Eastern Cuban Rice and Black Beans

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Congrí Oriental is the signature rice-and-beans dish from eastern Cuba, where dried black beans and rice simmer together in a savory sofrito seasoned with cumin, oregano, and smoked pork for deep, earthy flavor. Unlike the western-style Moros, the beans cook with the grains until each kernel turns a smoky purple-brown.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 17 gFat
• 6 gSaturated Fat
• 72 gCarbs
• 12 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the beans

• 1 cup dried black beans, picked over and rinsed
• 3 cups water
• 1 bay leaf
• 1 tsp salt

For the sofrito and rice

• 4 oz smoked pork shoulder or thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups long-grain white rice, rinsed
• 2 1/2 cups warm bean cooking liquid
• 1/2 tsp salt, plus more to taste
• 1/4 cup chopped fresh cilantro
• 1 tbsp lard or olive oil if needed

Directions

1. Soak the rinsed beans in plenty of cold water for 8 hours or overnight, then drain. Combine the soaked beans with 3 cups fresh water and the bay leaf in a heavy pot; bring to a boil, reduce the heat, and simmer uncovered for 30-40 minutes until the beans are tender but still holding their shape. Add the salt in the last 10 minutes. Reserve 2 1/2 cups of the cooking liquid and drain the beans.
2. In a wide heavy pot or caldero, render the diced pork over medium heat for about 6 minutes until the fat melts and the edges turn crisp. Add the onion and bell pepper and cook for 6-7 minutes until soft and translucent, stirring often.
3. Stir in the garlic, tomato paste, cumin, oregano, and black pepper and cook for 90 seconds until fragrant and brick-red. Add the cooked beans with about 1 cup of their liquid and mash roughly one-quarter of them against the side of the pot to thicken the sauce.
4. Stir in the rice, the remaining 1 1/2 cups of warm bean liquid, and 1/2 teaspoon salt. Bring to a lively boil, then reduce the heat to low, cover tightly, and cook undisturbed for 18 minutes until the rice is just tender and the liquid is absorbed.
5. Remove from the heat, keep covered, and let the pot rest off the burner for 10 minutes to steam. Uncover, scatter the cilantro over the top, and fluff gently with a fork to mix the caramelized bottom crust throughout. Taste and adjust salt before serving hot with pickled onion relish or roasted pork on the side.

Cook’s Notes

• Truly authentic Congrí Oriental uses a thin layer of crispy toasted rice on the bottom (called socarrat) – resist the urge to stir while the rice steams so it can form.
• For an even more traditional eastern flavor, stir in 1/2 cup diced calabaza squash alongside the bell pepper; it melts into the rice and adds subtle sweetness.
• If using canned beans instead of dried, drain and rinse them, then simmer briefly with the bay leaf before building the sofrito to deepen the flavor.
• Smoked ham hock or chicharrones (crisp pork rinds) can replace the bacon for a heartier, almost stew-like version popular in Santiago de Cuba.
• Serve with a spoonful of pickled onions, Scotch bonnet, and Cubanelle peppers (vegetales encurtidos) to cut through the rich, smoky base.

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