Congri

 For more recipes visit me on YouTube at Lelita’s Cuban kitchen 

Ingredients: 

• 2 cups of rice 

• 1 /2 bag red beans 

• 3 tsp vegetable oil

• 1-2 bay leaves

• olive oil

• 1 /2 medium bell pepper diced

• 1 /2 med red pepper (diced ) 

• 1 large onions 

• 3-4 garlic cloves

• 1 tsp oregano, dried

• 1/2 tsp cumin

• 1 tbsp Sazon completa (Badia) or Sazonador (Goya)

• 1 tsp salt 

• 1 tsp ground black pepper or to taste 

• ham, neck bones or Spanish chorizo sausage  

1. Add beans,1 bay leaf, 1 -2 hammocks or 2 pieces of neck bones. Cook for 1 & 1/2 hours or until soft in a  pot or 30 min in pressure cooker

2. When tender drain beans put beans in a bowl &  save the broth to add to rice. Set aside.

 CONGRI INGREDIENTS: 

1. Make the Sofrito: add 3 Tbsp of olive oil & sauté 1 small onion diced , 1 /2 red pepper & 1 /2 green pepper  & 4 cloves of garlic, 1 tsp oregano, 1/2 tsp cumin, 1 bayleaf, 1 Tbsp of Sazon completa, salt & pepper to taste. Add ham or chorizo sausage diced for flavor. Stir fry it for 2 minutes next add the rice, stir fry for 2 minutes to coat rice. 

2. Add  beans & 2-3 cups beans stock. 

3. Cook on high for 10 minutes and lower flame and cook on a medium flame  for about 15 minutes or until liquid is almost absorbed by the rice. Cover with a lid and put the flame to low.  If rice is still hard add 1/4 c of bean broth. Stir well. Cover with lid. After 10 minutes fluff the rice. Serve.