Congri Oriente | Cuban rice & beans #recetacubana #congri #cocinacubana #recetacubana
In this video I show you how to make Congri Oriente which is a traditional Cuban dish made with red beans & rice in Oriente Cuba. Congri is made with black beans more frequently. Both ways are delicious. Subscribe to Lelita's kitchen for more easy Cuban recipes. I also have a Facebook group called Lelita's Cuban kitchen & an Instagram page.
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Recipe:
1 cup of fresh red beans
2 cup rice
1 onion
1 green pepper
3 garlic
1 bay leaf
3 Aji Cachuchas
3 Tbsp homemade Sofrito
1 tsp vinegar
1 piece of ham
1 Tbsp Garlic powder
1 Tbsp Sazon complete
1 tsp Comino
1 tsp Oregano
Salt and pepper
1. Add beans to a pressure cooker 1 bay leaf. You can use bacon, Ham, hammocks or 2 pieces of neck bones to flavor the beans. Cook for 40 min in pressure cooker or 1 &1/2 hrs stovetop.
2. When tender drain beans put beans in a bowl & save the broth. Set aside.
CONGRI INGREDIENTS:
1. In the another pot cook your Sofrito: add 3 tbsp of oil to sauté 1 /2 onion diced 1 green pepper & 3- 4 cloves of garlic. Add 1 tsp oregano, 1 tsp cumin & oregano, 1 bayleaf, 1 tbsp Sazon completa, salt & pepper to taste. Add bacon or ham for flavor. Add rice, stir fry for 3 minutes to coat rice.
2. Add beans & 2-3 cups beans stock, 1 tsp vinegar, 1 tsp sugar
3. bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam. If rice is still hard add 1/4 c of bean broth
1. Add beans to a pressure cooker 1 bay leaf. You can use bacon, Ham, hammocks or 2 pieces of neck bones to flavor the beans. Cook for 40 min in pressure cooker or 1 &1/2 hrs stovetop.
2. When tender drain beans put beans in a bowl & save the broth. Set aside.
Receta :
1 taza de colorados
2 taza arroz
1 cebolla
1 pimiento verde
3 dientes de ajo
1 hoja de Laurel
3 Aji Cachuchas
3 Cda Sofrito casero
1 crta vinagre
1 pedazo de jamón
1 Cda Ajo en polvo
1 Cda Sazon completa
1 cdta Comino
1 cdta Oregano
Sal y pimienta
1. Añadir frijoles a una olla a presión 1 hoja de bahía. Puede usar tocino, jamón, hamacas o dos trozos de huesos de cuello para saborear los frijoles. Cocine durante 40 minutos en cocina a presión o 1 &1/2 hrs de estufa.
2. Cuando los frijoles tiernos ponen frijoles en un tazón y guardar el caldo. Hazte a un lado.
INGREDIENTES DE CONGRI:
1. En el otro cocinero de su Sofrito: añadir 3 tbsp de aceite a salteé 1/2 cebolla dicted 1 pimienta verde y 3-4 clavos de ajo. Añadir 1 tsp orégano, 1 tsp comin & orégano, 1 bayleaf, 1 tbsp Sazon completa, sal y pimienta al gusto. Añadir tocino o jamón para sabor. Añadir arroz, agitar durante 3 minutos para abrir arroz.
2. Añadir frijoles y 2-3 tazas de frijoles, 1 vinagre tsp, 1 tsp de azúcar
3. Traiga a hervir y cocine a calor lento durante unos 25 minutos o hasta que el arroz casi absorba el líquido. Baja la llama, cubre la olla con papel o una tapa para sellar en el vapor. Si el arroz sigue siendo duro añadir 1/4 c de caldo de frijol
1. Añadir frijoles a una olla a presión 1 hoja de bahía. Puede usar tocino, jamón, hamacas o dos trozos de huesos de cuello para saborear los frijoles. Cocine durante 40 minutos en cocina a presión o 1 &1/2 hrs de estufa.
2. Cuando los frijoles tiernos ponen frijoles en un tazón y guardar el caldo. Hazte a un lado.
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#Tradicionalrecetacubana #arrozcongri #riceandbeans
Recipe for Cuban Congris or Moro (Black Beans & Rice) in the OVEN! WTF???
