Name: Congris (Red Beans and Rice)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: 1 oz. lard; Salt, freshly ground pepper to taste; 8 oz. cooked red kidney beans; 1 clove garlic, minced; 1 green bell pepper, seeded and chopped; 2 medium tomatoes, peeled, seeded and chopped; 1 medium onion, finely chopped; 6 oz. raw rice; ¾ pint cold water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This is the popular rice and bean dish of the eastern part of the island, a speciality of Santiago de Cuba.

Ingredients

1 oz. lard
1 medium onion, finely chopped
1 clove

Method

Heat the lard in a heavy, covered casserole or saucepan, add the onion and garlic, and sauté until the onion is tender but not browned. Add the pepper and tomatoes and cook, stirring, until the mixture is thick and well blended. Season to taste with salt and pepper. Stir in the beans, mixing well. Add the rice and water, mixing lightly. Cover and cook over very low heat until the rice is tender