Ingredients
FORMATTED BY LISA CRAWFORD
FOR THE BEANS
1/2 lb red beans
1/2 green bell pepper
1 medium onion, quartered
FOR THE SOFRITO
1 tbsp olive oil
1/2 green bell pepper, seeded and diced
1 large onion, diced
4 cl garlic, minced
1/2 cup tomato sauce
1/2 tsp fresh oregano
TO FINISH THE DISH
2 cup converted rice
1 bay leaf
Directions
Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water. Add the green pepper, onion and 6 cups of
fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1 1/2 to
2 hours. Drain the beans and reserve cooking liquid. This can be done
ahead. (Or, open 2 cans red beans, rinse and drain). To make the
sofrito, heat olive oil in a large skillet with cover. Add pepper
and onion and cook for about 3 minutes. Add the garlic, tomato sauce
and oregano, stir and cook for another 2 minutes. Add the rice to the
skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean
cooking liquid and add to the rice.( if using canned beans add water)
Continue to stir at high heat until it comes to a boil. Turn heat
down to simmer, add cooked beans, stir very gently, cover skillet and
cook for 20 minutes.
Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat
(11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5
bread, .5meat, .5 fat
Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95
Servings: 8 servings
Congri Cubano Recipe brought to you by Recipe Ideas
Categories: Cuban
The History of Recipes
Food historians have traced the existance of recipes far back into the far past, in truth as far into history as the early Egyptians, and quite possibly further than that. However, in the main part, these old records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times 25BC a roman called Apicius created a number of documents which described recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into appetizers, main meal and afters, a very modern way of dining. This early Roman chef describes how the early Romans used many different spices and herbs, including many that are still in use today such as thyme, rue and parsley. During the succeeding few hundred years, the families of Europe tried to serve up the most exotic banquets, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Congri Cubano recipe.
