Red Beans Congri

Name: Red Beans Congri
Prep time: 30M
Total time: 160M
Yield: 8 Servings
Cuisine: Caribbean
Ingredients: 1½ cups Small Red Beans; 6 slices bacon, chopped; 1 white onion, diced; 2 stalks celery, diced; 1 green bell pepper, diced; 1 tbsp. GOYA® Minced Garlic; 1 tbsp. GOYA® Ground Cumin; 1 tsp. GOYA® Oregano Leaf; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1½ cups CANILLA® Parboiled Extra Long Grain Rice; 2 tbsp. fresh cilantro, finely chopped; 1 box Platanos Maduros – Ripe Plantains; 2 avocados, halved, pitted, peeled and sliced; Lime wedges, for serving

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Prepare this version of Congrí made with GOYA® <a title="Small Red Beans Dry" href="https://goya.com/en/products/small-red-beans-dry" data-udi="https://goya.com/en/products/small-red-beans-dry">Small Red Beans</a>. Inspired by classic Cuban rice, we cook the red beans with fluffy <a title="Canilla Extra Long Grain Rice" href="https://goya.com/en/products/canilla-extra-long-grain-rice" data-udi="https://goya.com/en/products/canilla-extra-long-grain-rice">CANILLA® Extra Long Grain Rice</a>, smoky bacon, fresh veggies and spices, making it the perfect combination for a delicious family dinner.

Total Time

160m

Prep Time:30m

Yields:8 Servings

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Ingredients

1½ cups

dry GOYA® Small Red Beans, rinsed

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slices bacon, chopped

white onion, diced

stalks celery, diced

green bell pepper, diced

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Ground Cumin

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1 tsp.

GOYA® Oregano Leaf

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1½ cups

GOYA® Canilla® Extra Long Grain Rice

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2 tbsp.

fresh cilantro, finely chopped

1 box

frozen GOYA® Platanos Maduros – Ripe Plantains, cooked according to package direct

avocados, halved, pitted, peeled and sliced

Lime wedges, for serving

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Directions

Kitchen View

Step 1

Place beans in large saucepan; pour in enough water to cover. Let stand overnight; drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat; cover and let stand for 5 minutes. Stir in cilantro.

Step 6

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.

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