🇨🇺 Cuba recipe
Congri
Congri is eastern Cuba's version of rice and beans, distinct from Havana's moros y cristianos in that it uses red beans instead of black beans. A specialty of Oriente province, congri is cooked with smoked pork for deeper flavor and has a slightly different seasoning profile than its western counterpart. The name is believed to derive from Haitian Creole, reflecting the cultural exchange between Cuba and Haiti in the eastern provinces.
Prep15 mins + overnight soak
Cook1 hr 30 mins
Serves6
Difficultymedium
Ingredients
- 250g dried red kidney beans, soaked overnight and drained
- 400g long-grain white rice
- 150g smoked pork hock or smoked bacon, cut into small pieces
- 1 large green bell pepper, finely diced
- 1 large yellow onion, finely diced
- 5 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 tablespoon white vinegar
- 750ml bean cooking liquid
- Salt and freshly ground black pepper to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 350
- Protein
- 12 g
- Carbs
- 58 g
- Fat
- 6 g
