Uncle Salvis Congri Recipes

CUBAN-STYLE CRISTIANOS Y MOROS (CONGRI)

Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.

Provided by COOKGIRl

Categories Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Cuban-Style Cristianos Y Moros (Congri) image

Steps:

Soak the beans for at least 4 hours.
In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.

Nutrition Facts : Calories 437.5, Fat 4.9, SaturatedFat 1.1, Cholesterol 1.8, Sodium 30.1, Carbohydrate 78.8, Fiber 12.8, Sugar 3.4, Protein 19.7

Ingredients

3 cups cooked white rice
1 lb dried black beans
1 small onion, cut in half
4 garlic cloves, peeled and cut in half
2 bay leaves
1/2 green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1/2 small white onion, finely minced
2 garlic cloves, minced
1/2 green bell pepper, cored, seeded, and finely chopped
3 scallions, trimmed and finely sliced
2 tablespoons dry white wine
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt
fresh ground black pepper, to taste
lime wedge (to garnish)

EASY CONGRI

This take on traditional congri, a Cuban rice and bean dish, includes bacon and ham for even more flavor.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 9

Easy Congri image

Steps:

Cook bacon, ham, onions, green peppers and garlic in large skillet on medium-high heat until bacon is crisp.
Add beans with their liquid, the rice, oregano and black pepper; stir. Bring to boil.
Reduce heat to medium-low; simmer 5 min., stirring occasionally.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

Ingredients

6 slices OSCAR MAYER Bacon, chopped
2 slices OSCAR MAYER Smoked Ham, chopped
1 small onion, chopped
1/4 cup chopped green peppers
2 cloves garlic, minced
1 can (15 oz.) red kidney beans, undrained
2 cups cooked white rice
1/4 tsp. dried oregano leaves
1/4 tsp. ground black pepper

CUBAN-STYLE ARROZ CONGRí

The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it's all cooked.

Provided by Kim Severson

Categories main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Cuban-Style Arroz Congrí image

Steps:

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 203 milligrams, Sugar 1 gram

Ingredients

1 cup dried black beans
2 tablespoons olive oil
1 small onion, chopped into 1/2-inch pieces
1 small green pepper, chopped into 1/2-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
1/4 teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1 1/2 cups long-grain rice, rinsed