Congri
Contributed by Chef Eddy Fernández Monte (Cuba)

Ingredients

  • 304 grams of rice
  • 76 grams of red (kidney)  beans 
  • 460 ml of water
  • 24 grams of smoked bacon 
  • 30 ml of oil
  • 232 grams of salsa criolla
  • Laurel to taste
  • Oregano to taste
  • Cumin (ground) to taste

Wash and soak the beans with water and refrigerate for 12 hours. Cook with the same water from soaking. 

Sauté the bacon pieces in the oil, add the spices and salsa criolla, let cook for 2 to 3 minutes. Add this sauce to the beans when they soften.

Wash the rice and add the beans, stir, when it starts to boil, cover and let steam until the rice is fully cooked.

Garnishing

Add the chopped peppers to the julienne.

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