Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But in Havana, where they moved in the late 1940s, the black bean version is more popular and the one I prefer.
Make Ahead Tips
You can make the rice and beans two days ahead and refrigerate in a covered container; reheat it in a microwave to keep it moist. Wait until just before serving to stir in the cilantro and drizzle with olive oil.
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I made this along with the Lechon Asada and the Ensalada de Aquacate y Pina (both from the Fine Cooking) for a larger group and it was wonderful. That being said, I cut the recipe in half and still had enough to feed 10! I will definately make this collection of recipes again when I have a larger group coming for dinner.
Hi, just FYI, Congri uses red kidney beans. Otherewise, the black bean version is Arroz Moro.
Made this when I first saw it...was surprised it reminded me of NYC and a Cuban friend of mine made Congri w/her mom's recipe. Just made it again today and added diced chicken breasts in w/bacon. I know this is not traditional alas my inquisitive nature got the better of me. I did add a tad more garlic though.
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