Black Beans and Rice (Congri)

This Cuban rice and black beans recipe (congri or moros y cristianos) is the ultimate comfort food that reminds me of my father. Fluffy white rice is simmered together with smoky pork fat, sofrito, and black beans until every grain soaks up the rich broth. The result is hearty, flavorful, and authentically Cuban.

Congri is comforting enough to enjoy by itself, but it shines brightest next to Cuban pernil (roast pork), yuca con mojo, or sweet fried plantains. Every bite feels like an invitation to a Cuban dinner table.

One of the things that makes Cuban congrí so unique is how the white rice takes on the deep, earthy hue from the black beans. As the rice simmers in the bean broth, it absorbs not just the flavor but also that rich color - turning every grain into something special.

Fun fact, I used to be afraid of congri because I thought the rice was colored with squid ink! Once I finally tasted it, I realized it wasn't scary at all - it was smoky, savory, and full of comfort. Now, it's one of the dishes that instantly reminds me of home.

You'll be surprised at how easy it is to bring this authentic Cuban rice and black beans recipe (congrí) to life at home. The smell of sauteeing garlic and onions always reminds me of mojo, adding in cumin, bay leaves, and pork just screams "CONGRI"!

Growing up, congri was the side dish that always showed up at birthdays, holidays, and Sunday dinners.

Canned beans or bagged beans?

If you're pressed for time, reach for the canned beans. It won't be as dark as using the broth from freshly cooked black beans, but it gets the job done and will still taste great!

If you have time and want that dark, rich hue that's famous in Cuban congri -use black beans from the bag. Don't worry, I also teach you how to make homemade Cuban black beans from scratch.

Ingredients

My dad reminded me that the beauty of congri is in its simplicity. Less is more. For this Cuban dish, we're letting the black beans shine.

• Neutral Oil
• Bacon or salted pork fat (tocino), diced: Pork adds a lot of flavor to congri, but feel free to leave it out if you want a vegan Cuban black beans and rice recipe.
• White onion, finely diced
• Green bell pepper, diced
• Aji dulce pepper (optional, for sweetness)
• Garlic cloves, minced
• Ground cumin
• Dried oregano
• bay leaf
• Salt
• Black pepper
• Long-grain white rice, rinsed a few times
• Cooked black beans, drained and measured separately
• Reserved black bean cooking liquid (add water if needed)
• White vinegar

Here's More Information

Variations

Vegetarian / Vegan: Skip the bacon or tocino and use olive oil. The sofrito and bean broth still give plenty of flavor.

Spicy Congrí: Add a pinch of red pepper flakes or swap the aji dulce for a mild chili pepper.

Brown Rice Version: You can use brown rice, but increase the cooking liquid slightly and simmer longer until tender.

Party-Style: Stir in roasted pork pieces (masitas de puerco) for a heartier main dish.

Substitutions

Tocino/Bacon: Salted pork fat (tocino) is traditional, but regular bacon or even ham works in a pinch.

Aji Dulce: If you can't find this pepper, substitute with a small sweet pepper or simply omit.

Bean Broth: Homemade broth from dried beans gives the richest flavor and color. If you're using canned beans, use the liquid plus chicken broth as needed.

Vinegar: White vinegar is classic, but apple cider vinegar or even a squeeze of lime can brighten the dish.

Equipment

Large Heavy Pot or Dutch Oven - Essential for even cooking and fluffy rice. Having a tight-fitting lid is what's essential! (We call it caldero at home.)

Wooden Spoon - For stirring sofrito and rice without breaking grains.

Fine-Mesh Strainer - To rinse rice until the water runs clear.

Measuring Cups & Spoons - Helps keep the rice-to-liquid ratio exact.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. (But honestly, I would not do this. It may become super mushy!)

Reheat: Warm gently on the stovetop with a splash of water or broth to loosen the rice. The microwave works too - cover with a damp paper towel to prevent drying out.