Congri is a beloved staple in Cuban cuisine, pairing perfectly with any main dish as a hearty mix of rice and black beans. Soak 250 g of dried black beans in a large pot of cold water overnight. The next day, drain them, cover with fresh water, and cook for 1 hour. Drain, reserving the cooking water. In a skillet, fry 500 g of rice in 1 tablespoon of oil for 3 minutes. Set aside. Sauté 2 diced onions, 6 cloves of garlic, and 2 diced green peppers for 10 minutes. Stir in 1 tablespoon of dried oregano, 1 tablespoon of cumin, salt, and pepper, then add the beans and their reserved water. Bring to a boil, mix in the rice, and bake for about 20 minutes.
Sofrito is a versatile, spicy tomato sauce that elevates countless Cuban dishes with its bold flavors. It's incredibly easy to prepare at home. In 125 ml of olive oil, brown 2 chopped onions, 1 diced green pepper, and 5 crushed garlic cloves for 15 minutes. Add 100 g of minced red peppers, 275 g of tomato sauce, 1 teaspoon of dried oregano, and 1 tablespoon of red wine vinegar. Simmer for 15 minutes over low heat. Pour into a bowl and let cool. Store refrigerated for up to a week.
This silky Cuban flan, blending condensed milk, coconut milk, and eggs, is a tropical twist on a classic dessert. Mix 400 ml of sweetened condensed milk, 400 ml of coconut milk, 4 beaten whole eggs, 1 sachet of vanilla sugar, 1 pinch of nutmeg, and the zest of 1 grated lemon. Pour liquid caramel into the bottom of a mold, then top with the egg mixture. Bake in a bain-marie for 40 minutes at 180°C. Cool completely before unmolding. Serve chilled for the best experience.
