Cuban Black Beans and Rice


A dish from Cuba by Lisbet 

The aroma that fills your kitchen while cooking this Cuban rice dish will make you want to put up the Salsa Music and grab a mojito! Rice and beans cook together in this flavorful dish, which gives the rice it’s black color.

The name implies that the white rice are the Christians and the black beans are the Moors (moros). Congrí is the same thing, but the name sounds like something the African slaves would have called it. The names are used interchangeably and originate in different parts of Cuba.

It reminds me to my days at Havana when I used to walk during the afternoons near the seawall.

The Congri is the favorite food in most Cuban households. My grandmother made this recipe very often and always called me when she used to do it. You can do a lot with this recipe and I encourage you to try all the versions found all over the world.


  • 1/2 green pepper (diced)
  • 1/2 red pepper (diced)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 1/2 tsp. cumin
  • 1 bay leaf