Arroz Congri | Red Beans & Rice - IMUSA

By Chef Ana Quincoces

Ingredients
(Serves 6 to 8)

½ pound dried red beans, rinsed, and soaked overnight (reserve soaking water)
1 bay leaf
½ pound bacon, chopped
¼ cup olive oil
1 small green bell pepper or ½ of one large, chopped
2 small or 1 large onion, chopped
3 garlic cloves, minced
1 pound long-grain white rice
1 teaspoon ground oregano
½ teaspoon ground cumin
½ teaspoon white pepper
Salt

Preparation

Place a medium to large sieve over a large bowl and drain the beans into sieve, catching the soaking water in the bowl underneath. Use your IMUSA Measuring cup to measure the soaking water as you transfer it to your IMUSA Caldero. Add additional water, if necessary, to equal 5 cups. Add the beans and bay leaf and bring the water to a boil over high heat.

Reduce the heat to low, cover your IMUSA Caldero, and let the beans simmer for about 1 ½ to 2 hours, until they are fork-tender. Let the beans cool to room temperature and drain them, reserving 3 cups of their cooking liquid. Remove and discard the bay leaf. Set aside.

Cook the bacon in the same IMUSA Caldero that you used for the beans over medium heat until it is crisp, 5 to 7 minutes. Transfer the bacon to a plate and set aside. Discard half the rendered fat, then add half the olive oil, the bell pepper, onions, and garlic, and sauté for 5 to 7 minutes until the vegetables are soft and caramelized. Add to your IMUSA Caldero the rice, the 3 cups reserved liquid, and the oregano, cumin, pepper, and salt to taste, and bring to boil for 5 minutes.

Meanwhile, combine the beans with the remaining olive oil in a bowl and season with salt to taste. Add to the rice mixture in your IMUSA Caldero, then boil, uncovered, for 5 to 7 minutes, some of the water will be absorbed by the rice. Add the bacon and stir to distribute. Reduce the heat to low, cover the pot, and let the beans and rice simmer for additional 15 to 20 minutes, until all the liquid is absorbed. Fluff the rice with your IMUSA 12” Wood Cooking Paddle, taste, and adjust the seasonings, if necessary.

SEE MORE OF CHEF ANA QUINCOCES' RECIPES