Cuban Style Red Beans and Rice Congri Traditional
Transport your taste buds to the vibrant flavors of the Caribbean with this hearty Cuban Style Red Beans and Rice Congri, a traditional dish brimming with bold spices and rustic charm. Featuring tender red beans simmered to perfection, fluffy white rice, and savory bites of crisp pork belly or bacon, this one-pot wonder is infused with aromatic cumin, oregano, and garlic for a deeply satisfying flavor profile. The green bell peppers and onions bring a subtle sweetness, while a splash of white vinegar adds a touch of tangy brightness to balance the dish. Perfect as a standalone meal or a comforting side for roasted meats, this recipe is a celebration of Cuban cuisine's rich and comforting simplicity. Garnish with fresh cilantro for a vibrant finish and serve warm for an unforgettable taste of the tropics.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup dried red beans
- 4 cups water
- 1.5 cups white rice
- 4 ounces pork belly or bacon
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 teaspoons white vinegar
- 2 tablespoons cilantro leaves, for garnish (optional)
Instructions
Rinse the dried red beans under cold water and discard any debris. Place them in a medium saucepan with 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 45–60 minutes, or until tender but not mushy. Drain the beans, reserving 2 cups of cooking liquid, and set aside.
While the beans are cooking, rinse the white rice thoroughly in cold water until the water runs clear. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the pork belly or bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the pork pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, green bell pepper, and garlic to the pot. Sauté for 4–5 minutes, or until softened and fragrant.
Stir in the ground cumin, dried oregano, and bay leaf, cooking for 1 minute to bloom the spices.
Add the drained beans, reserved 2 cups of cooking liquid, and rinsed rice to the pot. Season with salt and black pepper, stirring gently to combine.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is cooked and the liquid is fully absorbed.
Remove the pot from heat and let it rest, covered, for 5 minutes. Stir in the white vinegar and return the cooked pork pieces to the pot, fluffing the rice gently with a fork.
Serve warm, garnished with fresh cilantro leaves if desired. Enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
