1/5 Photos of Cuban-Style Cristianos Y Moros (Congri)
1 hr 20 mins
1 hr 20 mins
Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.
My Private Note
Units: US | Metric
- 709.77 ml cooked white rice
- 453.59 g dried black beans
- 1 small onion, cut in half
- 4 garlic cloves, peeled and cut in half
- 2 bay leaves
- 1 green bell pepper
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 2 slice bacon, cooked and crumbled
- 14.79 ml olive oil
- 1 small white onion, finely minced
- 2 garlic cloves, minced
- 1 green bell pepper, cored, seeded, and finely chopped
- 3 scallions, trimmed and finely sliced
- 1Soak the beans for at least 4 hours.
- 2In a large stock pot add the drained beans, the onion, 4 garlic cloves, bay leaves, 1/2 bell pepper, cumin and oregano. Bring to a boil and skim off foam.
- 3Reduce the heat, cover and gently simmer, stirring occasionally, for one hour or until beans are tender. Add water to keep the beans from drying out. Remove the onion, garlic, bay leaves, and bell pepper and discard.
- 4SOFRITO: Brown the bacon in a frying pan over medium heat. Drain the bacon. Pour off the fat from the pan except for 1 teaspoon.
- 5Add olive oil and remaining sofrito ingredients, cooking over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans, along with the SEASONINGS. Continue simmmering until beans are very soft, about 20 minutes. Adjust seasonings to taste before serving. Serve with hot cooked white rice.
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Nutritional Facts for Cuban-Style Cristianos Y Moros (Congri)
Serving Size: 1 (181 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 437.5
- Calories from Fat 44
- Total Fat 4.8 g
- Saturated Fat 1.0 g
- Cholesterol 1.8 mg
- Sodium 30.1 mg
- Total Carbohydrate 78.8 g
- Dietary Fiber 12.8 g
- Sugars 3.4 g
- Protein 19.7 g