Congri cubano

8 Servings

Ingredients

Quantity Ingredient
½ pounds Red beans
½ Green bell pepper
1 medium Onion; quartered
1 tablespoon Olive oil
½ Green bell pepper; seeded and diced
1 large Onion; diced
4 cloves Garlic; minced
½ cup Tomato sauce
½ teaspoon Fresh oregano
2 cups Converted rice
1 Bay leaf

Directions

FORMATTED BY LISA CRAWFORD

FOR THE BEANS

FOR THE SOFRITO

TO FINISH THE DISH

Soak the beans overnight with enough water to cover by 3 inches.

Discard the soaking water. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat.

Cook at very low heat until beans are cooked through, about 1½ to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or, open 2 cans red beans, rinse and drain). To make the sofrito, heat olive oil in a large skillet with cover. Add pepper and onion and cook for about 3 minutes. Add the garlic, tomato sauce and oregano, stir and cook for another 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes.

Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat (11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3½ bread, .5meat, ½ fat

Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95

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