Ingredients for Cuban Style Cristianos Y Moros Congri
- Cooked White Rice
- Dried Black Beans
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 bay leaves
- Green Bell Pepper
- Ground Cumin
- Dried Oregano
- 4 slices bacon
- 1 tablespoon olive oil
- White Onion
- Scallions
- Dry White Wine
- Red Wine Vinegar
- Sugar
- Salt
- Fresh Ground Black Pepper
- Lime Wedge
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How to Make Cuban Style Cristianos Y Moros Congri
- Soak 1 cup of black beans in water for at least 4 hours, or preferably overnight.
- In a large stock pot, combine the drained beans, 1 medium chopped onion, 4 cloves minced garlic, 2 bay leaves, 1/2 cup chopped green bell pepper, 1 teaspoon ground cumin, and 1 teaspoon dried oregano. Add 4 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beans are tender, stirring occasionally and adding more water if needed to prevent sticking.
- Remove the onion, garlic, bay leaves, and bell pepper. Discard.
- While beans simmer, prepare the sofrito: Cook 4 slices of bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon grease.
- Add 1 tablespoon olive oil to the bacon grease in the skillet. Add 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/2 cup finely chopped green bell pepper, and 1/2 teaspoon of each ground cumin and aji dulce (or substitute with a pinch of cayenne pepper). Cook for about 3 minutes, or until softened and lightly browned.
- Stir the sofrito into the cooked beans along with the crumbled bacon.
- Continue simmering for 20 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot with 2 cups of cooked white rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
5g
Carbs
26g
