Ingredients
2 cups long grain white rice
1 cup dried black beans
4 cups water (for cooking beans)
1 medium onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or water for the rice)
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
1 tsp salt (or to taste)
1/2 tsp black pepper
1/4 cup olive oil
Directions
1. Rinse the dried black beans and soak them in water overnight.
2. Drain the soaked beans and transfer them to a large pot. Add 4 cups of water to the pot.
3. Bring the beans to a boil over medium-high heat. Reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender.
4. Drain the beans, reserving the cooking liquid. Set the beans and the reserved liquid aside.
5. In a large pot or Dutch oven, heat the olive oil over medium heat.
6. Add the finely chopped onion and green bell pepper to the pot and sauté until they are softened, about 5-7 minutes.
7. Stir in the minced garlic and cook for another minute, until fragrant.
8. Add the rice to the pot and stir to coat it with the oil and vegetables.
9. Pour in the reserved bean cooking liquid, chicken broth (or water), and add the cooked beans.
10. Stir in the ground cumin, dried oregano, bay leaves, salt, and black pepper.
11. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
12. Remove the pot from the heat and let it sit, covered, for 5 minutes.
13. Fluff the rice with a fork, removing the bay leaves before serving.
14. Serve the congri rice warm.