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Congri is a Cuban rice & bean dish that is a staple in Cuban cooking. Although I am half Mexican, I grew up eating a lot more Cuban food because of my late grandfather, Pipo.
I am not Cuban myself, but I am very familiar with the food and culture! Congri is a dish that I grew up eating a lot. Pipo did all the cooking in our family and he was an AMAZING cook.
The recipe I am sharing today is Pipo’s recipe. Pipo taught my dad how to make it and my dad taught me! Which is truly amazing because my dad does not cook very often. He only knows how to make two Cuban rice dishes and maybe a pack of ramen.
Congri or Moros y Cristianos?
My family has called this dish congri my entire life. I didn’t even know there was another name for it until I first posted this recipe to my TikTok a couple years ago. Many people commented that this isn’t congri, while others said it was, and some in between explained that it just depends where in Cuba you are from.
I think the later is the correct answer. It depends where you are from! To some, this is Moros y Cristianos (using black beans) and congri uses pinto or red beans. Pipo made it both ways and called them both congri.
Ingredients:
- Long grain rice – My family always uses Mahatma® Rice Jasmine White Rice for its fluffy texture & aroma.
- Black beans- Pipo always used dry beans, but you can use canned beans as well. The biggest difference is that the canned beans will not achieve a dark color for the rice, so if you want the rice to be dark you will need to use dry beans. Pipo also used pinto or red beans sometimes.
- Aromatics- I’ve noticed that a lot of recipes call for sofrito, which is sautéed onions, garlic, peppers, and seasoning. Pipo only used onions and garlic, but you can add green bell peppers if you want. A couple bay leaves are also used when boiling the beans.
- Bacon- a lot of the flavor in this dish will come from the bacon! Save the bacon oil to saute the onions and garlic.
- Seasoning- all you really need is salt. I never saw Pipo use any other seasoning but some people add a little cumin and Mexican oregano.
About Pipo
Pipo was from Santiago de Cuba and swam to Florida on an innertube some time in the late 50’s. When he fled from Cuba he did not come alone, and he told us that a couple of his friends were tragically attacked by sharks on the way here. Pipo’s story is incredible and I am so proud to be his grand daughter!
Pipo met my Abuela in Nebraska where they got married and moved to San Diego shortly after. He raised my dad and my Tio as his own children, then had two more with my Abuela.
I have so many fond memories of Pipo from my childhood- he was extremely involved in our lives and took us with him EVERYWHERE. He taught me how to swim, how to drive stick shift, and he is the only reason I can understand Cuban Spanish (they talk so fast, loud, and with a different accent). One of my deepest regrets is not learning how to cook directly from him, but luckily I can still carry on & pass down his recipes through my dad.
Te extrano mucho, Pipo.
Ramiro Castillo 1/16/?- 7/3/17
This recipe is kindly sponsored by Mahatma® Rice. I carry their products in my kitchen at all times, especially their jasmine rice!
Recommended
Congri (Cuban Black Beans & Rice)
Ingredients
- 1 cup Mahatma® Rice Jasmine White Rice
- 5 oz dry black beans, or 15 oz canned black beans
- 1 onion
- 2 garlic cloves
- 3 thick bacon strips
- 2 bay leaves
- salt to taste
Optional ingredients
- 1/2 tsp cumin
- 1/2 tsp Mexican oregano
- 1 green bell pepper
Instructions
- Soak the dry black beans in water over night. You may also use pinto beans.
- The next day, drain the water and give the beans a quick rinse. Add them to a pot with fresh water (about 5 cups) and bring it to a boil. Add the bay leaves and reduce to a gentle boil for about 1 hour uncovered. Add water as needed.
- Dice the onion and mince the garlic.
- When the beans have been boiling for about 45 minutes, start frying the bacon.
- Remove the bacon and set it aside. Keep bacon oil in the pot.
- Saute the onions for 1-2 minutes. If you are using green bell pepper, add them at this time as well.
- Add the garlic & Mahatma® Rice Jasmine White Rice. Saute for another 1-2 minutes, making sure each grain of rice is coated in the bacon fat and turns golden & slightly puffy.
- The black beans are ready when the water is dark and thick like this and you're able to easily squish the beans between your fingers.
- Add the beans, bean water, & salt to the rice. I used about 1 tsp of salt. Add enough water to cover the rice by about an inch. You can add more water if needed. Note: if using cumin and Mexican oregano, add them now. If using canned black beans, add the entire can directly into the rice and an additional 1-2 cups of water.
- Cook over medium heat uncovered until enough water is absorbed/evaporates and there is a thin layer of water on top. Reduce the heat to low and cover for 20 minutes.
- Turn off the heat then fold in the bacon pieces while fluffing the rice and releasing some steam.
- Best served with any Cuban meat dish and tostones (fried plantains).
Nutrition information is automatically calculated, so should only be used as an approximation.
amazing!
Can I make this the day before serving, and reheat it? Or is it better freshly prepared? Thanks!