???????????????????? ???? ???????????????????????????????????????? (or simply Moros, Moro, congri, or Arroz Moro) is a Cuban dish served virtually everywhere #Cuban food is available. Here is my #recipe for making ???????????????????? ???????????????????? ???????????????????? ????????????????????????????, Moros Y Cristianos, and any other one-pot rice meal in the OVEN! If you are not familiar with Cuban style Arroz Congris or Moros Y Cristianos, it is basically nothing more than Cuban black beans and rice cooked in one pot with added seasonings. Depending on what part of Cuba you or your family is from, you may have different names for this Cuban dish. That is because, in Cuban cuisine, there are two versions of this dish. One has black beans and the other has red beans.
From what I understand, people from the east side of the country, and when I say that, I mean east of Camaguey, into Oriente, and to the Sierra Maestra call the black bean version Arroz con Moro and those in Havana, and all the way to Miami, Arroz Congris. Either way, this is a variation of the dish's original name, Moros y Cristianos. As printing became popular in the early 1900s, the term Moros y Cristianos sounded a little racist for a racially integrated country like Cuba. The name implies that the white rice is the Christians, and the black beans are the Moors (Moros). Cubans, who are known for their slang, shortened it to Moros, a term just about everyone understands. However, know that ???????????????????? ???????????????????????????? and moro is the same thing. The term congris is more than likely something African slaves would have called it. The names are used interchangeably, whether you are from the east or the west parts of Cuba.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????????? ) - ???????????????????????????????????????????? ???????????????????? ????????????????????????
Ok, so with history out of the way, let's talk about cooking arroz congris! One of the first things that people will comment about, aside from the oven cooking method, is how to make this in smaller quantities! Trust me, I have tried, after accurately dividing the recipe in half, thirds, and quarters, for some reason, it just does come out tasting the same!
The second thing that I want to mention is that this is not my recipe and I’m not making any claims to it. This is just how I learned to cook arroz congris while working at restaurants in the South Florida, Miami area.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????? ???????????????????????????? ) ???????? ???????????? ????????????????!
As I said in the video, many people might be taken back because I am not only using canned beans, but I am also cooking this Cuban #Congris recipe in the oven. Nevertheless, if you want consistency and put in the oven and walk away type of Cuban food, this is the recipe you want to follow! I think that many people don't cook Moros, Moro, congri, or Arroz Moro for the simple reason that it is one of those hit or miss types of dishes.
This #CubanCongris recipe, as far as ingredients, is pretty loyal to the traditional recipe making this video more of a technical cooking procedure rather than a recipe. Please visit the Cuban #Redneck website for a list of ingredients –
The first thing you are going to need is an oven-safe saucepan or casserole dish with a lid. The lid part is vital! To this vessel, we'll add the rice along with the dry spices and stir thoroughly. Once that is combined, we'll add the oil and mix with a wooden spoon until every rice grain is cover with oil. The next step is to open the two cans of black beans, drain the liquid into a measuring cup, and add the beans to the rice. To the liquid we got from the beans, we will add either vegetable or chicken stock to account for three cups of liquid, then add that to the rice and bean, as well as the bay leaves. It is recommended that you add a layer of aluminum foil or parchment paper to achieve a better seal on your saucepan or casserole dish.
We can now place our dish at the center of a 375-degree oven for exactly 70 minutes. After the timer has expired, the first thing we need to check is that our rice is cooked! I have done this Cuban congris recipe hundreds of times, and if you stay true to the measurement, this recipe for Cuban congri has never failed me. Nevertheless, there are always variations with residential ovens and so on, so if by any chance your rice is a little firm, just cover it up and put it back in the oven for another 5 minutes. If the rice is cooked, remove the bay leaves, and use a fork to fold the rice and beans until you achieve a balanced mix.
So, whether you call it Moros y Cristianos or simply Moros, Moro, congri, or Arroz Moro, this hallmark Cuban dish will impress! Even though we used canned beans instead of beans made from scratch, and the oven rather than the traditional stovetop method, the taste profile, tenderness, and consistency of this Cuban #CongrisRecipe is undeniable.
#MorosYChristianos #GalloPinto #ArrozCongri #CubanFood #CubanDish #CongrisReceta #ArrozCongrisCubano