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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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.
This was the most insipid bowl of rice & beans either of us has ever had. Comparing to other recipes- replace bacon w ham hock, up garlic, wine with cider vinegar (wine? Huh?) make some sofrito, & it might be good. Thankfully we had some ripe plantains to go with it so it could be salvaged.
I saw this recipe in Fine Cooking and I had to purchase the magazine because it looked tasty. It didn't disappoint. This recipe for Congri is a good one, especially when my two year old gobbles it up! I substituted jasmine rice as that's what I had already. Simple and easy to follow, and absolutely delicious.
So tasty, didn't need so much as a grain of salt added. Super easy and delicious. Made it with the pork mojo and they were loved by all. Halved the recipe for a party of 5 and still had delicious leftovers. Made it ahead and heated in the microwave perfectly. Will make again and again!
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