Recipe of the Week: Cuban Congri

2 tbsp. vegetable oil

1 large onion chopped

1 bell pepper chopped

4 cloves of garlic minced

1 lb long grain rice

1lb dry red kidney (or black beans)

4 cups of water

1 tsp. salt

1/4 tsp. cumin

1/4 tsp ground black pepper


  1. Wash and clean beans before soaking, then let soak overnight before cooking. For quicker preparation, bring to boil for 10 min then cover at medium to low heat for 2 hours. (save the liquid from the beans)
  2. In a medium to large pot, place oil, garlic, onion, pepper, cumin, black pepper, and salt and cook for 10 minutes until tender. 
  3. Add rice and 2 cups of the liquid from the beans to pot and bring to a boil, then reduce to low heat (15 to 20 min) and cover until the rice absorbs liquid. (if needed add more bean liquid for rice tenderness)
  4. Drain the liquid from the beans then add to rice and cook for an additional 4 to 5 minutes. 
  5. For additional flavor sauté 1 chopped garlic clove and 1/2 small chopped onion for 3-5 minutes and add salt and pepper to taste. 


Serves 4-6 People.