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Cuban black beans and rice varies, but this version gets extra flavor from the peppers, onions, garlic, and tomato paste. After a short simmer, they turn into a flavorful, saucy black bean mixture that’s delicious over rice and a side of sautéed plantains.
Cuban Black Beans and Rice is a simple, satisfying side dish bursting with Latin flavors like garlic, oregano and cumin.
Learn how to make Congri (Moros), a flavorful Cuban black beans & rice dish, two ways: traditionally with dried beans or quickly with canned beans.
Congrí is a quintessentially Cuban take on beans and rice. In this dish, black beans and rice are cooked together—rather than separately—which gives the rice its signature congrí (with gray) shade.
Adapted from a recipe by Maida Heatter, these Cuban-style black beans are creamy and tender, smoky, and layered with flavor thanks to aromatic vegetables like sautéed onion, garlic, and green pepper, two different kinds of chili pepper (flakes and cayenne), Tabasco sauce, and some dark rum.
Also known as moros y cristianos, this black beans and rice recipe is a staple of Cuban cuisine. Often served as a side dish or as a meatless meal, it is generously spiced and cooked with plenty of peppers, onions, and tender legumes to fill you up!
Rice and black beans cook together, which gives the rice its black color. Peppers, onions, garlic, cumin, and bay leaf give this dish so much flavor. Not only is arroz congri delicious, but it’s also high in fiber, protein, and antioxidants, low in fat, vegan, and gluten-free.
Congrí, a heart- and belly-filling one-pot dish combining Cuban black beans and white rice, is considered one of Cuba’s national treasures. Deservedly. ”This black beans and rice dish has been enjoyed in many Cuban households across the country and especially in mine,” says Emily Gonzalez of Chicago.
Cook the Beans. In a large pot, add the soaked black beans, 6 cups of fresh water, and a bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 60-90 minutes, or until the beans are tender. Stir occasionally and add more water as needed to keep the beans submerged.
These Cuban black beans and rice, called Moros Y Cristianos, also feature bacon to make them even more delicious! A perfect side dish to anything! Black beans for Cubans are like rice for Asians or potatoes for the Irish. They are literally everywhere and it's never enough of them.