Congri cubano
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Red beans |
| ½ | Green bell pepper | |
| 1 | medium | Onion; quartered |
| 1 | tablespoon | Olive oil |
| ½ | Green bell pepper; seeded and diced | |
| 1 | large | Onion; diced |
| 4 | cloves | Garlic; minced |
| ½ | cup | Tomato sauce |
| ½ | teaspoon | Fresh oregano |
| 2 | cups | Converted rice |
| 1 | Bay leaf | |
Directions
FORMATTED BY LISA CRAWFORD
FOR THE BEANS
FOR THE SOFRITO
TO FINISH THE DISH
Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1½ to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or, open 2 cans red beans, rinse and drain). To make the sofrito, heat olive oil in a large skillet with cover. Add pepper and onion and cook for about 3 minutes. Add the garlic, tomato sauce and oregano, stir and cook for another 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes.
Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat (11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3½ bread, .5meat, ½ fat
Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95