Cuban Congris (Black Beans and Rice)

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans provide similar texture with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

smoked ham hock

🥗Healthier: turkey leg

💰Cheaper: bacon

Turkey leg offers a leaner option while bacon is more accessible.

white rice

🥗Healthier: brown rice

💰Cheaper: quinoa

Brown rice is more nutritious, quinoa is gluten-free.

Cut 4 strips of bacon in half and place them in a pot to cook until crisp.

Add 2 medium chopped onions and 1/2 chopped green bell pepper to the pot with the bacon.

Cook the vegetables over medium-high heat until softened but not browned.

Add 1 tablespoon of dry oregano, 1 small piece of bay leaf, 1/8 teaspoon of ground cumin, 1/8 teaspoon of coarse black pepper, and 1/3 cup of granulated garlic powder to the pot and mix well.

Rinse 2 cups of dry black beans in a strainer and check for any debris.

Add the rinsed beans to a pressure cooker with 6 cups of cold water.

Cook the beans under pressure for 3 minutes, then allow the pressure to release naturally.

Check the beans for tenderness; they should be soft but not mushy.

Add the cooked beans and their cooking water to the pot with the vegetables and spices, stirring to combine.

Rinse 4 cups of extra long grain white rice in a strainer and add it to the pot with the beans and vegetables.

Add 1 more cup of water and 1 tablespoon of salt to the pot, mixing everything together.

Bring the mixture to a boil, then cover and reduce the heat to medium-low.

Simmer for at least 25 minutes, checking and stirring gently halfway through without scraping the bottom.

After 15 minutes, uncover and stir the rice, then cover again and continue cooking for another 15 minutes.

Check the rice for tenderness after a total of 30 minutes of cooking, then serve.

Cooking Techniques

Equipment Needed

Spice Level: