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Ingredients
- 4 slc Bacon
- 4 x Cloves garlic, minced
- 1 lrg Onion, small dice
- 1 can Black beans or possibly 1/2 lb. dry black beans soaked overnight and cooked in water till tender
- 2 c. Basmati rice
- 2 c. Water
- 3 Tbsp. Extra virgin extra virgin olive oil
- 1/2 Tbsp. Salt and pepper
- 1 lrg Green bell pepper, small dice
Directions
- In a large casserole pot or possibly Dutch oven fry bacon till crisp, add in the minced garlic and onion. Next, add in tender black beans and mix for a while, add in 2 c. of rice which has been washed and liquid removed, 2 c. water, extra virgin olive oil and season with salt and pepper. Add in the green pepper and mix till all is well incorporated.
- Bring the mix to a boil, reduce heat to a simmer, cover the pot and cook till rice and beans are cooked, approximately 30 min.
- Fluff with a big fork when done.
- If using canned softened beans the water in the can is sufficient, but if you're using dry beans then add in 1/2 c. water to mix. It is important to have a ratio of 2 c. rice to 2 1/2 c. water.
- It is important to use the water the beans were boiled in or possibly the water which came in the canned beans. This gives the Congri the black-gray color which is typical of this dish.
- Fruit;
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