Congri (Cuban Black Beans and Rice)

Ingredients

Cilantro

1/4 cup, chopped

Water

4 cups

Salt

1 teaspoon

Pepper

1/2 teaspoon

Bay leaf

1

Oregano

1 teaspoon, dried

Cumin

1 teaspoon

Garlic

3 cloves, minced

Green bell pepper

1, diced

Onion

1, diced

Bacon

4 strips, chopped

White rice

1 cup

Black beans

1 cup, dried

Instructions

1. Rinse the black beans under cold water and soak them overnight in a large bowl filled with plenty of water. Drain the beans the next day before cooking.
2. In a large pot, cook the chopped bacon over medium heat until it turns crispy. Once done, transfer the bacon to a paper towel-lined plate and reserve the bacon fat in the pot.
3. In the same pot with the bacon fat, add the diced onion, green bell pepper, and minced garlic. Sauté the vegetables over medium heat until they become soft and fragrant, which should take about 5 minutes.
4. Add the soaked and drained black beans, white rice, cumin, oregano, bay leaf, salt, pepper, and water into the pot. Stir everything together to ensure all the ingredients are well combined.
5. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. During this time, the beans and rice should become tender and the flavors well incorporated.
6. After the cooking time, remove and discard the bay leaf. Stir in the chopped cilantro and the previously cooked bacon.
7. Serve the Congri hot, garnished with additional chopped cilantro if desired. This dish is perfect as a main course or as a side dish to grilled meats or vegetables.