Cuban Arroz Congris (Black Beans)


  • 1 cup dry black beans
  • 2 cups black bean stock
  • 3 strips bacon
  • 1 large white onion, chopped
  • 4 large cloves garlic, chopped
  • 2 sweet bell peppers, red and or green, cut into strips
  • 2 cups long grain rice
  • kosher salt and black pepper to taste
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1 bay leaf

This is a classic Cuban black beans and rice.

  • The night before, soak the beans in a large pot of water.
  • Drain well. Place the beans on the stove in large saucepan and cover them with water.
  • Simmer for about 1 and 1/2 hours partially covered. Add more water if necessary.
  • Check the beans for tenderness, then drain the beans, reserving the stock.
  • Saute the bacon in another saucepan, along with the onion, garlic and peppers until the onions are softened. Add a little oil if necessary.
  • Add the rice, salt, cumin, oregano and bay leaf, then the bean stock and beans.
  • Bring the beans to a boil, then cover and reduce heat to a simmer.
  • Cook over low heat until the rice is tender and the liquid is absorbed. About 15 minutes. 
  • Stir to combine, then serve.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.