Not sure how your grandfather is cuban but you are not..
this isn’t congri.
Hi Michelle, this can happen when your grandparent isn’t related to you by blood… in this case Pipo is my dad’s stepfather. Hope this helps!
The grand-father was born in Cuba but she was born in another country. What is si difficult to understand?
From my extensive familiarity with my in-laws and family friends growing up in South and Central Florida, your Pipo wasn’t wrong calling this Congri specifically cooking the rice with the beans, coloring the rice, meanwhile Moros Con Christianos is when you take a mound of white rice and pour black bean stew/sauce over it to represent a battle of Moors and Christians. We usually pair it with plantains and Pernil.
I will definitely try your recipe. I Love Cuban food! I lived in Miami and met a lot of Cubans.Thanks for sharing this recipe.
This dish was made for my brother and I by a man we did some artwork for. He invited us to his home and made this amazing dish for us. I was writing down the recipe as he was going along with his masterpiece. This was a very long time ago and I lost the recipe. I’ve been wanting to make this dish since the first time I ever tried it. Now I can, and I can’t wait.
Is the congri the rice when fried need to leave while or brown fried
You don’t really fry the rice. You just saute it over medium high heat turning it frequently until it’s very light golden color.
I’ll be making this today for a warm cozy lunch for my family. I don’t normally read blog posts with recipes, but I did read this, and it was very touching to reach about how your Pipo swam to Florida from Cuba and went on to live a full life with a loving family. I will think of your Pipo every time we have it!
Hi Ashley! Thank you so much for your kind comment. It makes me so happy and proud to know that Pipo’s memory will continue to live on through his food! I hope you and your family enjoy his recipe <3
we did enjoy it, and I am making it again to enjoy on a cozy snowy day. It was so easy and full of flavor. it was gone in one day! Thank you!
I was born in Cuba but never really learned to cook the food. My grandmother was really hard to learn from because she had no recipe. It was always some of this, some of that, a little bit of this. I was so happy when I found this recipe. It tasted just like my grandmother’s, specially the trick with the bacon. Thank you for this.
What a wonderful story and a great tribute to your gf! I am not Cuban but there is a restaurant near me that serves this and I love it! I wanted to make it tonight and this was the recipe I happened upon. It sounds perfect! Thank you for sharing, Pipo smiles down upon you!
I usually don’t like reading the recipe stories and don’t like scrolling through all the text to get to the recipe, but your story of your grandfather touched me. I’ll try this rice sometimes
I made this! It came out pretty good! Just slightly dry because the rice soaked up all the liquid.
Can this be done in a rice cooker? Will there be any changes I need to make during the cooking process?
Hola Stella, que alegría me ha dado ver tu receta y leer sobre tu abuelo Pipo😁. Me ha hecho recordar a mi abuelo , también cubano pero siempre se quedó en su amado país. Mi madre también le llamaba congrí y lo hacía así como tú. Nací en Cuba y gracias a mi madre cocino comida cubana y de otros países. A tu abuelo llévalo siempre vivo en tu corazón y en tus recuerdos. Igual llevo yo a mis padres y abuelos vivos en la memoria. Un abrazo grande desde Alemania 🤗
Holaaaa me encanta 🤩 todas sus recetas Me encantaría recibirlas todo el tiempo Graciassss por compartirlas 🤩
One of my go to dishes, so simple to follow and a hit every time !
This is an excellent recipe. My friend’s mom, who is Cuban, made this congri many times for a side at dinner. I’ve always loved it, now I can make it for my family. The addition of cumin and Mexican oregano is wonderful, I did use a litte less than you recipe called for, a huge hit! thank you!
I just made this it’s delicious and came together quickly ,less than 40 minutes total with canned black beans
I have made this recipe (without the bacon) several times, and it is spectacular. Hard to believe something so simple is so delicious.
instead of the bacon you should use salted pork like my mother from Havana Cuba would put in her beans also she’ll make that dish with octopus
The name Moros y Cristianos was given to this dish because of the mixture of the morish culture (black beans) from southern Spain, and the Christian culture (white rice) from northern Spain. That was the Reconquista war in Spain while the two cultures were melting. After all, the Moors were in Spain for 700 years. According to Fernando Ortiz, famous Cuban historian, “Congrí is a name from Haiti where the black or red beans are known as congo and the rice is riz, from the French. Congrí comes from the voice of the Haitian creole which means “congos with rice”.
interesting fact.. thank you
Hi, My Abuela, is from Camaguey Cuba and my whole life It was also called Congri. In my home it is only ever made with black beans. I didn’t know they had another name until I went with some Cuban friends of mine to a few different restaurants, and I saw it on the menu. I don’t think it has anything to do with the beans used, I think it’s more of what part of Cuba and their slang. The only people I myself have ever heard debate this were from Havana Cuba. My abuela told me that arroz blanco and frijoles negro were Moros and Cristianos and Congri is when they are cooked together, and the rice is cooked absorbing color from the beans.
Made it last night. So good!!!
Chevere!