Congrí Light (Cuban Black Beans and Rice)
This healthy and classic Cuban recipe is a great dish to bring to parties or add on as a side to make a complete meal.
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 10 Servings
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- Serving size
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3/4 cup
Ingredients
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black beans (dried, sorted and rinsed (1 1/2 cups))
- 10 oz
- 284 g
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water (divided (use more if needed))
- 4 cup
- 4 cup
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uncooked brown rice
- 1/2 cup
- 1/2 cup
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sea salt
- 1 tsp
- 1 tsp
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avocado oil (divided)
- 1 1/2 tsp
- 1 1/2 tsp
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-
garlic powder
- 1 tsp
- 1 tsp
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green pepper (finely chopped)
- 1 cup
- 1 cup
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red pepper (finely chopped)
- 1/2 cup
- 1/2 cup
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Spanish onion (finely chopped)
- 1 cup
- 1 cup
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garlic (finely chopped)
- 2 tbsp
- 2 tbsp
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dried oregano (dried)
- 1 1/2 tbsp
- 1 1/2 tbsp
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ground cumin
- 1 1/2 tsp
- 1 1/2 tsp
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bay leaves (dried)
- 3
- 3
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Directions
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Into a stovetop pressure cooker, add rinsed beans and 3 cups water, and cover. Place pressure cooker on stove and set on high heat. Once the beans start boiling, lower heat to medium and cook beans until they are tender, about 45 minutes. Make sure beans submerged in water while they cook; add more water if needed.
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Once beans are tender, add rice, 1 cup water, salt and 1/2 Tsp. avocado oil. Stir well and add the remaining ingredients. Stir once more with spoon, and make sure to put a little hip into it.
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Make sure there is about 3/4 inch of water above the beans. Cover the mixture, and put heat on medium-low. Cook for 15 minutes, or until rice is tender. Once the congrí is done, fluff with a fork and serve. Enjoy!