This Casamiento Salvadoreño recipe is as simple and as easy as they come—and mannnnn, is it good.
Casamiento is essentially a mixture of rice and beans, and you’ll find different, yet very similar versions of this all around the world. And they’re many times named differently too! Being raised by a Salvadoran mother and Guatemalan version, we had casamiento VERY often, and my favorite was having it for breakfast with some scrambled eggs on the side, quesito (cheese), tortilla and fried plantains. UGHH, I crave this breakfast ALL the time.
My parent’s would make this dish with a variety of different beans, dependent on what we had on hand—sometimes it was black beans, sometimes pinto, and sometimes it were these Salvadoran red beans. Traditionally in El Salvador, casamiento is made with these red beans so that is what I’ll be showing you today! But feel free to use whatever beans you have on hand. Either way they’re still beans mixed with rice and they’re still so insanely delicious.
Also, bonus points if you made this casamiento with homemade tortillas de masa, bonus points if you eat it with cuajada (Salvadoran cheese) and extra bonus points if you eat them with fried plantains!!!
How to Make Casamiento Salvadoreño:
- Heat your cooking oil in a sauté pan over medium heat and sauté the onions for about 2 -3 minutes, until translucent.
- Then add the bell peppers and sauté for another 1-2 minutes.
- Add the minced garlic and sauté for a few more seconds, just until fragrant as not to burn the garlic, then add the rice to fry for about 1 minute.
- Add the beans and sauté everything for about 5 minutes, stirring frequently and adding in the reserved bean broth little by little. The broth is what will bind the beans and rice together, so add as much broth as needed for the bean/rice mixture to come together.
- Season and serve with tortillas and queso fresco.
Casamiento Salvadoreño – Tips & Tricks
- Make the beans and rice a day ahead! Similar to fried rice, the rice holds it’s shape best when it’s at least a day old and this also allows to the beans to become more flavorful!
- When storing leftovers store them in an airtight container and they’ll hold up for 3-4 days in the fridge or up to 6 months in the freezer!
Other authentic & Latin-inspired recipes you’ll love—
Huevos Ahogados en Salsa Verde
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Cebolla Curtida (Pickled Red Onions)
If you make this Casamiento Salvadoreño, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
How to Make Casamiento Salvadoreño (Salvadoran Beans and Rice)
Ingredients
- 1 tbsp grapeseed or avocado oil
- ½ c chopped onion
- 1 green bell pepper, seeded and chopped
- 1 tbsp minced garlic, about 1-2 cloves
- 2 c cooked rice
- 2 c cooked Salvadoran red beans (black or pinto also work!)
- 1¼ c reserved bean broth
- Pinch of cumin
- Pinch of salt
Instructions
- Heat your cooking oil in a sauté pan over medium heat and sauté the onions for about 2 -3 minutes, until translucent.
- Then add the bell pepper and sauté for another 1-2 minutes.
- Add the minced garlic and sauté for a few more seconds, just until fragrant as not to burn the garlic, then add the rice to fry for about 1 minute.
- Add the beans and sauté everything for about 5 minutes, stirring frequently and adding in the reserved bean broth little by little. The broth is what will bind the beans and rice together, so add as much broth as needed for the bean/rice mixture to come together.
- Season and serve with tortillas and queso fresco.
Notes
Nutrition
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salvadoran
salvadoran
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