Congri Recipe

Soak the Beans

In a large bowl, combine the dried black beans with 4 cups of water. Let them soak overnight or for at least 8 hours.

Cook the Beans

After soaking, drain the beans and rinse them. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent.

Add the Beans and Seasoning

Add the drained black beans to the pot along with 4 cups of fresh water, cumin powder, bay leaf, salt, and black pepper. Bring to a boil.

Simmer the Beans

Reduce the heat to low, cover the pot, and let the beans simmer for about 1 to 1.5 hours, or until they are tender. Stir occasionally and add more water if necessary.

Cook the Rice

In a separate pot, bring 4 cups of water to a boil. Add 2 cups of long-grain white rice and 1 teaspoon of salt. Stir briefly and then cover the pot.

Simmer the Rice

Reduce the heat to low and let the rice simmer for about 15-20 minutes, or until the water is absorbed and the rice is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.

Mix the Rice and Beans

Once the beans are cooked, remove the bay leaf, and combine the beans (with some of their cooking liquid) with the cooked rice in a large serving bowl. Gently mix to combine.

Garnish and Serve

Top the Congri with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish. Enjoy!