Wednesday, December 2, 2015

A Spoonful of Sofrito: Congrí recipe

 A Spoonful of Sofrito:  A Pinch of advice that will add a lot of flavor to your life!

Sofrito Lovers,

Here's my personal recipe for a classic Cuban Congrí (Black beans and rice) that I created based on other recipes I've seen in cookbooks, blogs, and Youtube.  It's my quick and simple way to prepare an amazing Cuban side dish that goes well with all types of meat and salads.  It's moist, flavorful, and just plain delicious! Now go taste for yourself!  ¡Buen provecho!

Congri (or Moros y Cristianos)

2 Cups of rice
2 cans of Black beans with liquid
1-½ cups of water
½ green bell pepper
½ medium onion
2 tbsp of canola oil
1tbsp of sofrito
1 tsp of cumin
1 tsp oregano
½ tsp of pepper
2 garlic cloves (either minced or mashed in a pilon)
1 bay leaf
¼ of cooking wine
1 tsp of Salt

Heat (medium high) the canola oil, then add the peppers,
onions, sofrito, and garlic, and cook until translucent.

Add black beans and stir and then add the dry seasoning.
Cook until it boils.

Add rice to the boil.  Mix together and coat rice,
then add water, cooking wine, and salt.  Taste, to see if it needs
more salt. Cook until water is evaporated.

Once evaporated, stir the rice (bottom rice up), cover,

and reset the heat to medium low and cook for 20 minutes.

 After 20 minutes, uncover and mix rice (bottom up).

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