1 can black beans or 1/2 pound dry black beans soaked overnight and cooked in water until tender
2 cups Basmati rice
2 cups water
3 tablespoons extra virgin olive oil
1/2 tablespoon salt and pepper
1 large green bell pepper, small dice
Instructions
In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with salt and pepper. Add the green pepper and mix until all is well incorporated. Bring the mixture to a boil, reduce heat to a simmer, cover the pot and cook until rice and beans are cooked, approximately 30 minutes. Fluff with a big fork when done.
If using canned softened beans the water in the can is enough, but if you’re using dry beans then add 1/2 cup water to mixture. It is important to have a ratio of 2 cups rice to 2 1/2 cups water.
It is important to use the water the beans were boiled in or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish.