In Cuba, this dish is known as congri (pronounced kon-gree) or moros y cristianos, but in my family, we’ve always called it congri. It’s a staple at my family’s Christmas Eve celebration—usually served alongside Cuban pernil, roasted pork. The recipe comes from my great-aunt, Tía Gilda (pronounced heel-da), who was born and raised in Cuba, and it has become one of our most treasured traditions.

What makes the dish even more special to me is the diversity it represents in my family. We have roots from Spain, Cuba, El Salvador, Peru, the Dominican Republic, and Italy, and congri fits right in with all of them. Even my Irish family members now expect congri at Thanksgiving just as much as the turkey. 

Note: My aunt shared the recipe with me in Spanish, and, like many great cooks, she measured and timed everything “by feel,” so this version has been adapted with clearer measurements using a recipe from A Sassy Spoon, which offers Cuban-inspired recipes.

Congri

Ingredients:

• 6 ounces dried black beans
• 8 cups water, divided (for preparing dried beans)
• 3 thick slices of bacon (reserve the rendered fat)
• ½ cup finely chopped green bell pepper
• 1 small to medium onion, diced
• 2-3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed several times until the water runs clear
• 1½ cups of the liquid from cooking the beans
• ½ teaspoon ground cumin (or more)
• ½ teaspoon dried oregano (or more)
• 1 bay leaf
• Salt and freshly cracked black pepper, to taste

Instructions (using dried beans)

1. Soak the beans:

Place the dried black beans in a large pot with 3 cups of water. Cover and let them soak overnight. Reserve the remaining 5 cups of water for the next day.

2. Cook the beans:

Drain the soaking water, then pour in the 5 fresh cups of water. Bring to a boil and simmer for about 1 hour, stirring now and then. Keep an eye on the water level—if it gets too low, add about a cup more. Test a bean by pressing it with the back of a spoon; if it mashes easily, it’s done.

3. Reserve beans and liquid:

Once tender, scoop the beans into a bowl along with 1½ cups of their cooking liquid. Set aside.

4. Time-saving option:

A pressure cooker can be used instead of the stovetop to speed up the bean-cooking process—this is the method my aunt typically uses.

5. Cook the bacon:

In a Dutch oven over medium heat, cook the bacon slices until crisp. Transfer them to a plate lined with paper towels, keeping all the bacon fat in the pot. Chop the bacon once cooled.

6. Make the sofrito:

Over medium-high heat in the same pot, add the bell pepper and onion to the bacon fat and sauté for 3–5 minutes. Stir in the garlic and cook for another 30 seconds.

7. Combine ingredients:

Add the rinsed rice, cooked beans, bean liquid, water, cumin, oregano, bay leaf, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover and cook for around 30 minutes, but avoid lifting the lid, as the steam is essential for the rice to cook properly.

8. Finish the rice:

After approximately 30 minutes, uncover the pot and give the rice a good stir to prevent sticking. Continue cooking for another 5–10 minutes until the rice is fluffy and fully cooked.

9. Rest and serve:

Remove from the heat, cover again, and let the rice rest for 5–10 minutes. Fluff with a fork and fold in the chopped bacon.

Using Canned Beans (Faster Method)

While dried beans give the best flavor and a darker color, canned beans can be used for convenience. Replace the cooked beans with one 15-oz can of black beans, including the liquid, plus 1 cup of water (rinse the can with the water to get all the bean residue).