Скачать или смотреть Arroz Congri Cuban Black Beans & Rice

Arroz Congri (Cuban-style black beans and rice)

One of the many ways of cooking beans and rice throughout the Caribbean!
See the full recipe below but first make sure to subscribe – click the bell to be notified when we upload more recipes – and be sure to share.
You can find us at
www.rummanco.co.uk (uk deliveries only)
  / rummanco  
  / rummanco  
  / rummanco  

INGREDIENTS
250g dried black (turtle) beans, soaked overnight OR
2 X 400g cans of black (turtle) beans; drain with liquid reserved;
1-2 tablespoons of olive oil; 1 white onion; 1 red or green pepper; 3 garlic cloves; 3 bay leaves; 1/2 tablespoon each of ground cumin & oregano; 1 teaspoon of salt; 1 1/2 cups of long grain rice; 2 cups of vegetable stock or water; pinch of cayenne pepper; chopped coriander (cilantro) and lime to garnish.

Method:
If you want to use dried beans, you don't actually need to soak them first, but you can if you want to.
Unsoaked, they should take around 1 ½ hours to cook and soaked, they should take around 1 hour.
And if you're looking for a dark coloured rice, boiling the beans without soaking them first will give you just that.
Just reserve the liquid once they've cooked. Alternatively, use tinned beans and reserve the liquid if you want a darker coloured rice.
Next, chop your onion, garlic and pepper. Then heat your oil in a pan and gently fry the vegetables until soft but not browned. This mixture is often known as a sofrito.
While that's cooking, wash your rice.A quick way is to cover your rice in a jug with boiling water and stir to release the starch. Then rinse with fresh cold water several times until the water looks clearer. Then strain off the water.
Now add the rice, with the rest of the ingredients to the sofrito mix and mix thoroughly.
Now make the stock either from freshly boiled water or the reserved water from the cooked or drained bean
and add this rice mixture. You can add a stock cube or bouillion powder to this if you want to. It should just cover the rice.
Then cover and allow to cook for around 20-25 minutes. Then leave it to stand for around 10 minutes before serving.
This rice would traditionally be served in Cuba with some seasoned pork or mojo chicken, but if you want to keep it plant-based, try serving with some sliced avocado, fried plantain slices and perhaps some salad and hot sauce on top.
Enjoy!