Simple Cuban Black Beans and Rice, a.k.a Easy Congri Recipe

If you love Cuban comfort food, this Simple Cuban Black Beans and Rice recipe (Congri) delivers authentic flavor with a faster, more accessible method. Traditional recipes often start with dried beans that require hours of soaking and cooking, but this version uses canned black beans to save time while still capturing the classic Cuban seasoning with sofrito, cumin, oregano, and bay leaf.

I created this recipe to pair with Mojo Chicken and fried plantains, and together they made an incredible Cuban-inspired meal. It’s also a great recipe for small kitchens, camper vans, or busy weeknights, because it keeps the traditional flavor profile without requiring a full day of prep. Am I saying it’s better than authentic? Absolutely not, but there is always a time and a place for simplicity.

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What is Sofrito?

Sofrito is a flavorful vegetable puree used as the base for many Cuban, Caribbean, and Latin dishes. It adds depth, aroma, and richness to beans, rice, soups, and stews.

Sofrito can easily be made ahead and stored in the refrigerator for several days, or frozen in small portions for quick cooking later in the week. Unlike some versions, this Cuban-style sofrito does not contain tomatoes, giving it a vibrant green color and a bright herbal flavor.

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Ingredients

1/4 cup sofrito (see recipe below)
1 can black beans, drained and rinsed
1/2 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
A good grind of fresh pepper
1 bay leaf

Add everything to a sauce pan, and stir, cooking at a simmer for 35 minutes. Remove bay leaf.

While the beans are cooking, cook one cup of rice according to instructions. Serve side by side, beans on top, rice on top, or mixed together, your choice!