“Congri” also called “Moros” is another version of black beans and rice. The only difference is that they are cooked together. Cooked separately they are called “Arroz con Frijoles” and together, you guessed it, “Congri”. I tend to like this version because it is dryer. Black beans over rice can be kind on the wet side, but Congri or Moros are nice and dry.
You will have to make your fresh beans first and here is the link to the recipe for Black Beans. Try not to use canned beans for this. You will need the liquid the beans are cooked it.
Dry Black Bean recipe in the pressure cooker.
- 1 pound black beans (uncooked)
- 6 cups water
- 2 cups long-grain rice
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp ground oregano
- 2 bay leaf
- 4 cups black water (reserved from cooking the beans)
- salt & pepper to taste
- Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.
- Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.
- Place rice in a colander and rinse throughly under cold water. Set aside to drain.
- In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.
- Remove discard bayleaf, fluff with a fork and serve hot.
- salt & pepper to taste.