Congri, or Cuban rice and black beans, is a satisfying vegan meal that’s packed with flavour and nutrition. It’s also budget-friendly—you might even have all of the ingredients in your pantry right now!
A lot of people are under the impression that a vegan diet is expensive. And sure, if you fill your grocery cart with all those pricey meat substitutes, it can be! But being vegan can also save you money on groceries. Dishes like Marinated Tofu , Jamaican Rice and Peas , and BBQ Chickpea Tacos are affordable, easy, and delicious. This Cuban congri is another example!
What Is Congri?
Congri is a traditional Cuban dish made with black beans and rice. (Not to be confused with congee , a Chinese porridge also made with rice.) It’s traditionally served as a side dish, but with both rice and beans, it’s a complete protein on its own, so you can totally make a meal out of it.
Congri is super easy—and surprisingly delicious given the simplicity of its ingredients. The key components are black beans and long-grain rice, which provide the protein and carbohydrates for a satisfying meal. Then onions, red bell peppers, garlic, cumin, and a bay leaf are all you need for lots of savoury flavour!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable oil – You can also use canola, corn, or olive oil.
- White onion – Yellow onion will work too.
- Garlic – Fresh garlic is best, but you can substitute 4 teaspoons of garlic powder.
- Red bell pepper – Yellow or orange can be used for a similar flavour, or substitute a green bell pepper for a bit less sweetness.
- Ground cumin
- Canned black beans – Reserve the liquid, then rinse the beans. Alternatively, you can cook dried black beans and reserve the cooking liquid.
- Long-grain white rice
- Bean broth – AKA the liquid from the beans. If you accidentally discard it, you can blend 1/4 cup black beans in 2 cups of vegetable broth and use this instead.
- Bay leaf
- Salt
What’s the Difference Between White Rice and Long Grain White Rice?
White rice is a type of rice that has been milled and polished, removing the outer husk and bran layers. Long-grain white rice is a specific type of white rice; it has an elongated kernel that makes it cook up fluffy, rather than sticky. Congri is best made with long grain white rice, although brown rice can be substituted if you’d like; just don’t use a a short grain white rice like sushi rice or arborio.
How to Make Congri
Making congri is simple—in fact, most of the cooking time is hands-off! Here’s what you’ll need to do.
Cook the aromatics. Heat the oil in a large pot set over medium heat. Stir in the onions and cook for 5 to 6 minutes, or until they’re soft and fragrant. Add the garlic and cook for another 2 minutes, stirring frequently.
Add the next 4 ingredients. Stir the red bell peppers into the onion mixture and cook for 4 to 5 minutes, or until they’re tender. Stir in the cumin and season with salt to taste, then add the beans and rice.
Add the liquid. Pour in the bean broth and add the bay leaf. Stir and season with more salt to taste, then raise the heat to high and bring the mixture to a boil.
Let it simmer. Reduce the heat to medium-low and cover the pot. Cook the rice for 15 to 20 minutes (or the time indicated on the package), until all of the liquid is absorbed.
Fluff the rice and serve. Remove the pot from the heat, but leave the lid on. Let the congri rest for another 15 to 20 minutes, then fluff with a fork and serve.
Tips for Success
These additional tips and hints will help you make perfect vegan congri.
- Adjust the amount of liquid, if necessary. Check the rice package instructions for the correct amount of liquid. Most call for 2 1/4 cups.
- Use a non-stick pot. To keep the rice from sticking to the bottom of your pan, use a non-stick pot; if you don’t have one, a well-seasoned cast iron pot will work, too.
- Let it steam. Although it might be tempting to dig in the minute you remove the pot from the heat, it’s important you give the rice time to finish steaming in its residual heat. This will help it absorb excess moisture so it has a soft, fluffy texture instead of being water-logged.
Variations
The beauty of congri is its simplicity, but you can still give it a few tweaks to make it your own. Here’s some inspiration:
- Add more beans. Make your congri even more filling by adding an extra 1/2 cup of beans.
- Add extra protein. Vegan chorizo or another spicy plant-based sausage is a delicious addition to congri. Crumble it up and stir it in after you take the pot off the heat, but before you leave it to sit and steam.
- Make it spicy. Add 1/4-1/2 finely chopped jalapeño to the onions and bell peppers as they’re cooking to give your rice a spicy kick.
Serving Suggestions
I love congri as a simple dinner, but if you want to serve it as a side, try pairing it with:
- Crispy Cauliflower Tacos with Chipotle Crema
- The Best Vegan Enchiladas
- Vegan Crunchwrap Supremes
- Jamaican Jerk Tofu
How to Store Leftovers
Store leftover congri in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water or broth and heat in the microwave or on the stovetop over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes, congri can be frozen for up to 3 months. Transfer it to an airtight container or freezer bag; when you’re ready to reheat it, let it thaw in the refrigerator overnight and then warm it up according to the instructions above.
