Chef Mika Leon's variation of Congri Cubano (aka Moros y Cristianos) is a one-pot marvel with rice, beans and bacon! It's as soothing as it is outstanding.

Get the recipe.

Congri Cubano.
Recipe courtesy of Mika Leon.
Level: Easy.
Overall: 1 hr 50 min.
Active: 35 minutes.
Yield: 4 to 6 portions.

This Cuban classic, also referred to as Moros y Cristianos, has been a household favorite for generations. It's essentially black beans and rice cooked together, however everything starts with a sofrito of garlic, onions, peppers and sázon (spices). Then we mix in black beans, white rice and bacon for a deep, mouthwatering flavor. Some areas of Cuba use red beans, however in my household it's black beans all the method for congri. It's hearty, tasty and pure convenience on a plate!

Active ingredients.

10 ounces dried black beans.
4 bay leaves.
4 tablespoons olive oil.
6 ounces bacon, chopped into 1/2-inch pieces.
1 little yellow onion, diced.
1 little green bell pepper, diced.
3 cloves garlic, minced.
Kosher salt.
1 teaspoon onion powder.
1 teaspoon garlic powder.
1 teaspoon dried oregano.
1 teaspoon ground cumin.
1 cup long-grain white rice.

Directions.

In a medium Dutch oven, integrate the black beans, 2 of the bay leaves and 6 cups of water. Give a boil over high heat. Minimize the heat to medium-low and simmer up until the beans are tender however not totally prepared (they will prepare more with the rice), about 1 hour. Strain the beans, reserving 1 1/4 cups of the cooking liquid (black bean broth) for later on usage. Dispose of the bay leaves.

In a big, heavy-bottomed pot, heat 2 tablespoons of the oil over medium heat. Include the sliced bacon and cook till crisp, about 8 minutes. Utilize a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

To the pot with the bacon fat, add the onion, bell pepper, garlic and 2 teaspoons of salt. Cook, stirring sometimes, till the veggies soften, 3 to 4 minutes. Include the onion powder, garlic powder, oregano and cumin. Cook till fragrant, 2 to 3 minutes.

Add the rice to the pot and stir over medium heat to toast the grains for 30 seconds. Stir the crispy bacon back into the pot, then add the remaining 2 bay leaves, cooked beans and 1 1/4 cups scheduled black bean broth. Season with salt to taste, ensuring the liquid is well-seasoned. Bring the mix to a boil, then lower the heat to low. Cover securely and let simmer until the rice is tender and the liquid is taken in, 18 to 20 minutes.

Once the rice is prepared, get rid of the pot from the heat. Discard the bay leaves and fluff the rice with a fork. Taste and change seasonings and salt if needed. Drizzle the remaining 2 tablespoons olive oil over the rice and serve.

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