Congri (Arroz Moros y Cristianos)

About This Recipe

Congri (also called Moros y Cristianos — 'Moors and Christians') is one of the essential preparations of Cuban cuisine — black beans and rice cooked together in a single pot so the rice absorbs the inky bean cooking liquid and turns a dramatic dark colour. Unlike rice-and-beans served separately, congri is a unified dish where every grain of rice carries the flavour of the beans. It is the mandatory accompaniment to lechón, ropa vieja, and virtually every Cuban main course.

Ingredients

Serves 6

• 400 gdried black beans(soaked overnight)
• 400 glong grain white rice
• 3 tbspolive oil
• 1 largeonion(finely diced)
• 1green pepper(finely diced)
• 4 clovesgarlic(minced)
• 1 tspground cumin
• 1 tspdried oregano
• 2bay leaves
• 1 tspsalt
• 0.5 tspblack pepper

Instructions

1. 1

   Cook beans

   Drain soaked beans. Cover with fresh water and simmer 45–60 minutes until tender but not falling apart. Reserve ALL the bean cooking liquid.

2. 2

   Make sofrito

   Heat olive oil in a large pot. Fry onion and green pepper until soft, 8 minutes. Add garlic, cumin and oregano. Cook 2 minutes until fragrant.

3. 3

   Add beans and liquid

   Add cooked beans to the sofrito. Measure the reserved bean cooking liquid and add enough water to total 700ml of liquid. Add to the pot with bay leaves, salt and pepper.

4. 4

   Add rice

   Bring to a boil. Add rinsed rice, stir once. Reduce heat to very low, cover tightly.

5. 5

   Cook and rest

   Cook on very low heat for 18–20 minutes until rice is cooked and liquid is absorbed. Rest covered 10 minutes. Fluff gently with a fork and serve.

Variations

• •

  Add a small piece of salt pork or smoked ham hock to the beans while they cook for extra depth.

• •

  Use red kidney beans instead of black beans — that version is called 'congri oriental' from eastern Cuba.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 4 days. Add a splash of water and reheat covered.

Frequently Asked Questions