Ingredients
- 1 tablespoon vegetable oil
- ⅔ cup diced white onion
- 1 ½ tablespoons finely chopped garlic
- ¾ medium red bell pepper , diced
- ¼ teaspoon ground cumin
- 1 cup canned black beans , drained and rinsed but the liquid should be reserved
- 1 cup long-grain white rice , uncooked
- 2 ¼ cups bean broth , In case you accidentally discarded it you can blend 1/4 cup black beans in 2 cups veggie broth and use this instead.
- 1 bay leaf
- Salt , to taste
Instructions
- Cook the onions. Heat the oil in a large pot over medium heat. Add the onions and stir. Let them cook for 5-6 minutes or until soft and fragrant. Add the garlic, mix well, and cook for another 2 minutes.
- Add the peppers. Throw the red bell peppers into the pan and cook them for 4-5 minutes or until just tender. Stir in the cumin and season with salt to taste.
- Add the beans. Gently stir the beans into the mixture. Place the rice in the pot.
- Pour in the liquid. Add the bean broth and bay leaf. Stir once or twice to mix the ingredients in the pot. Season with more salt to taste. Raise the heat to high and bring the mixture to a boil. Check your package instructions for the correct amount of liquid you should be adding depending on the type/brand you’re using. Most kinds will work with 2 1/4 cups, but always check your package instructions to make sure.
- Let it simmer. Immediately reduce the heat to medium-low and cover the pot. Cook the rice according to package instructions. It should be about 15-20 minutes or until all of the liquid is absorbed.
- Fluff the rice. Remove the pot from the heat. Leave the lid on and let the rice rest for another 15-20 minutes. Remove the lid and use a fork to gently fluff up the rice. Serve warm and enjoy.
Notes
Congri, or Cuban rice and black beans, is a satisfying vegan meal that’s packed with flavour and nutrition. It’s also budget-friendly—you might even have all of the ingredients in your pantry right now!
A lot of people are under the impression that a vegan diet is expensive. And sure, if you fill your grocery cart with all those pricey meat substitutes, it can be! But being vegan can also save you money on groceries. Dishes like Marinated Tofu , Jamaican Rice and Peas , and BBQ Chickpea Tacos are affordable, easy, and delicious. This Cuban congri is another example!
What Is Congri?
Congri is a traditional Cuban dish made with black beans and rice. (Not to be confused with congee , a Chinese porridge also made with rice.) It’s traditionally served as a side dish, but with both rice and beans, it’s a complete protein on its own, so you can totally make a meal out of it.
Congri is super easy—and surprisingly delicious given the simplicity of its ingredients. The key components are black beans and long-grain rice, which provide the protein and carbohydrates for a satisfying meal. Then onions, red bell peppers, garlic, cumin, and a bay leaf are all you need for lots of savoury flavour!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetable oil – You can also use canola, corn, or olive oil.
- White onion – Yellow onion will work too.
- Garlic – Fresh garlic is best, but you can substitute 4 teaspoons of garlic powder.
- Red bell pepper – Yellow or orange can be used for a similar flavour, or substitute a green bell pepper for a bit less sweetness.
- Ground cumin
- Canned black beans – Reserve the liquid, then rinse the beans. Alternatively, you can cook dried black beans and reserve the cooking liquid.
- Long-grain white rice
- Bean broth – AKA the liquid from the beans. If you accidentally discard it, you can blend 1/4 cup black beans in 2 cups of vegetable broth and use this instead.
- Bay leaf
- Salt
What’s the Difference Between White Rice and Long Grain White Rice?
White rice is a type of rice that has been milled and polished, removing the outer husk and bran layers. Long-grain white rice is a specific type of white rice; it has an elongated kernel that makes it cook up fluffy, rather than sticky. Congri is best made with long grain white rice, although brown rice can be substituted if you’d like; just don’t use a a short grain white rice like sushi rice or arborio.
How to Make Congri
Making congri is simple—in fact, most of the cooking time is hands-off! Here’s what you’ll need to do.
Cook the aromatics. Heat the oil in a large pot set over medium heat. Stir in the onions and cook for 5 to 6 minutes, or until they’re soft and fragrant. Add the garlic and cook for another 2 minutes, stirring frequently.
Add the next 4 ingredients. Stir the red bell peppers into the onion mixture and cook for 4 to 5 minutes, or until they’re tender. Stir in the cumin and season with salt to taste, then add the beans and rice.
