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Cuban Red Beans And Rice Recipe

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Cuban Red Beans and Rice (Congri Oriente) Recipe Yummly
Cuban Red Beans and Rice (Congri Oriente) Recipe Yummly from www.yummly.com

Description

Cuban red beans and rice is a classic comfort food that is both hearty and delicious. This recipe combines tender red beans, fragrant spices, and fluffy white rice to create a filling and flavorful meal that is perfect for any occasion. The combination of beans and rice creates a complete protein, making this dish both nutritious and satisfying.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes.

Ingredients

  • 1 pound dried red beans
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups water
  • 2 cups long-grain white rice

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cooking thermometer

Method

  1. Sort through the dried beans and remove any broken or discolored pieces.
  2. Rinse the beans in a colander and set aside.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat.
  4. Add the diced onion, green bell pepper, and red bell pepper to the pot and sauté until softened, about 5 minutes.
  5. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  6. Add the dried red beans to the pot along with the bay leaves, cumin, oregano, smoked paprika, salt, and black pepper.
  7. Add enough water to the pot to cover the beans by about 2 inches.
  8. Bring the mixture to a boil, then reduce the heat and simmer for 1 hour and 30 minutes, or until the beans are tender.
  9. While the beans are cooking, prepare the rice according to package instructions.
  10. Once the beans are tender, remove the bay leaves and serve the beans over the cooked rice.

Notes

  • This recipe can be easily adapted to a vegetarian or vegan diet by using vegetable broth instead of water.
  • Leftover beans and rice can be stored in the refrigerator for up to 5 days.
  • This recipe can also be made in a slow cooker by adding all the ingredients to the slow cooker and cooking on low for 6-8 hours.

Nutrition Info

  • Calories: 387
  • Protein: 14g
  • Fat: 5g
  • Carbohydrates: 74g
  • Fiber: 12g
  • Sugar: 4g
  • Sodium: 600mg

Recipe Tips

  • Soaking the beans overnight can help to reduce the cooking time.
  • Be sure to check the beans periodically throughout the cooking process and add additional water as needed to prevent the mixture from drying out.
  • Serve with a side of fried plantains for an authentic Cuban meal.
  • For a spicier version, add a diced jalapeño pepper to the pot along with the other vegetables.

Enjoy your delicious and filling Cuban red beans and rice!


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