Cuban Style Red Beans and Rice Congri Traditional

Transport your taste buds to the vibrant flavors of the Caribbean with this hearty Cuban Style Red Beans and Rice Congri, a traditional dish brimming with bold spices and rustic charm. Featuring tender red beans simmered to perfection, fluffy white rice, and savory bites of crisp pork belly or bacon, this one-pot wonder is infused with aromatic cumin, oregano, and garlic for a deeply satisfying flavor profile. The green bell peppers and onions bring a subtle sweetness, while a splash of white vinegar adds a touch of tangy brightness to balance the dish. Perfect as a standalone meal or a comforting side for roasted meats, this recipe is a celebration of Cuban cuisine's rich and comforting simplicity. Garnish with fresh cilantro for a vibrant finish and serve warm for an unforgettable taste of the tropics.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 cup dried red beans
• 4 cups water
• 1.5 cups white rice
• 4 ounces pork belly or bacon
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 2 teaspoons white vinegar
• 2 tablespoons cilantro leaves, for garnish (optional)

Directions

Step 1

Rinse the dried red beans under cold water and discard any debris. Place them in a medium saucepan with 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for 45–60 minutes, or until tender but not mushy. Drain the beans, reserving 2 cups of cooking liquid, and set aside.

Step 2

While the beans are cooking, rinse the white rice thoroughly in cold water until the water runs clear. Drain and set aside.

Step 3

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the pork belly or bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the pork pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 4

Add the chopped onion, green bell pepper, and garlic to the pot. Sauté for 4–5 minutes, or until softened and fragrant.

Step 5

Stir in the ground cumin, dried oregano, and bay leaf, cooking for 1 minute to bloom the spices.

Step 6

Add the drained beans, reserved 2 cups of cooking liquid, and rinsed rice to the pot. Season with salt and black pepper, stirring gently to combine.

Step 7

Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice is cooked and the liquid is fully absorbed.

Step 8

Remove the pot from heat and let it rest, covered, for 5 minutes. Stir in the white vinegar and return the cooked pork pieces to the pot, fluffing the rice gently with a fork.

Step 9

Serve warm, garnished with fresh cilantro leaves if desired. Enjoy!

Nutrition Facts

Serving size	(1810.0g)

Amount per serving	% Daily Value*
Calories	1924.9

Total Fat 91.3g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 81.6mg	0%
Sodium 4859.1mg	0%
Total Carbohydrate 212.6g	0%
Dietary Fiber 36.7g	0%
Total Sugars 12.0g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 354.0mg	0%
Iron 14.5mg	0%
Potassium 3453.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 13.6%

Carbs: 43.9%