Arroz Congri Recipe

• 2 cups white long-grained rice
• 1 cup small-grained black beans to make a stock
• 2 cups black beans stock
• 1 large white onion
• 4 large cloves of garlic
• 2 sweet peppers (red and green)
• a pinch of ground oregano
• 1 large bay leaf
• 1/4 cup vegetable oil (preferably sunflower oil)
• 1 teaspoon salt

1. Wash the previously picked and sorted black beans
2. Place them in a pressure cooker and cover with water
3. Cook at pressure for 30 to 40 minutes
4. Slowly release the pressure, uncover the pot and make sure the beans are tender
5. Separate the beans from the stock and put the stock aside
6. Finely chop the onion and garlic
7. Cut the peppers into thin strips
8. Put the finely chopped onion, garlic and sliced pepper along with the oregano into a pot and sautA in hot oil until the onion is golden
9. Add the bean stock, beans, rice, and the bay leaf and salt
10. Cover and place the pot over medium heat until it comes to a boil
11. Stir the rice and beans to prevent from sticking to the bottom of the pot
12. Cover the pot and continue cooking over low heat, until the rice absorbs the liquid.
13. (10 to 15 minutes.)
14. Cooking times may vary by stove etc
15. Once the liquid is absorbed Stir again, remove from heat and let cool before serving

rice, black beans, black beans, white onion, garlic, sweet peppers, ground oregano, bay leaf, vegetable oil, salt

Taken from cookeatshare.com/recipes/arroz-congr-32011 (may not work)