Cuban Congri - Revised
4 cans Cuban style black beans
2 cups long grain rice
4 cups water
2 yellow onions
1 medium bell pepper
3 teaspoons garlic powder or fresh garlic cloves
1/2 teaspoons cumin
1/2 teaspoon oregano
2 Tablespoons olive oil
1 bay leaf
salt to taste
This is my Mother's Recipe.
Dice Onions and bell pepper. Heat Olive Oil in skillet, add diced onions and bell pepper and sautee for approximately 5 minutes on medium heat. Add the garlic, cummin and oregano and sautee for 2 to 3 more minutes.
Pour the water in a medium size pot and bring to boil, add the rice, beans with the bean juice, sauteed onions and bell pepper, and bay leaf. Salt to taste.
Bring to low heat, cover and cook for 20 minutes until the rice is tender. Serve as a side dish with Eggplant casserole or as a main dish with a salad. Buen apetito!!
SO HOW'D IT GO?
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