Congri is a classic Cuban dish of rice and beans that appears at many family tables. Although I am half Mexican, Cuban food was a constant in my childhood because my grandfather, Pipo, did most of the cooking. His congri — sometimes called moros y cristianos in other parts of Cuba — is the version I grew up with and the one I am sharing here.
I’m not Cuban by birth, but I grew up learning the flavors and traditions from Pipo. He was the family cook and an incredible one at that. The recipe below is his, passed down to my dad and then to me. My dad doesn’t cook often, but these Cuban rice dishes are ones he knows by heart.
Congri or Moros y Cristianos?
The name depends on where you are from. Many Cubans call rice with black beans “moros y cristianos,” while in other regions congri may refer to rice made with pinto or red beans. In our home, Pipo called both versions congri. The main idea is the same: rice cooked with flavorful beans and their cooking liquid, yielding a deeply seasoned, slightly colored rice that is full of character.
Ingredients
- Long grain jasmine rice — our family prefers jasmine rice for its aroma and light, fluffy texture.
- Black beans — Pipo usually used dry beans after soaking them overnight, but canned black beans work if you’re short on time. Note: dry beans produce a darker, richer cooking liquid that colors the rice.
- Aromatics — onion and garlic are essential. You can add green bell pepper if you like. Bay leaves are simmered with the beans while they cook.
- Bacon — thick bacon strips add a lot of depth. Use the bacon fat to sauté the rice and aromatics.
- Seasoning — salt is the base seasoning. Some cooks add a pinch of cumin or Mexican oregano as an optional accent.
About Pipo
Pipo was from Santiago de Cuba and spent much of his life sharing Cuban culture and food with our family. He met my Abuela in the U.S., raised my dad and my tío, and later had two children with her. He was deeply involved in our lives, teaching me to swim, driving stick shift, and helping me understand Cuban Spanish. I regret not learning to cook directly from him, but I’m grateful I can pass his recipes on through my dad.
Te extraño mucho, Pipo.
Ramiro Castillo 1/16/? – 7/3/17
This congri recipe has been a household favorite for years. Below you’ll find a straightforward method that honors Pipo’s way of cooking: simple ingredients, careful technique, and big, comforting flavor. The recipe is flexible — use what you have on hand, and adjust seasonings to your taste.
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Congri (Cuban Black Beans & Rice)
Author: Stella Navarro-Kim
Total Time: 1 hr 20 mins
Servings: 4 people
Ingredients
- 1 cup jasmine long grain rice
- 5 oz dry black beans (or one 15 oz can black beans)
- 1 onion, diced
- 2 garlic cloves, minced
- 3 thick bacon strips
- 2 bay leaves
- Salt, to taste
Optional
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
- 1 green bell pepper, diced
Instructions
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Soak the beans: If using dry black beans, soak them overnight in plenty of water. The next day, drain and rinse the beans.
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Simmer the beans: Add the drained beans to a pot with about 5 cups of fresh water and the bay leaves. Bring to a boil, then lower to a gentle simmer uncovered. Cook for about an hour, adding water as needed, until the beans are tender and the cooking liquid is thick and dark.
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Prepare aromatics: Dice the onion and mince the garlic (and bell pepper, if using).
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Cook the bacon: When the beans have been simmering for about 45 minutes, fry the bacon until crisp. Remove and set aside, leaving the bacon fat in the pan.
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Sauté aromatics: In the bacon fat, sauté the onion (and bell pepper) for 1–2 minutes, then add garlic and the rice. Continue to sauté for another 1–2 minutes, stirring so each grain of rice is coated and slightly toasted.
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Combine beans and rice: When the beans are fully cooked and their liquid is dark and rich, add the beans, their cooking liquid, and salt to the rice. Use enough liquid to cover the rice by about an inch; add more water if necessary. If using canned beans, add the entire can plus 1–2 cups of water.
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Cook the rice: Bring to a medium simmer uncovered until most of the liquid has evaporated and a thin layer remains. Reduce heat to low, cover, and cook 20 minutes until the rice is tender and has absorbed the flavors.
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Finish and serve: Remove from heat, fold in the crumbled bacon while fluffing the rice to release steam. Taste and adjust salt. Serve hot alongside roasted or braised meats, and tostones if you like.
This congri keeps well in the fridge for a few days and makes a comforting, flavorful side for many Cuban main dishes. It’s also an excellent base for adding shredded meats or fried eggs for a heartier meal.
Nutrition information is approximate and automatically calculated; use as a general guide.
Additional Info
Course: Main course or side dish
Cuisine: Cuban
Keyword: congri, Cuban rice, moros y cristianos