Recipes

CONGRIS - CUBAN-STYLE RED BEANS & RICE

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Congris - Cuban-Style Red Beans & Rice

 


CATEGORIES

INGREDIENTS

  • Servings: 6
  • 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


RECIPE REVIEWS

Feb/26/2008 03:02 am love2cookmb
Thank you so much for posting this recipe! I made the red beans and rice this weekend and it was absolutely incredible! I loved it! Thanks to you I was brought to this website and I'm loving it! I have one question about the beans though. I soaked them for 4 hours and realized they started to swell and split open. I drained them and left them in the fridge until I was ready to cook them the next day. I wonder if I didn't notice that was happening, would they have turned to total mush? I wonder why that happend. Any idea?

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