When black beans and rice are cooked together, Cubans call them ‘congri’ or ‘moros y cristianos.’
2 c black beans
1 1/2 Tbs. olive oil
1 onion, chopped fine
3 cloves garlic, chopped
1 jalapeño, chopped
1 Tbs adobo seasoning
2 tsp oregano
1 tsp cumin
1 Tbs vinegar
2 bay leaves
2 cups water
1 1/2 cups brown rice
1 tsp. salt
Soak the black beans in 6 cups of water for about six hours OR place them in a bowl, pour six cups of boiling water over them, place a lid on the bowl, and let them set for an hour. Drain the beans before using them in the recipe.
After the beans are soft turn the Instant Pot to [Sauté] and allow it to heat while you chop the onions, garlic, and jalapeño. Add the olive oil and then the vegetables and sauté until the onions look limp.
Add the seasonings and stir well.
Add the 2 cups of water, the drained, pre-soaked black beans, and the brown rice.
Lock the lid and select [Pressure Cook]. Use the + and – buttons to adjust the cooking time to 30 minutes.
When the machine cycle ends, allow it to change to the [Keep Warm] cycle for 10 minutes before opening the vent.
Remove the bay leaves, add the salt (if needed), fluff, and serve.
This dish has enough protein to serve as the main course. Or, you could use it in whole-wheat tortillas for a healthy burrito.
- Category: Entrée
- Method: Instant Pot
- Cuisine: Cuban
Keywords: Instant Pot, Cuban, Vegetarian, Vegan, Gluten-free, GF, Entrée