and good too!
Provided by gale vineyard
Categories Other Main Dishes
Time 13h
Number Of Ingredients 12
Steps:
- 1. Soak beans overnight before cooking. Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. DO NOT discard the liquid.
- 2. In cast iron skillet place the vegetable oil and rice and stir until the grains get oily. This prevents the rice grains from sticking to each other.
- 3. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper and salt.
- 4. Add 2 cups liquid from the beans, bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam.
- 5. If the rice is still hard, add more bean liquid, a little at a time. Cook until rice is well done.
- 6. Once the rice is ready, add the beans that have drained and stir. Saute one chopped garlic clove with the olive oil in a small pan and pour over the rice to add addiitional flavor and shine.
CUBAN-STYLE RED BEANS AND RICE - CONGRI TRADITIONAL
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
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
VERMICELLI SWEET CORN USLI
This is a take on vermicelli usli, also known as upma - an ideal South Indian breakfast, savory and satisfying, full of vegetables and delicate fried noodles, and seasoned with coconut and cashews. Though commonly made with carrots and peas, you can toss in whatever vegetables you have on hand. In summer, fresh corn adds plenty of crunch and sweetness, and the dish works for lunch and dinner, just as it is.
Provided by Tejal Rao
Categories breakfast, brunch, lunch, noodles, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon coconut oil in a medium pot with a fitted lid over medium heat. If the noodles are on the long side, break them up into roughly bite-size pieces. Add them to the pot, and use a wooden spoon to keep them moving so they get lightly toasted, about 2 minutes. Scrape into a bowl.
- In the same pot, heat the remaining tablespoon oil over medium and fry the mustard seeds. When they pop, add the urad dal (if using), the onion, curry leaves, chile and salt. When the onion is completely softened, but not yet browned, add 1 cup water.
- As soon as the water comes to a boil, add the toasted noodles, corn kernels, cashews, cilantro and coconut; stir well. Cover, and cook on low for 5 minutes, then turn off the heat, and let it rest for another 5 minutes.
- Season to taste with salt and lime juice, then garnish with extra coconut and cilantro, and serve warm or at room temperature.
UNCLE SALVI'S CONGRI
Make and share this Uncle Salvi's Congri recipe from Food.com.
Provided by DanDrake
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut bacon into small bits (1/2 inch) and fry in pot until brown.
- Dice onion and green pepper, put in with bacon and stir fry.
- Add garlic, onion powder, salt, cumin and vinegar.
- Stir in kitchen bouquet.
- Add the rice and fry with mixture.
- Add 5 cups of water and olive oil plus bay leaf.
- Add the black beans and bring to a boil.
- Simmer with lid on for 20 minutes.
- Take off stove and simmer until moist.
Nutrition Facts : Calories 534.4, Fat 29.8, SaturatedFat 9.2, Cholesterol 38.6, Sodium 2223.2, Carbohydrate 49.9, Fiber 7.5, Sugar 1.3, Protein 16.2
More about "uncle salvis congri recipes"
BEST CONGRI RECIPE - HOW TO MAKE CUBAN BLACK BEANS …
From food52.com
Reviews 27Servings 12-16Cuisine CubanCategory Dinner
TRADITIONAL CUBAN ARROZ CONGRI | CAROLINA® RICE
From carolinarice.com
ELVIS PRESLEY'S FAVORITE SANDWICH - THE SOUTHERN …
From thesouthernladycooks.com
CONGRI | MORO NEGRO - CHEF ZEE COOKS
From chefzeecooks.com
ARROZ CONGRI (CUBAN RICE AND BLACK BEANS) - SKINNYTASTE
From skinnytaste.com
CONGRI (CUBAN RICE AND BEANS) RECIPE - FOR THE LOVE …
From fortheloveofsazon.com
CUBAN BLACK BEANS AND RICE: ARROZ CONGRI RECIPE - DE SU …
From desumama.com
CUBAN RICE AND BLACK BEANS (MOROS/ARROZ CONGRI) - A SASSY SPOON
From asassyspoon.com
4.6/5 (142)Total Time 1 hrCategory DinnerCalories 252 per serving
LEARN HOW TO PREPARE AN AUTHENTIC CUBAN CONGRI - HOLY CITY …
From holycitysinner.com
EASY. COMFORTING. DELICIOUS - COOKED BY JULIE
From cookedbyjulie.com
CONGRI (CUBAN RICE AND BEANS) | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
CUBAN FOOD - CONGRI - THE CUBA LOVE
From thecubalove.com
MAMI'S CUBAN CONGRI RECIPE! - FAT GIRL HEDONIST
From fatgirlhedonist.com
UNCLE SALVIS CONGRI RECIPES
From tfrecipes.com
CONGRI - MADE WITH PORK RIBS. A TRADITIONAL RICE AND BEANS DISH RECIPE ...
From youtube.com
UNCLE SALVI’S CONGRI - CHAMPSDIET.COM
From champsdiet.com
CONGRí CONNECTS ME WITH MY CUBAN ROOTS—BUT IT'S COMPLICATED
From food52.com
You'll also love