Congrí Oriental Cubano en Olla Lenta

Congrí oriental — the eastern Cuban cousin of the more famous Moros y Cristianos — cooks black beans and rice together in a single pot, infused with pork, cumin, and bay. In Oriente province, the beans and rice are cooked together from the start rather than layered, producing a unified, mahogany-hued dish with a creamier texture and deeper bean flavour. The slow cooker perfects this traditional method.

Serves: 6

Ingredients

• 300g (10 oz / 1.5 cups) dried black beans, soaked overnight
• 300g (10 oz / 1.5 cups) long-grain white rice
• 150g (5 oz) smoked bacon or pork belly, diced
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 4 cloves garlic, minced
• 1.2 litres (5 cups) warm water
• 2 tbsp (30ml) olive oil
• 1.5 tsp (7.5ml) ground cumin
• 1 tsp (5ml) dried oregano
• 2 bay leaves
• 1/2 tsp (2.5ml) sweet paprika
• Salt and black pepper to taste
• 1 tbsp (15ml) white wine vinegar
• Fresh coriander (cilantro) or parsley, to garnish

Instructions

1. Drain soaked black beans. Place in a pot, cover with water, and parboil for 30 minutes until partially tender but not fully cooked. Drain and reserve the bean cooking liquid.
2. In a skillet, fry bacon over medium-high heat until browned, 4–5 minutes. Add onion and pepper, sauté 5 minutes. Add garlic, cumin, oregano, and paprika; cook 1 minute more.
3. Transfer the sofrito and bacon to the slow cooker. Add the par-cooked beans.
4. Pour in 1.2 litres warm water (or use a combination of water and reserved bean liquid for extra flavour). Add bay leaves. Season lightly with salt.
5. Cook on LOW for 5–6 hours until beans are very tender and creamy.
6. Rinse rice well. Stir rice into the slow cooker with the beans and broth. Increase to HIGH and cook for 1.5–2 hours until rice is cooked and has absorbed the liquid, stirring once at the halfway point.
7. Remove bay leaves. Stir in white wine vinegar. Taste and adjust salt and pepper. Garnish with fresh coriander or parsley and serve.

Cook's Notes: The parboiling step is essential — starting with completely raw dried beans in the slow cooker can result in uneven cooking. Adding the rice in the final stage prevents it from turning mushy. Congrí is the essential companion to any Cuban roast pork.