How to Make Mika Leon's Congri Cubano

By Food Network · 120 min

Ingredients

Instructions

1. In a medium Dutch oven, combine the black beans, 2 bay leaves and 6 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer for about 1 hour, until the beans are tender but not fully cooked. Drain, reserving 1¼ cups of the cooking liquid, and discard the bay leaves.
2. In a large heavy pot, heat 2 tablespoons of the oil over medium heat. Add the bacon and cook until crisp, about 8 minutes. Use a slotted spoon to move the bacon to a paper towel-lined plate, leaving the fat in the pot.
3. Add the onion, bell pepper, garlic and 2 teaspoons of salt to the bacon fat. Cook, stirring occasionally, for 3 to 4 minutes until softened. Add the onion powder, garlic powder, oregano and cumin and cook for 2 to 3 minutes, until fragrant.
4. Add the rice and stir over medium heat for 30 seconds to toast. Stir the crispy bacon back in, then add the remaining 2 bay leaves, the cooked beans and the 1¼ cups reserved bean liquid. Season with salt to taste so the liquid is well seasoned. Bring to a boil, then reduce to low, cover tightly and simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
5. Remove from the heat, discard the bay leaves and fluff the rice with a fork. Taste and adjust the salt if needed, then drizzle the remaining 2 tablespoons of olive oil over the rice and serve.

Summarized from Food Network's video. Watch it for the details.

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GarlicOnionRiceBell pepperBaconBlack bean