By Lindsey Young, Harvey County Now
An article by Eliana Rivero goes into great detail about some of the cultural dishes of Cuba, including a dish I decided to try for this week’s column, congri.
According to Rivero, “The name comes from the Creole French words congo and ris (beans and rice) to produce what today is widely consumed by Cubans in the diaspora (and in their Louisiana variation, Cajun red beans and rice).”
Except, after reading Rivero’s article, I discovered that there’s a lot of back and forth amongst Cubans about what actually constitutes congri. Some people, like her, claim it must be made with red beans, and others claim it can be made with black.
So, I’m putting it out there now that while what I made—a delicious black beans and rice dish—may not be considered congri by all Cubans, what I can promise is that it’s absolutely worth a try.
This comes from the website “Food52.” You can find the original post and a great personal story about the dish by Taryn Pire at https://food52.com/recipes/83081-congri-cuban-black-beans-and-rice. I doubled the seasonings in my version.
This was flavorful and super delicious. It makes a ton, too. I made a batch and a half and couldn’t even fit all of it into my large crockpot for a group meal we had.
It’s perfect as a side dish, especially with something that has some sauce with it—like enchiladas or chili con carne. You can also eat it alone, although I’d think it would be best with a little salsa added to the mix.
I may not have actually accomplished historically accurate congri, but I did manage to create a delicious dish with plenty of leftovers for us to enjoy for the rest of the week, so I’m not going to worry too much about labels.
Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.
1 pound dried black beans
2 bay leaves
2 large green bell peppers, diced
1 medium yellow union, diced
8 to 10 cloves garlic, minced
1/4 cup extra virgin olive oil
9 to 12 ounces chorizo
4 cups white rice
2 tablespoons cumin
2 tablespoons adobo seasoning
salt, to taste
The day before you cook your beans, rinse them well. Add them to a stock pot and add water until there’s about one inch covering them. Bring the pot to a boil, then remove them from heat, place a lid on the pot, and let them sit undisturbed until the next day.
When you’re ready to cook the beans, add more water to the pot—again, to about one inch covering them. Add the bay leaves and bring the pot to a boil. Turn the heat to a simmer and place the lid on the pot. (They’ll need to cook for 45 to 70 minutes.) Check the beans every 15 minutes or so to make sure there is still plenty of water in the pot. Add more, if necessary.
While the beans cook, heat the olive oil in another large stock pot over medium heat. Saute the peppers and onions until they are cooked through. Add the chorizo, chopping it up as it cooks. When the chorizo is nearly cooked through, add the garlic and uncooked rice. Stir well.
Add in the cumin and adobo, stir well, and then remove the mixture from the heat until the beans are cooked through. (To test the beans, fish one out, let it cool, and try it. You want it to be easy to bite without being complete mush.)
When the beans are done, remove them from the heat. Drain the beans, but reserve six cups of the bean broth (if there isn’t enough, add water until you get six cups). Discard the bay leaves. Add the bean broth and beans to the pot with the rice.
Bring the pot to a boil, put the burner on low, and place a lid on the pot. Let the mixture simmer for 20 minutes.
Stir the mixture well. If the mixture is soupy, let it cook a bit longer, with the lid off, to evaporate the liquid to your desired level. Generally, congri is a drier dish, with little to no liquid. Add salt to taste and serve.