Congri (Cuban Black Beans and Rice)

Congri aka Moros y Cristianos is a classic Cuban rice dish that can be served as an entree or side dish. Long grain rice simmered with black beans, spices, and cooked until perfectly fluffy.

We love Cuban recipes and cook them often, some of our favorites include Cuban chicken noodle soup, Cuban pernil, and this delicious homemade congri.

Why This Congri Recipe Works

My Cuban grandmother has been making this recipe for years so it works! It’s made entirely from scratch using dried beans although you can make congri with canned beans.

The instant pot will help cook the dried beans in under 50 minutes. If you don’t own an instant pot or pressure cooker feel free to soak the beans overnight.

This dish will make about 6-8 generous portions. It’s great for a large crowd and makes fantastic leftovers.

What’s great about this recipe is that it’s vegetarian and can be served with a simple salad and tostones. You can also serve this with pernil or Cuban carne con papa.

Recipe Ingredient Notes

• Long Grain Rice – I highly recommend using any kind of long-grain rice or parboiled rice. Brown rice works too.
• Dried Black Beans – If you plan on using canned beans, that’s fine but dried beans taste so much better! If using canned beans make sure you add 7 cups of water to the beans before adding the rice.
• Sofrito – a mixture of onions, peppers, cilantro, and garlic blended until smooth. This can be found in the Hispanic section of your local grocery store.
• Vino Seco – dry cooking wine that can also be found in the Hispanic section of your local supermarket. You can simply omit it if you don’t enjoy cooking with wine. Also, feel free to replace vino seco with white wine.

How To Make Cuban Congri Step-by-Step

Begin by checking the beans for any stones. You can do this by hand or place the beans in water and the rocks will sink to the bottom of the bowl.

Step 1

Once you’ve checked the beans for any stones, rinse them and then place them in the instant pot. Cover the beans with 7 cups of water. Add 1/2 green bell pepper, close the lid, and press the “pressure cook” function. Seal the valve and cook for 45 minutes.

Step 2

Place the beans and liquid into a pot with high sides. Add all of the ingredients to the pot except for the rice. Discard the green bell pepper or chop it into bite-sized pieces. Cook the beans over high heat and let it come to a rapid boil.

Step 3

Once the beans come to a boil, stir in the rice. Check for seasoning, cover with a lid and reduce the heat to medium-low. Cook for 25-30 minutes. After 30 minutes, uncover and stir. Cover again and let it cook until the rice is perfectly fluffy. Finally, check for seasoning and enjoy!

Top Tips and Flavor Variations

• Want more flavor? Add more spices and serve with fresh lime and hot sauce.
• Add some crispy bacon and/or ham.
• Not a fan of green bell peppers? Use orange or red bell peppers instead.
• Cover the rice with aluminum foil and a lid so the steam doesn’t escape. This will help the rice cook perfectly evenly.
• Traditionally congri doesn’t include chicken bouillon powder or recaito, however my grandmother adds it to hers and all it does is add extra flavor. Simply omit those 2 ingredients for a more authentic taste. 
• Don’t drain the beans, the liquid is what will turn the congri into a nice black color.

What’s The Difference Between Congri and Moros?

Congri and moros is basically the same thing. It just means rice and beans cooked together. When rice and beans are cooked separately, it’s called arroz con frijoles.

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