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
6
slices bacon, chopped
1
white onion, diced
2
stalks celery, diced
1
green bell pepper, diced
1 tbsp.
1 tbsp.
1 tsp.
2 tbsp.
fresh cilantro, finely chopped
1 box
2
avocados, halved, pitted, peeled and sliced
Lime wedges, for serving
Directions
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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Red Beans Congri
Prep Time 30m
Total time 160m
Yields: 8 Servings
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.
Ingredients
1½ cups
6
slices bacon, chopped
1
white onion, diced
2
stalks celery, diced
1
green bell pepper, diced
1 tbsp.
1 tbsp.
1 tsp.
2 tbsp.
fresh cilantro, finely chopped
1 box
2
avocados, halved, pitted, peeled and sliced
Lime wedges, for serving
Directions
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.
