Arroz Congrí (Cuban Black Beans & Rice)

There’s no Cuban meal complete without a steaming bowl of Arroz Congrí. This humble dish of rice and beans is a cornerstone of Cuban cuisine — simple, hearty, and deeply flavorful. It’s the kind of comfort food that tastes like home, whether served at a family gathering or alongside roast pork on a Sunday afternoon.

Now, let’s clear up the confusion — because there’s always been a little debate about congrí versus moros y cristianos. Traditionally, congrí is made with red beans, while moros y cristianos uses black beans. But depending on where you grew up in Cuba, the names often swap. In the east, people might call this black bean version congrí, while in Havana it’s simply known as moros. No matter what you call it, one thing’s certain: it’s a dish that brings people together.

Cultural Insight

What makes congrí special is its depth of flavor. The rice absorbs the smoky taste of bacon and the earthy richness of the beans, while onions, peppers, and spices like cumin and oregano layer on that signature Cuban aroma. It’s savory, aromatic, and a little bit smoky — the perfect balance of textures and flavors in one pot.

There are two ways to make it: the traditional method with soaked dry beans for the most authentic flavor, or a quick version using canned black beans when time is short. Both are delicious, and both taste like home.

Ingredients

Traditional Method – Soaking Dry Black Beans

• 6 ounces dry black beans

• 8 cups water divided

• 3 slices thick-cut bacon (save the bacon fat)

• 1/2 cup diced green bell pepper

• 1 small onion diced

• 2 cloves garlic minced

• 1 cup uncooked long-grain rice

• 1 1/2 cups cooking liquid from softening the beans

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 bay leaf

• Salt and pepper to taste

Quick Method – Using Canned Black Beans

• 15 ounces canned black beans (do not drain)

• 1 cup water

• 3 slices thick-cut bacon (save the bacon fat)

• 1/2 cup diced green bell pepper

• 1 small onion diced

• 2 cloves garlic minced

• 1 cup uncooked long-grain rice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 bay leaf

• Salt and pepper to taste

Step-by-Step Instructions

Traditional Method – Soaking Dry Black Beans

Soak the beans

In a large pot, combine the dry black beans with 3 cups of water. Cover and let them soak overnight.

Cook the beans

Drain the beans, then add 5 cups of fresh water. Bring to a boil, reduce the heat, and simmer for about 1 hour, stirring occasionally. If the beans start to dry out, add a cup of water. Check for tenderness by pressing a few beans with the back of a spoon.

Fry the bacon

Fry the bacon slices until crisp. Set aside on paper towels, keeping the bacon fat in the pot. Roughly chop the bacon once cooled.

Build the base

In the same pot with the bacon fat, add the diced green pepper and onion. Sauté for about 2–3 minutes until softened, then stir in the garlic for another 30 seconds.

Cook the rice

Add the rice, softened black beans with 1 1/2 cups of their cooking liquid, cumin, oregano, bay leaf, salt, and pepper. Stir well, cover, and reduce heat to a low simmer. Cook for 30 minutes without lifting the lid — the trapped steam cooks the rice.

Finish the dish

After 30 minutes, uncover and stir to prevent sticking. Cook for another 5–10 minutes until the rice is fluffy and tender. Remove from heat, cover again, and let rest for 5–10 minutes. Fluff with a fork and mix in the chopped bacon.

Quick Method – Using Canned Black Beans

Cook the bacon

Fry the bacon slices until crispy. Set aside to drain, keeping the bacon fat in the pot. Chop the bacon once cooled.

Sauté the vegetables

Add the diced green pepper and onion to the bacon fat. Cook for 3 minutes, then add the minced garlic and sauté briefly until fragrant.

Combine everything

Stir in the rice, canned black beans (with their liquid), water, cumin, oregano, bay leaf, salt, and pepper. Mix well to combine.

Simmer gently

Cover, lower the heat, and let the mixture simmer for 30 minutes without uncovering. The steam cooks the rice perfectly.

Finish and serve

Uncover, stir to release any rice stuck at the bottom, and cook for another 5–10 minutes until fluffy. Turn off the heat, cover, and let rest for 5 minutes before fluffing with a fork. Stir in the chopped bacon and serve warm.

Tips & Variations

• Traditional vs. quick: The dry bean version gives deeper flavor, but canned beans make it weeknight-friendly.

• Smoky twist: Add a small piece of smoked ham or chorizo for extra depth.

• Rice texture: Don’t stir too much while cooking — it keeps the rice fluffy.

• Leftovers: Congrí tastes even better the next day as the flavors marinate.

Abuela’s Secret Ingredient

"Escúchame mi cielo (listen my darling), when you cook the rice, pour just a spoonful of the bacon fat back into the pot. Ese toquecito (that little touch) makes the rice smoky and rich — like the kind I made back in Santiago. It’s the difference between good and unforgettable."– Abuela

Serving Suggestions

Serve Arroz Congrí alongside roast pork (lechón asado), grilled chicken, or fried plantains. Add a side of yuca con mojo for the ultimate Cuban feast.

Storage & Make-Ahead Notes

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock to loosen the rice. Congrí also freezes well for up to 1 month.

Reflection

Arroz Congrí is more than rice and beans — it’s a taste of Cuba’s soul. Each grain carries the smoky scent of the kitchen and the warmth of shared meals. Whether you call it congrí or moros y cristianos, it tells the same story: of family, history, and flavor that connects generations.