Hispanic Heritage · Cuba

Granma

Bayamo · Manzanillo · Niquero · Pilón · Jiguaní · Yara

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Congrí oriental

Descubre

This Granma kitchen explores congrí oriental, where rice and red beans cook together with sofrito and savory seasoning. Bean broth colors the grains and carries flavor throughout the dish.

La Gente

Cook the beans before combining them with the rice, and measure the liquid carefully. The goal is seasoned, tender grains that remain distinct. Let the pot rest before fluffing and serving beside vegetables or a main dish.

Sabor

Granma cooks the eastern key: red beans, pork fat, sofrito of onion, pepper, and garlic, cumin, oregano, bay, and the shrimp of the gulf when it is there. Smoke from the bacon. No heat, and a little sour orange on the pork beside it.

Spice DNA · Smoke medium · Herb medium · Sweet low · Acid low · Heat none

Seasonings to explore

Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
Cumin Ground. In the congrí. Essential.
Oregano Whole. In the congrí.
Bay Leaves Whole. In the beans.
Black Pepper Ground. In the pot.
Onion Powder. With the fresh onion.
Sazón Tropical. For the color.
Sour Orange Marinade 20. On the pork chop that goes beside it.

From your market: small red beans, long-grain rice, bacon or chicharrón, an onion, a green pepper, and a pork chop or a piece of fish to go with it. Badia does not sell the beans. Choose small red beans for this preparation.

Cocina

Congrí oriental

Rice and red beans cooked together with sofrito and bacon. The east's daily plate, and the correct name for it.

Serves 6

1 cup small red beans, soaked overnight
6 cups water
2 Badia Bay Leaves, whole
4 oz bacon, chopped, or ½ cup chicharrón
3 tbsp oil or lard
1 onion, chopped
1 green pepper, chopped
2 tbsp Badia Minced Garlic in Olive Oil
½ tsp Badia Onion Powder
1½ tsp Badia Cumin, ground
1 tsp Badia Oregano, whole
½ tsp Badia Black Pepper, ground
½ tsp Badia Sazón Tropical
2 cups long-grain rice
Salt

Beans. Simmer the beans in the water with the bay leaves until tender, 1 to 1½ hours. Drain, keeping 3 cups of the liquid.
Bacon and sofrito. In a heavy pot, render the bacon. Add the oil, onion, and pepper with the garlic and onion powder and cook until soft. Add cumin, oregano, pepper, and sazón.
Rice. Add the rice and stir to coat. Add the beans and their 3 cups of liquid. Salt. Bring to a boil, cover, and cook on low 20 minutes. Rest 10 minutes off the heat. Fluff.
Serve with a pork chop marinated in sour orange, or fried fish from the gulf, and a fried ripe plantain. Do not call it moros.