Congrí rice (Arroz Congrí)


2 cups white long-grained rice
1 cup small-grained black beans to make a stock
2 cups black beans stock
1 large white onion
4 large cloves of garlic
2 sweet peppers (red and green)
a pinch of ground oregano
1 large bay leaf
1/4 cup vegetable oil (preferably sunflower oil)
1 teaspoon salt

Cooking instructions: 

Wash the black beans, previously picked, and place them over the fire in a pressure cooker with plenty of water, covering the beans completely, put on the pressure valve and leave for 30 to 40 minutes. Let cool, uncover the pot and make sure the grains are tender. Separate the grains from the stock and put the stock aside. Let cool the bean grains.

Put the onion and garlic finely chopped, the peppers cut into thin strips and the oregano into a pot and saute in hot oil until the onion is golden. Add the bean stock, the grains, the rice, the bay leaf and the salt. Cover.

Place the pot over medium heat until it comes to a boil, stir to prevent from sticking to the bottom of the pot, and keep cooking over low heat, until the rice looks completely dry. This process of drying the rice should take from 10 to 15 minutes. Stir again, remove from heat and let cool before serving.

This is the basic recipe for congri­ (also called "œarroz moro", which means Moorish rice, because of its dark color), but it may also include pork cracklings. If using cracklings, just saute the small pieces of pork fat and meat along with the onion and the rest of the ingredients, keeping the rest of the recipe the same. This variation gives it a very special flavor and adds more proteins and fat to the rice, it's a variation that follows the locals' tastes and customs.
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