Place beans in large saucepan; pour in enough water to cover. Let stand overnight; drain.
Return beans to saucepan; add enough fresh water to cover by 1 inch. Bring to boil; reduce heat to medium-low. Cover and cook for 1 to 1 1/2 hours or until tender; drain, reserving 1 1/2 cups cooking liquid.
Place bacon in Dutch oven or large saucepan set over medium-high heat; cook bacon for 5 to 7 minutes or until fat is rendered and edges of bacon are crispy. Reduce heat to medium; cook onion, celery, green pepper, garlic, cumin and oregano for 3 to 5 minutes or until vegetables are tender.
Stir in beans, reserved cooking liquid, 1 cup water and Adobo seasoning; bring to boil. Stir in rice; reduce heat to low. Cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed.
Remove from heat; cover and let stand for 5 minutes. Stir in cilantro.
Spoon Congri into bowls; top each serving with 3 plantain pieces, avocado slices and lime wedges.
Note: Serve any leftover Congri with fried eggs for breakfast, or wrap in a large flour tortilla with salsa, guacamole and shredded cheese for a simple lunch sandwich.