Congrí Oriental — Print Recipe

A Cuban rice and red kidney bean dish from Eastern Cuba, distinct from Moros y Cristianos by using red beans instead of black, cooked with sofrito and cumin.

Ingredients

2 cups long-grain rice
1 cup dried red kidney beans, soaked overnight
4 cups bean cooking liquid plus water
4 tbsp vegetable oil
1 large onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
2 bay leaves
Salt and pepper to taste

Instructions

1 Drain the soaked red kidney beans, place them in a pot with fresh water, boil rapidly for 10 minutes, then reduce heat and simmer for 45 minutes until tender but not mushy, reserving the cooking liquid.
2 Heat the oil in a large heavy-bottomed pot or caldero, then sauté the onion, green pepper, and garlic for 5 minutes until softened and fragrant.
3 Add the cumin, oregano, and bay leaves, stir for 1 minute, then add the cooked beans and 4 cups of the bean cooking liquid (supplementing with water if needed).
4 Bring to a boil, add the rice and salt, stir once, then reduce heat to the lowest setting, cover tightly, and cook for 20 to 25 minutes without lifting the lid.
5 Remove from heat, keep covered, and let rest for 5 minutes, then fluff gently with a fork, remove bay leaves, and serve alongside roasted chicken or stewed meats.

Did You Know?

While Western Cuba makes Moros y Cristianos with black beans, Eastern Cuba's congrí uses red beans, and the two regions have a friendly rivalry over which version is the true Cuban rice and beans.