Red Beans Congri
Prepare this version of Congrí made with GOYA® Small Red Beans. Inspired by classic Cuban rice, we cook the red beans with fluffy CANILLA® Extra Long Grain Rice, 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
Ingredients
1½ cups
dry GOYA® Small Red Beans, rinsed
6
<p>slices bacon, chopped</p>
1
<p>white onion, diced</p>
2
<p>stalks celery, diced</p>
1
<p>green bell pepper, diced</p>
1 tbsp.
1 tbsp.
1 tsp.
2 tbsp.
<p>fresh cilantro, finely chopped</p>
1 box
frozen GOYA® Platanos Maduros – Ripe Plantains, cooked according to package direct
2
<p>avocados, halved, pitted, peeled and sliced</p>
<p>Lime wedges, for serving</p>
Directions
Step 1
<p>Place beans in large saucepan; pour in enough water to cover. Let stand overnight; drain.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Remove from heat; cover and let stand for 5 minutes. Stir in cilantro.</p>
Step 6
<p>Spoon <em>Congri</em> into bowls; top each serving with 3 plantain pieces, avocado slices and lime wedges.</p> <p>Note: Serve any leftover <em>Congri</em> with fried eggs for breakfast, or wrap in a large flour tortilla with salsa, guacamole and shredded cheese for a simple lunch sandwich.</p>
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Red Beans Congri
Prep Time: 30m
Total time: 160m
Yields: 8 Servings
<p>Prepare this version of <em>Congrí </em>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.</p>
Ingredients
1½ cups
dry GOYA® Small Red Beans, rinsed
6
<p>slices bacon, chopped</p>
1
<p>white onion, diced</p>
2
<p>stalks celery, diced</p>
1
<p>green bell pepper, diced</p>
1 tbsp.
1 tbsp.
1 tsp.
2 tbsp.
<p>fresh cilantro, finely chopped</p>
1 box
frozen GOYA® Platanos Maduros – Ripe Plantains, cooked according to package direct
2
<p>avocados, halved, pitted, peeled and sliced</p>
<p>Lime wedges, for serving</p>
Directions
Step 1
<p>Place beans in large saucepan; pour in enough water to cover. Let stand overnight; drain.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>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.</p>
Step 5
<p>Remove from heat; cover and let stand for 5 minutes. Stir in cilantro.</p>
Step 6
<p>Spoon <em>Congri</em> into bowls; top each serving with 3 plantain pieces, avocado slices and lime wedges.</p> <p>Note: Serve any leftover <em>Congri</em> with fried eggs for breakfast, or wrap in a large flour tortilla with salsa, guacamole and shredded cheese for a simple lunch sandwich.</p>
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