Summary

Ingredients

• 2 cup long grain rice
• 1 cup black beans, dried
• 2 cup water
• 1 large onion (s)
• 2 cloves garlic)
• 2 bell pepper (s), green
• 0.5 can ½ tomatoes, chunky (approx. 200 g)
• 0.25 teaspoon ¼ cumin powder
• 1 teaspoon oregano
• 2 bay leaves
• 1 pinch (s) sugar
• 1 tablespoon lard or oil for frying
• 0.25 teaspoon ¼ salt
• some pepper

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Instructions

1. The cup used as a measure should hold approx. 150 ml.
2. Soak the beans in a large bowl, well covered with water, for 24 hours.
3. Then cook the beans almost soft for about 1.5 hours. The water should be about 5 cm above the beans. It takes about two hours to cook the beans until they are soft.
4. Wash the rice in the sieve under running water until the water runs clear. Drain.
5. Wash and chop the onion, garlic and bell pepper.
6. Heat the oil in a saucepan, fry the onion until translucent and later fry the garlic lightly. Add the bell pepper and fry briefly. Add the rice, canned tomatoes, beans, bay leaves and pour 2 cups of water. Add cumin, oregano, pinch of sugar, stir and bring to the boil. Cover everything over low heat and simmer gently for about another 25 minutes, stirring occasionally, until the rice and beans are cooked through. Season to taste with salt and pepper.
7. Caution, it burns easily, if necessary add a little more water and stir.
8. Tip: You can also fry about 100 g of diced pork bacon with the onions.
9. Served as an accompaniment to meat and almost everything, or as a main course.
10. In Cuba, the dish is also called Congri Oriental, Moros y Cristianos (Moors and Christians).