Recalentado de Congrí con Huevo Frito
El Desayuno y La Merienda: Mornings & The Afternoon Respite
Wednesday morning, straight from a Tupperware container, the cold rice hisses as it hits the cast-iron skillet: a proper Cuban breakfast isn't born in the morning; it's built the night before. This is the recalentado—taking last night's red beans and rice, reviving it in a skillet until a crispy crust forms on the bottom, and finishing the day-old congrí by mastering the high-heat puntilla fry that yields lacy, shattering egg whites and a rich, runny yolk. Break the yolk and grab a fork.
Before you start
Render the pork fat.
Cook the diced bacon in a heavy pot over medium heat until the fat is entirely released and the pork is crispy.
Build the sofrito.
Add the onion and green bell pepper to the hot bacon fat, sweating them for about five minutes until translucent, then stir in the garlic, cumin, oregano, and bay leaf for one minute more to prevent the garlic from turning bitter.
Toast the rice.
Pour the rinsed dry rice directly into the sofrito, stirring constantly to coat every grain in the aromatic fat and lightly toast them to ensure the final dish remains loose and fluffy.
Simmer the congrí.
Add the undrained red beans and chicken broth to the pot, bring the liquid to a rolling boil, then reduce the heat to its absolute lowest setting, cover tightly, and simmer undisturbed for 25 minutes.
Rest the rice overnight.
Fluff the finished rice with a fork, serve what you want for dinner, and crucially, store the rest in a sealed container in the refrigerator overnight so the starches firm up and the flavors deepen.
Ingredients
- thick-cut bacon4 oz
- green bell pepper1 med
- yellow onion1 med
- cloves garlic4 med
- ground cumin1 tsp
- dried oregano1 tsp
- bay leaf1 med
- long-grain white rice1 cup
- canned small red beans15 oz
- chicken broth1 1/4 cup
- olive oil1/4 cup
- large eggs2 large
- water1 tbsp
Method
- 01
Revive the cold congrí with steam.
Place a cast-iron skillet over medium-low heat, add a portion of the leftover cold rice, sprinkle exactly one tablespoon of water over the top, and cover the pan immediately.
- 02
Form the raspa.
After three minutes, remove the lid, press the rice gently into an even layer with a spatula, and let it fry undisturbed for another three minutes to build a prized crispy crust on the bottom.
- 03
Heat the frying oil.
In a separate small frying pan, heat a generous quarter-inch pool of olive oil over medium-high heat until it shimmers and a tiny drop of water violently sizzles on contact.
- 04
Slip the egg into the hot fat.
Crack your egg into a small ramekin first, then lower the cup close to the surface of the oil and gently slide the egg in to prevent splattering and keep the yolk intact.
- 05
Baste for the puntilla.
As the edges of the egg immediately bubble and crisp into a golden lace, tilt the pan slightly and use a spoon to rapidly scoop the hot oil over the top of the egg white and yolk.
- 06
Plate the dish.
Baste for no more than 45 seconds until the white is set but the yolk remains completely liquid, then use a slotted spoon to lift the egg, let it drain for a second, and lay it directly over the steaming, crispy recalentado.
Notes
Embrace the canned beans.
While authentic eastern Cuban congrí relies on dried red beans, high-quality canned beans are a completely respectable weeknight shortcut provided you build a deep, slow-cooked sofrito first.
Respect the high heat.
The American diner egg is cooked low and slow. A proper Spanish-style fried egg requires abundant oil that is nearly smoking; do not fear the heat, as it is the only way to achieve the shattering, lacy edges known as the puntilla.
From Cook Cuban in America.