Congri (Black Beans and Rice)


  • 2-15 ounce cans organic black beans, undrained

  • 3 cups water

  • 2 cups short grain brown rice

  • 2 cups sweet onion, chopped

  • 2 cups sweet red pepper, chopped

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 2 tablespoons fresh garlic, finely minced

  • 2 teaspoons oregano

  • 2 teaspoons ground cumin

  • 2 teaspoons kosher or sea salt(to taste)

  • 2 bay leave


  • In a dutch oven, heat extra virgin olive oil on medium heat.

  • Add onions and peppers, saute until tender about 5 minutes.

  • Add garlic, saute about 1 minute, add rice, saute 2 more minutes.

  • Add cumin and oregano then add beans, including liquid. Add vinegar, bay leaves, salt and water.

  • Bring to a boil, taste for salt, add more if needed.

  • Lower flame to low, put lid on pot and set timer for 40 minutes. When time is up, remove lid, fluff with a fork and turn off stove.

  • Remove the bay leaves before serving.

Dirk FucikSide Dishes