Red Beans Congri

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Prep time

30m

Total time

2h 40m

Yields

8

Servings

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La Cocina Goya

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.

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  • Ingredients
  • Directions

Ingredients

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cups

dry GOYA® Small Red Beans, rinsed

6

slices bacon, chopped

1

white onion, diced

2

stalks celery, diced

1

green bell pepper, diced

2 tbsp.

fresh cilantro, finely chopped

1 box

frozen GOYA® Ripe Plantains, cooked according to package directions

2

avocados, halved, pitted, peeled and sliced

Lime wedges, for serving

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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