Congri

 (Black Beans with Rice) 

By using precooked beans, you can cut several cooking hours out of this delicious old-time favorite.

INGREDIENTS

3 1/2 cups long-grain white rice

1/4 cup olive oil

1 small onion, finely chopped

4 to 5 cloves garlic, minced

1 lb. cooked ham or bacon slab (or a combination of the two), cut into 1/2-inch cubes

3 to 4 fresh cilantro sprigs, coarsely chopped

3 tbsp. tomato paste

2 tbsp. water

2 cans black beans with liquid (15 oz.) 1 1/2 tsp. salt

5 1/4 cups water

PREPARATION

Rinse rice until water runs clear, then set aside. Add olive oil to large 4-quart stockpot or dutch oven and set over medium-high heat. Add onion, garlic, ham, and cilantro and sauté 5 minutes. Add tomato paste and 2 tablespoons water and sauté 1 minute while stirring. Add beans with liquid, then salt. Cook and stir another 2 minutes. Stir in rice and 5 1/4 cups water. Raise heat to high and bring to boil. Immediately reduce heat to medium and cover. Cook 25 minutes, stirring two or three times in the interim. Set heat to low and continue to cook, covered, another 25 to 30 minutes, until all liquid has been absorbed and rice is fluffy.