Ingredients to make Congri a la Santiago:
- 2 1/2 cups extra-long white or brown rice
- 1 lb. black beans
- 1 medium purple onion
- 3 garlic cloves
- 1/4 cup of oil
- 1 sprigs of oregano
- 1 sprig of thyme
- 1/2 green bell pepper and 1/2 red
- 1/4 lb. bacon and as much beacon
- 2 bay leaves
- 1 bone or medium-sized smoked meat
How to make Congri a la Santiago:
- Pick and wash the beans well, soak them the night before if they are not tender.
- Put them in a pressure cooker with enough water for the amount of beans, add the bone or smoked meat, the bay leaves and salt to taste.
- As soon as the pot begins to whistle, count between 15 to 20 minutes, open the pot and check that the beans are soft but not open the grain, since the water should not have cream
- In a smooth cauldron, preferably made of Teflon, add the oil and the bacon, the onion and the garlic and remove the meat from the bone.
- Sauté, adding the pepper and the rest of the seasoning accept the thyme.
- Add the rice and continue to fry, add the bean broth measuring 3 cups of broth and the amount of bean to taste, add the salt and cover.
- When it starts to boil, lower the flame and when it dries, with the help of a fork, move it from top to bottom.
- Cover up after 5 minutes again, move it in the same way, bury the sprig of thyme in the center, cover and turn off.
- Eat it accompanied with yucca with mojo, fried plantains, meat in sauce and salad.
