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Congri
Traditional Cuban black beans and white rice.
INGREDIENTS
1 lb. dried black beans, rinsed well
Kosher salt
8 strips bacon, cut into 1/2-inch pieces
1 Tbs. olive oil; more for finishing
1 large white onion, finely chopped (about 1-1/2 cups)
3 medium cloves garlic, finely chopped
1 tbsp oregano
2 tbsp ground cumin
1/2 cup dry white wine
2 cups long-grain white rice, rinsed
DIRECTIONS:
Put the beans in 8-quart saucepan.
Season with 1 Tbs. salt.
Add 1 tbsp olive oil.
Mix thoroughly.
Cover with 1 inch of water.
Soak overnight.
Drain and rinse beans.
Season with 1 Tbs. salt.
Add 1 tbsp olive oil.
Mix thoroughly.
Cover with 1 inch of water.
Bring to a boil over medium-high heat, then reduce to a simmer.
Simmer, adding more water if necessary to keep the beans covered by 1 inch,
until just tender - about 2 hours.
Put the bacon and oil in a 6- to 8-quart pot.
Cook over medium-low heat, stirring occasionally, until medium about 5 minutes.
Remove bacon from pan while preserving the bacon fat.
Add the onion, garlic, oregano, cumin, and 1-1/2 Tbs. salt and cook.
Stirr until softened, about 10 minutes.
Chop bacon into small pieces.
Add bacon back into pan.
Turn the heat up to high
Add the wine, and cook until reduced by half, about 2 minutes.
Add the rice and cook, stirring to coat, for about 1 minute.
Add to the beans and their liquid, stir well.
Add enough water to cover the beans and rice by about 3/4 inch.
Bring to a rolling boil over medium-high heat, cover, and turn down the heat to
maintain a gentle simmer.
Cook until the water is absorbed and the rice and beans are both tender
throughout, about 17 minutes.
Do not stir the rice and beans while cooking; it can make the rice clumpy.
Make Ahead Tips
You can make the rice and beans two days ahead and refrigerate in a covered
container; reheat it in a microwave to keep it moist. Wait until just before
serving to stir in and drizzle with olive oil.
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