Add the liquid. Pour in the bean broth and add the bay leaf. Stir and season with more salt to taste, then raise the heat to high and bring the mixture to a boil.
Let it simmer. Reduce the heat to medium-low and cover the pot. Cook the rice for 15 to 20 minutes (or the time indicated on the package), until all of the liquid is absorbed.
Fluff the rice and serve. Remove the pot from the heat, but leave the lid on. Let the congri rest for another 15 to 20 minutes, then fluff with a fork and serve.
Tips for Success
These additional tips and hints will help you make perfect vegan congri.
- Adjust the amount of liquid, if necessary. Check the rice package instructions for the correct amount of liquid. Most call for 2 1/4 cups.
- Use a non-stick pot. To keep the rice from sticking to the bottom of your pan, use a non-stick pot; if you don’t have one, a well-seasoned cast iron pot will work, too.
- Let it steam. Although it might be tempting to dig in the minute you remove the pot from the heat, it’s important you give the rice time to finish steaming in its residual heat. This will help it absorb excess moisture so it has a soft, fluffy texture instead of being water-logged.
Variations
The beauty of congri is its simplicity, but you can still give it a few tweaks to make it your own. Here’s some inspiration:
- Add more beans. Make your congri even more filling by adding an extra 1/2 cup of beans.
- Add extra protein. Vegan chorizo or another spicy plant-based sausage is a delicious addition to congri. Crumble it up and stir it in after you take the pot off the heat, but before you leave it to sit and steam.
- Make it spicy. Add 1/4-1/2 finely chopped jalapeño to the onions and bell peppers as they’re cooking to give your rice a spicy kick.
Serving Suggestions
I love congri as a simple dinner, but if you want to serve it as a side, try pairing it with:
- Crispy Cauliflower Tacos with Chipotle Crema
- The Best Vegan Enchiladas
- Vegan Crunchwrap Supremes
- Jamaican Jerk Tofu
How to Store Leftovers
Store leftover congri in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a splash of water or broth and heat in the microwave or on the stovetop over medium heat until warmed through.
Can This Recipe Be Frozen?
Yes, congri can be frozen for up to 3 months. Transfer it to an airtight container or freezer bag; when you’re ready to reheat it, let it thaw in the refrigerator overnight and then warm it up according to the instructions above.
Ingredients
- 1 tablespoon vegetable oil
- ⅔ cup diced white onion
- 1 ½ tablespoons finely chopped garlic
- ¾ medium red bell pepper , diced
- ¼ teaspoon ground cumin
- 1 cup canned black beans , drained and rinsed but the liquid should be reserved
- 1 cup long-grain white rice , uncooked
- 2 ¼ cups bean broth , In case you accidentally discarded it you can blend 1/4 cup black beans in 2 cups veggie broth and use this instead.
- 1 bay leaf
- Salt , to taste
Instructions
- Cook the onions. Heat the oil in a large pot over medium heat. Add the onions and stir. Let them cook for 5-6 minutes or until soft and fragrant. Add the garlic, mix well, and cook for another 2 minutes.
- Add the peppers. Throw the red bell peppers into the pan and cook them for 4-5 minutes or until just tender. Stir in the cumin and season with salt to taste.
- Add the beans. Gently stir the beans into the mixture. Place the rice in the pot.
- Pour in the liquid. Add the bean broth and bay leaf. Stir once or twice to mix the ingredients in the pot. Season with more salt to taste. Raise the heat to high and bring the mixture to a boil. Check your package instructions for the correct amount of liquid you should be adding depending on the type/brand you’re using. Most kinds will work with 2 1/4 cups, but always check your package instructions to make sure.
- Let it simmer. Immediately reduce the heat to medium-low and cover the pot. Cook the rice according to package instructions. It should be about 15-20 minutes or until all of the liquid is absorbed.
- Fluff the rice. Remove the pot from the heat. Leave the lid on and let the rice rest for another 15-20 minutes. Remove the lid and use a fork to gently fluff up the rice. Serve warm and enjoy.
Notes
Congri (Cuban Black Beans and Rice)
Ingredients
- 1 tablespoon vegetable oil
- ⅔ cup diced white onion
- 1 ½ tablespoons finely chopped garlic
- ¾ medium red bell pepper diced
- ¼ teaspoon ground cumin
- 1 cup canned black beans drained and rinsed but the liquid should be reserved
- 1 cup long-grain white rice uncooked
- 2 ¼ cups bean broth In case you accidentally discarded it you can blend 1/4 cup black beans in 2 cups veggie broth and use this instead.
