Congri

1 pound black beans
8 cups water
4 Tablespoons oil

Rinse beans and place in pressure cooker with water and oil. Cook the beans on High Pressure for 32 minutes with a natural pressure release.

2 Tablespoons oil
1 cup onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
beans and black water
1/2 teaspoon oregano
1 Tablespoon kosher salt
24 turns of the pepper mill
2 cups rice
2 bay leaves

In a large sauce pan heat oil on low. Saute onions until translucent, about 10 minutes.  Add garlic and cumin and cook for one minute.   Add the beans and black water (the water the beans were cooked in), oregano, salt and pepper, and rice.  Stir well.  Add bay leaves.  Bring to a boil.  Reduce heat to a simmer.  Cover and cook for 20-25 minutes.  Remove and discard bay leaves.  Serve hot.

Congri makes a great filling for burritos too.

Inspired by The Hungry Cuban.

College Congri

1 can black beans, drained (reserve liquid)
1 cup white long grain rice
1 Tablespoon oil
1 clove minced garlic
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Drain black beans into measuring cup to reserve liquid.  In a medium sized pot with a lid that will seal well*, heat oil over medium heat.  Saute garlic 30 seconds.  Stir in cumin and oregano.  Stir in rice.  Add beans.  Add water to reserved bean liquid to make 2 cups, add to pot, stir.  Increase heat and bring to a boil.  Give the mixture a stir, cover, and turn down heat to low.  Cook 20 minutes.  Fluff before serving. 

For additional flavor you can add 1/4 cup chopped onion - saute until translucent, then add the garlic and follow the recipe.  You can also add 1 bay leaf before covering. 

*If the lid of your pot does not seal well, cover the pot with tin foil and then put on the lid.  That usually creates a nice seal.