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.