- 1 bay leaf
- Salt to taste
Instructions
- Cook the onions. Heat the oil in a large pot over medium heat. Add the onions and stir. Let them cook for 5-6 minutes or until soft and fragrant. Add the garlic, mix well, and cook for another 2 minutes.
- Add the peppers. Throw the red bell peppers into the pan and cook them for 4-5 minutes or until just tender. Stir in the cumin and season with salt to taste.
- Add the beans. Gently stir the beans into the mixture. Place the rice in the pot.
- Pour in the liquid. Add the bean broth and bay leaf. Stir once or twice to mix the ingredients in the pot. Season with more salt to taste. Raise the heat to high and bring the mixture to a boil. Check your package instructions for the correct amount of liquid you should be adding depending on the type/brand you’re using. Most kinds will work with 2 1/4 cups, but always check your package instructions to make sure.
- Let it simmer. Immediately reduce the heat to medium-low and cover the pot. Cook the rice according to package instructions. It should be about 15-20 minutes or until all of the liquid is absorbed.
- Fluff the rice. Remove the pot from the heat. Leave the lid on and let the rice rest for another 15-20 minutes. Remove the lid and use a fork to gently fluff up the rice. Serve warm and enjoy.
Notes
Nutrition
Congri (Cuban Black Beans and Rice) https://jessicainthekitchen.com/congri/ March 13, 2023
These vegan lactation cookies are loaded with oats and other ingredients that will boost your milk supply, but the addition of chocolate chips makes them taste like an indulgent treat! Bake them up crispy or soft—and don’t forget to pop some in the freezer for later.
This post is for the new mamas out there. (Although really, these cookies are so delicious that everyone will want to eat them.) Lactation cookies have definitely become a thing in recent years, and now you can even get store-bought versions; unfortunately, vegan lactation cookies are a little more difficult to find. I wanted to come up with my own version, made with all those galactagogues, but without the dairy and eggs.
My vegan lactation cookies taste like a real treat, with dark chocolate and crunchy pecans in every bite. Best of all, whether you like a chewy cookie or a crunchy cookie (my personal fave), you can have it your way—bake them longer and they’ll be perfectly crisp, or take them out of the oven sooner for a soft, chewy texture.
How Do Lactation Cookies Work?
It’s all about those galactagogues, which is shorter way of saying: foods that promote milk production. For centuries, mothers have been using herbs and foods like oats, fenugreek, milk thistle, anise, and fennel to naturally increase their milk supply when breastfeeding. Lactation cookies may be trendy now, but they’re built on a long-standing tradition.
These vegan lactation cookies are made with a number of galactagogues, including oats, flax, almonds, chia, and pecans. Flaxseed also contains phytoestrogens, which can help stimulate the production of prolactin, the hormone responsible for producing breastmilk.
How Often Should You Eat Lactation Cookies?
You should eat one or two cookies a day for best results, but there’s no upper limit since these vegan lactation cookies are made with whole food ingredients—you can never eat too many oats, nuts, and seeds!
(Looking for more recipes that are good sources of galactagogues to boost your milk supply? Try my pumpkin pie overnight oats , coconut chickpea curry , and kale, apple, and chickpea salad with vegan feta .)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – This does double-duty here—it’s an ingredient that boosts milk supply and it makes a flax egg to bind these vegan lactation cookies together.
- Water
- Oat flour
- Almond flour – Not almond meal! Almond flour is more finely ground.
- All-purpose flour – You can use a measure-for-measure gluten-free flour substitute to make these gluten-free lactation cookies.
- Baking soda
- Baking powder
- Coconut sugar – Or use brown sugar.
- Ground cinnamon
- Salt
- Coconut oil – Melt this before adding it to the recipe.
- Agave syrup
- Vanilla extract
- Shredded coconut – Don’t used the sweetened kind; the cookies are sweet enough without it!
- Dark chocolate chips – Make sure you purchase a brand that’s vegan.
- Pecans – Since these will be chopped anyway, you can save some money by buying pecan pieces instead of whole nuts.
- Chia seeds
How Do You Make Oat Flour?
You can make your own oat flour by putting old-fashioned oats (also known as rolled oats) in your blender or food processor and blending until a fine powder forms.
How to Make Vegan Lactation Cookies
Here’s how to make these vegan lactation cookies at home:
Make the flax egg. Whisk the ground flaxseed and water in a small bowl. Let the mixture sit for 10 to 15 minutes, or until it thickens and gels.
Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
Toast the oat flour. Place the oat flour in a small pan set over low heat. Toast the flour for 7 to 10 minutes or until it’s golden and smells toasty, shaking the pan every few minutes to keep it from burning. Transfer the flour to a large mixing bowl.
Mix the dry ingredients. Whisk the all-purpose flour and almond flour into the oat flour, then whisk in the baking soda, baking powder, coconut sugar, ground cinnamon, and salt.
Add the wet ingredients. Stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until a thick dough forms.
Toast the coconut. Add the shredded coconut to a small pan set over low heat. Toast the coconut for 2 to 3 minutes or until golden, shaking the pan constantly. Remove from heat.
Fold in the add-ins. Add the toasted shredded coconut, chocolate chips, pecans, and chia to the cookie dough and fold them in until they’re evenly distributed.
Form the cookies. Using 2 tablespoons of dough at a time, roll the cookie dough into balls and place them on the prepared baking sheet. Flatten each ball of dough with your fingers until they’re 1/4-inch thick, leaving 4 inches between each cookie.
Bake. Place the pan in the oven and bake for 20-30 minutes, or until the cookies are slightly set in the centre and golden around the edges and bottom.
Serve. Let the cookies cool for at least 10 minutes before removing them from the baking sheet.
Tips for Success
These simple tips will help you make sure your vegan lactation cookies turn out perfect!
- Chill the dough. If your dough feels too soft, or your kitchen is hot, you may want to chill the dough in the refrigerator for 20-30 minutes. This will help it firm up, making rolling the dough easier.
- Skip the toasting. You can skip toasting the oat flour if you’re in a rush. The texture will be softer, but the cookies will still be delicious!
- Make them crunchy or soft. Bake the cookies for 30 minutes if you want a crispy-crunchy texture, or 20 minutes for soft-baked lactation cookies. Or split the difference and bake them for 25 minutes for cookies that are crispy on the edges and soft in the middle.
Variations
You can swap the dark chocolate chips for cacao nibs, use macadamias or almonds instead of pecans, or add dried cranberries, raisins, or dried cherries to the cookie dough. Feel free to get creative!
How to Store
Vegan lactation cookies can be stored in an airtight container at room temperature for up to 4 days.
Can I Freeze This Recipe?
Yes, you can freeze these vegan location cookies. After baking and cooling the cookies, place them in a freezer-safe container or freezer bag with parchment paper between layers of cookies to prevent sticking. Freeze for up to 2 months; when you’re ready to enjoy them, you can thaw them at room temperature for about an hour or pop them in the microwave for a warm treat.
More Cookie Recipes
- Banana Oatmeal Cookies
- Vegan Pumpkin Cookies (Soft Batch)
- Chewy Trail Mix Cookies (Vegan & Gluten Free)
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (VIDEO)
Ingredients
- 1 ½ tablespoon ground flaxseed
- ¼ cup water
- 1 cup oat flour
- ½ cup almond flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut oil , melted
- 3 tablespoons agave syrup
- ½ teaspoon vanilla extract
- ½ cup toasted shredded coconut
- ¼ cup dark chocolate chips
- ¼ cup roughly chopped pecans
- 1 tablespoon chia seeds
Instructions
- Make the flax egg. Whisk the ground flaxseed and water in a small bowl until well combined. Set it aside for 10-15 minutes or until the mixture thickens.
- Prepare the baking tray. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Set it aside.
- Toast the oats. Add the oat flour to a small pan over low heat. Shake the pan occasionally. Let them toast for 7-10 minutes or until lightly golden. They should smell toasty. Remove it from the heat and set them aside. Don’t skip this step, it makes all the difference in texture.
- Whisk the dry ingredients. Mix the oat flour, all-purpose flour, and almond flour in a large mixing bowl. Add the baking soda, baking powder, coconut sugar, ground cinnamon, and salt. Whisk until well combined.
- Add the wet ingredients. Gently stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until well combined. The mixture should have turned into a thick dough.
- Toast the coconut. Add the shredded coconut to a small pan over low heat. Shake the pan constantly because it burns easily. Let the coconut toast for 2-3 minutes or until golden. Remove it from the heat and set it aside.
- Fold in the add-ins. Gently stir in the toasted shredded coconut, chocolate chips, pecans, and chia.
- Bake. Grab 2 tablespoons of dough and roll it into a ball. Place it on the baking sheet. Use your fingers to flatten it until it’s 1/4" thick. Repeat for all the dough, leaving about 4" of space between each cookie. Bake for 20-30 minutes or until golden around the edges. The bottom should be golden brown and the center slightly set.
- Serve. Remove them from the heat. Let them cool for at least 10 minutes before removing the cookies from the baking tray. Serve and enjoy.
