Congri Cubano Recipe

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Congri Cubano Recipe

 

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Congri Cubano

 

Ingredients


FORMATTED BY LISA CRAWFORD


FOR THE BEANS

1/2 lb red beans
1/2 green bell pepper
1 medium onion, quartered

FOR THE SOFRITO

1 tbsp olive oil
1/2 green bell pepper, seeded and diced
1 large onion, diced
4 cl garlic, minced
1/2 cup tomato sauce
1/2 tsp fresh oregano

TO FINISH THE DISH

2 cup converted rice
1 bay leaf



 

Preparation

Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water. Add the green pepper, onion and 6 cups of
fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1 1/2 to
2 hours. Drain the beans and reserve cooking liquid. This can be done
ahead. (Or, open 2 cans red beans, rinse and drain). To make the
sofrito, heat olive oil in a large skillet with cover. Add pepper
and onion and cook for about 3 minutes. Add the garlic, tomato sauce
and oregano, stir and cook for another 2 minutes. Add the rice to the
skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean
cooking liquid and add to the rice.( if using canned beans add water)
Continue to stir at high heat until it comes to a boil. Turn heat
down to simmer, add cooked beans, stir very gently, cover skillet and
cook for 20 minutes.

Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat
(11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5
bread, .5meat, .5 fat

Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95

 

 

Servings: 8

 

 

 

 


 

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