Congri (Cuban rice with red beans)   

3 tbsp. olive oil

2 inch cube of salt pork

3 cloves of garlic

1 medium onion

1/4 green pepper

4 oz. of tomato sauce

1 cup long grain white rice

1 can (15 oz.) dark red kidney beans (see image below)

1 1/2 cups of water

1 tbsp. salt

In blender or food processor, purée onion and green pepper together (add a little water if needed). Set aside.

In Dutch oven heat the oil on medium-high heat. Add the salt pork and garlic cloves. Sauté until browned. Discard the garlic.

Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.

Stir in the rice, mixing it well. Add the beans, water and salt and stir. Cook on high heat, uncovered until water begins to boil. Adjust heat to low, cover and let simmer for about 20 minutes until rice is tender.

Serves 4-6

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