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.