Congri

Step by stepInstructions

1. If using dried beans, soak them overnight, then simmer with a bay leaf in 5 cups (1.2 L) of water until tender, about 1½ hours, and reserve the cooking liquid. If using canned, drain and rinse the beans, and top up the canned liquid with water to 3 cups (720 ml).
2. In a heavy pot, cook the bacon over medium heat until crisp, then add the oil, onion, bell pepper and garlic, and cook until soft, about 8 minutes.
3. Stir in the cumin, oregano and remaining bay leaf, then add the beans and 3 cups (720 ml) of their cooking liquid, and season with salt.
4. Bring to a boil, stir in the rice, and return to a boil.
5. Reduce the heat to low, cover tightly, and cook without lifting the lid for 20 to 25 minutes, until the rice is tender.
6. Uncover, fluff with a fork, and let the pot rest for 5 minutes off the heat.
7. Serve alongside ropa vieja, lechón asado or fried plantains.