Congri | Morors

• Vegan
• Gluten free

• Produce

  • 2 Bay leaf
  • 1 lb Black beans
  • 2 Garlic cloves
  • 1 Onion, large
  • 1/2 tsp Oregano, ground

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 6 cups Water
  • 4 cups Water, black

Found on thehungrycuban.com

Description

Ingredients

• 1 pound black beans (uncooked)
• 6 cups water
• 2 cups long-grain rice
• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• ½ tsp ground cumin
• ½ tsp ground oregano
• 2 bay leaf
• 4 cups black water (reserved from cooking the beans)
• salt & pepper to taste

Directions

• Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.
• Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.
• Place rice in a colander and rinse throughly under cold water. Set aside to drain.
• In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.
• Remove discard bayleaf, fluff with a fork and serve hot.
• salt & pepper to taste.