Cuban black beans and rice cooked together in one pot with sofrito and spices — the essential side dish of Cuban cuisine.
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.
Serves 6
Drain soaked beans. Cover with fresh water and simmer 45–60 minutes until tender but not falling apart. Reserve ALL the bean cooking liquid.
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.
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.
Bring to a boil. Add rinsed rice, stir once. Reduce heat to very low, cover tightly.
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.
Never discard the bean cooking liquid — the dark, starchy liquid is what gives congri its characteristic colour and flavour.
Do not lift the lid during the 18-minute rice cooking phase.
A small amount of lard or bacon fat in the sofrito makes congri significantly more flavourful.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Refrigerate for 4 days. Add a splash of water and reheat covered.
The name 'Moros y Cristianos' dates to the Moorish conquest of Spain — the dark black beans representing Moors, the white rice representing Christians. The dish arrived in Cuba with Spanish colonisers and became foundational to the creole cooking that defines Cuban cuisine. It is listed as one of Cuba's Intangible Cultural Heritage foods.
Yes, but drain and rinse them, then use water or stock instead of the cooking liquid. The colour will be paler and the flavour less complex — the dried bean cooking liquid is genuinely important to the dish.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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