CONGRI RECIPE RECIPES

Steps:

• Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
• Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
• Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
• Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
• Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Steps:

• Place a colander over a bowl and drain black beans. Reserve beans and ½ cup of the bean liquid.
• In a medium saucepan, heat the oil over medium-high. Add the onion, bell pepper, and garlic and cook, stirring frequently, until vegetables are softened, about 4 minutes. 
• Add the rice and cook, stirring, until lightly toasted, about 1 minute. Add the broth, beans and reserved liquid, oregano, cumin, paprika, bay leaf, and salt. 
• Bring rice mixture to a boil over medium-high. Cover and reduce heat to low. Simmer until rice is tender and water is absorbed, about 18 minutes. Fluff with a fork, discard bay leaf, and serve.