CONGRIS - CUBAN-STYLE RED BEANS & RICE

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • Beans:
  • 1 cup dried small red kidney beans
  • 2 quarts water
  • 1/2 small onion
  • 1 2-inch square of red bell pepper
  • 2 garlic cloves, peeled
  • 1/2 teaspoon ground cumin
  • Rice:
  • 1 1/2 cups long-grain white rice, rinsed in cold water 5 times
  • 3 tablespoons olive oil
  • 2 cups chopped onions
  • 1/4 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano

Directions

  • 1/2 teaspoon dried oregano
  • Method:
  • For beans: Soak kidney beans in large bowl with enough cold water to cover
  • by 3 inches, at least 4 hours or overnight. Drain. Place 2 quarts water,
  • beans and next 4 ingredients in large pot. Bring to boil over medium-high
  • heat. Reduce heat to medium, cover and simmer until beans are tender,
  • stirring occasionally, about 50 minutes. Season to taste with salt. Drain,
  • reserving beans and bean cooking liquid
  • separately. Discard vegetables and cilantro.
  • For rice: Bring 3 cups bean cooking liquid to boil in heavy medium saucepan.
  • Add rice; bring to boil. Reduce heat to medium-low, cover and simmer until
  • almost all liquid is absorbed, about 20 minutes. Uncover; fluff with fork.
  • Heat oil in heavy large skillet over medium-high heat. Add onions, bell
  • pepper, garlic, cumin and oregano and saute until onions are beginning to
  • brown, about 5 minutes. Stir in beans and rice; cook until heated through,
  • about 5 minutes. Season with salt and pepper.
  • Serves 6 people

Notes

Categories: Beans  Rice  Savory 

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