Easy Instant Pot Cuban Black Beans ???????? #shorts
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Traditional Cuban Rice, Beans & Greens Recipe! - Day 28
VEGANUARY WEEK 4
????As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - ????
Rice, beans & greens!! All the good things you could possibly need for a delicious meal ????
First we're going to roast our peppers in the oven so they get a gorgeous texture and taste! These will go perfectly in our spicy rice.
Make your rice, beans and spices all in a deep frying pan. Feel free to adjust the spices to your liking!
This is a great dinner or lunch option, it's full of healthy carbs and packed full of fibre! It's got a great flavour and it's super spicy, you guys will love it ????
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Recipe for Cuban Congris or Moro (Black Beans & Rice) in the OVEN! WTF???
???????????????????? ???? ???????????????????????????????????????? (or simply Moros, Moro, congri, or Arroz Moro) is a Cuban dish served virtually everywhere #Cuban food is available. Here is my #recipe for making ???????????????????? ???????????????????? ???????????????????? ????????????????????????????, Moros Y Cristianos, and any other one-pot rice meal in the OVEN! If you are not familiar with Cuban style Arroz Congris or Moros Y Cristianos, it is basically nothing more than Cuban black beans and rice cooked in one pot with added seasonings. Depending on what part of Cuba you or your family is from, you may have different names for this Cuban dish. That is because, in Cuban cuisine, there are two versions of this dish. One has black beans and the other has red beans.
From what I understand, people from the east side of the country, and when I say that, I mean east of Camaguey, into Oriente, and to the Sierra Maestra call the black bean version Arroz con Moro and those in Havana, and all the way to Miami, Arroz Congris. Either way, this is a variation of the dish's original name, Moros y Cristianos. As printing became popular in the early 1900s, the term Moros y Cristianos sounded a little racist for a racially integrated country like Cuba. The name implies that the white rice is the Christians, and the black beans are the Moors (Moros). Cubans, who are known for their slang, shortened it to Moros, a term just about everyone understands. However, know that ???????????????????? ???????????????????????????? and moro is the same thing. The term congris is more than likely something African slaves would have called it. The names are used interchangeably, whether you are from the east or the west parts of Cuba.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????????? ) - ???????????????????????????????????????????? ???????????????????? ????????????????????????
Ok, so with history out of the way, let's talk about cooking arroz congris! One of the first things that people will comment about, aside from the oven cooking method, is how to make this in smaller quantities! Trust me, I have tried, after accurately dividing the recipe in half, thirds, and quarters, for some reason, it just does come out tasting the same!
The second thing that I want to mention is that this is not my recipe and I’m not making any claims to it. This is just how I learned to cook arroz congris while working at restaurants in the South Florida, Miami area.
???????????????????? ???? ???????????????????????????????????????? ( ???????????????????? ???????????????????????????? ) ???????? ???????????? ????????????????!
As I said in the video, many people might be taken back because I am not only using canned beans, but I am also cooking this Cuban #Congris recipe in the oven. Nevertheless, if you want consistency and put in the oven and walk away type of Cuban food, this is the recipe you want to follow! I think that many people don't cook Moros, Moro, congri, or Arroz Moro for the simple reason that it is one of those hit or miss types of dishes.
This #CubanCongris recipe, as far as ingredients, is pretty loyal to the traditional recipe making this video more of a technical cooking procedure rather than a recipe. Please visit the Cuban #Redneck website for a list of ingredients –
The first thing you are going to need is an oven-safe saucepan or casserole dish with a lid. The lid part is vital! To this vessel, we'll add the rice along with the dry spices and stir thoroughly. Once that is combined, we'll add the oil and mix with a wooden spoon until every rice grain is cover with oil. The next step is to open the two cans of black beans, drain the liquid into a measuring cup, and add the beans to the rice. To the liquid we got from the beans, we will add either vegetable or chicken stock to account for three cups of liquid, then add that to the rice and bean, as well as the bay leaves. It is recommended that you add a layer of aluminum foil or parchment paper to achieve a better seal on your saucepan or casserole dish.
We can now place our dish at the center of a 375-degree oven for exactly 70 minutes. After the timer has expired, the first thing we need to check is that our rice is cooked! I have done this Cuban congris recipe hundreds of times, and if you stay true to the measurement, this recipe for Cuban congri has never failed me. Nevertheless, there are always variations with residential ovens and so on, so if by any chance your rice is a little firm, just cover it up and put it back in the oven for another 5 minutes. If the rice is cooked, remove the bay leaves, and use a fork to fold the rice and beans until you achieve a balanced mix.
So, whether you call it Moros y Cristianos or simply Moros, Moro, congri, or Arroz Moro, this hallmark Cuban dish will impress! Even though we used canned beans instead of beans made from scratch, and the oven rather than the traditional stovetop method, the taste profile, tenderness, and consistency of this Cuban #CongrisRecipe is undeniable.
#MorosYChristianos #GalloPinto #ArrozCongri #CubanFood #CubanDish #CongrisReceta #ArrozCongrisCubano
Cuban black beans & rice /Congri / Moros y Cristianos / (How to get darker rice)
Arroz Moro
Ingredients:
2 cups of rice
1 /2 bag black
3 tsp vegetable oil
1-2 bay leaves
olive oil
1 /2 medium bell pepper diced
1 /2 med red pepper (diced )
1 large onions
6 garlic cloves
1 tsp oregano, dried
1/2 tsp cumin
1 tbsp Sazon completa (Badia) or Sazonador (Goya)
1 tsp salt
1 tsp ground black pepper or to taste
bacon or ham or neck bones or Spanish chorizo sausage diced
1 tsp brown sugar
1 tsp vinegar (optional)
1. Add beans to a pressure cooker 1 bay leaf, 1 -2 hammocks or 2 pieces of neck bones. Cook for 1 & 1/2 hours or 40 min in pressure cooker
2. When tender drain beans put beans in a bowl & save the broth. Set aside.
CONGRI INGREDIENTS:
1. In the another pot cook your Sofrito: add 2 tbsp of oil to sauté 1 med onion diced , 1 red pepper & 1 green pepper & 4 cloves of garlic. Add 1 tsp oregano, 1/2 tsp cumin, 1 bayleaf, 1 tbsp Sazon completa, salt & pepper to taste. Add bacon or ham or chorizo sausage diced for flavor. Add rice, stir fry for 3 minutes to coat rice.
2. Add beans & 2-3 cups beans stock, 1 tsp vinegar, 1 tsp sugar
3. bring to boil and cook on slow heat for about 25 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with foil or a lid to seal in the steam. If rice is still hard add 1/4 c of bean broth