Ana and Felo Holguin Congri | International Food

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Mar

2009

This wonderful rice recipe blends the flavors of bacon with the outstanding traditional Cuban sofrito. Ana and Rafael met in their hometown province of Holguin, Cuba. This is where they married and began to make wonderful meals together!

Ana and Felo Holguin Congri

1 pound black beans (uncooked)

6 cups of water

3 cups long grain white rice

2 tablespoons olive oil

2 tablespoons vegetable oil

2 slices of bacon, finely chopped

1 large onion, peeled and finely chopped

1 large green pepper, cored, seeds and quartered

3 cloves garlic, crushed (using a garlic press or mortal and pestle)

4 1/2 cups beef or chicken (or vegetable stock)

1 teaspoon of salt

1/2 teaspoon oregano

1/4 tsp cumin powder

1 bay leaf

1. Rinse the beans thoroughly and remove any debris. Place the rinsed beans in a large saucepan. Add the water and bring to a boil over medium heat. Reduce the heat to low, cover and cook beans for about 60 minutes or until the beans are tender. Drain using a strainer or colander

2. Meanwhile, rinse the rice thoroughly by placing it into a strainer and running cool water over it. Set the rice aside and allow excess water to drain and the rice to dry for approximately 15 to 20 minutes

3. Once the beans are tender and their cooking water has drained, heat the olive oil together with the vegetable oil over medium-high heat in a large covered stockpot or Dutch oven. Add the bacon and sauté for 2-3 minutes. Then add the onions and green pepper and continue to sauté for an additional 3 or 4 minutes or until the onions are translucent.

4. Add the garlic and the rinsed rice and sauté for another 2 minutes, ensuring that the rice is evenly cooked by the sofrito. Add the beef stock or chicken stock, salt, pepper, oregano, cumin power, and bay leaf, and bring the mixture to a boil, stirring occasionally.

5. Reduce the heat to low, cover and simmer for 20 minutes. Remove the cover and taste the rice to make sure that it is fully cooked. If the rice is not fully cooked, re-cover and cook for another 5 to 10 minutes.

6. Remove and discard the bay leaf and green pepper quarters and serve hot.

Photo courtesy of www.habanaenlinea.cu