Black beans and rice recipe (congri)

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Cuban

Ingredients

250g Black beans
3 bay leaves
1 Onion, chopped
4 Garlic cloves, crushed with a little salt
1 Capsicum
1 tsp Cumin powder
1 tsp dried mixed herbs
Olive oil
2 cups long grain rice
2½ cups water
View conversion table

Preparation

Prepare beans – In a saucepan, cover with water and add 3 bay leaves.  Bring to the boil and simmer for 1 hour or until beans begin to soften.  If you have a pressure cooker it will only take 15 minutes. Remove the bay leaves, pour off the water from the beans and set to one side.

Prepare the sofrito or sauce. Fry the onion and garlic in a little oil.  Add chopped capsicum, 1 tsp. cumin and mixed herbs.

Drain the water from the cooked beans into a jug and add water to make 2½ cups in total.  Then add the sofrito, and cook for a further 5 minutes in the pressure cooker, or until the rice is cooked if using a stove.

If you enjoyed this Black beans and rice recipe (congri) then browse more Cuban recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Cuban Restaurants

Displaying 2 of 2 Cuban Restaurants.

  Restaurant Book Online Suburb
1. De Bortoli Winery and Restaurant   Dixons Creek
2. Smokey Joe's Creole Cafe   Launceston

View all Cuban restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

How to tell your steak is cooked

You can use palm of your hand to help determine how your steak is cooked. Gently bringing together your index finger and thumb, and pressing the mound on your palm below the thumb will feel similar pressing a raw steak; the middle finger and thumb is like medium rare; and onwards to the pinky will feel like a well-done steak.

Glossary

More

Silverside

Cut of beef from the rear of the animal, used for boiling, stews, casseroles and mince.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT