Arroz Congris

Ingredients

1 c. dry black beans
2 c. black bean stock
3 strips bacon (or, for vegetarian, 1/4 c. vegetable oil for vegan)
1 lg. onion, chopped
4 cloves garlic, finely chopped
2 sweet red or green bell peppers, cut into thin strips
2 c. long-grain white rice
1/2-1 tsp. salt
1 tsp. ground cumin
1/4 tsp. oregano
1 lg. bay leaf

Preparation

Soak the beans overnight in a pot of water and drain well (or fast-soak). Place on the stove with plenty of fresh water. Simmer for about 1 1/2 hours, until nice and tender but not mushy. Reserve 2 c. of the stock and then drain the beans. Sautee the bacon (or heat the oil) in a pot with the onion, garlic, and peppers until the onion is golden. Add rice, salt, cumin, oregano, and bay leaf, then bean stock and beans. Cover and place on medium heat until it comes to a boil. Stir to prevent from sticking to the bottom of the pot, reduce heat to low and cook until the rice looks completely dry. Should take 10-15min. Stir and serve.

Penzey’s Spices

Advertisements

One thought on “Arroz Congris

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s