This Casamiento recipe is as straightforward as it is satisfying. A beloved Salvadoran staple, casamiento is essentially a flavorful blend of rice and beans—comforting, nutritious, and versatile. In El Salvador it’s traditionally made with red beans, but black or pinto beans work well too. This version is written to be simple, authentic, and perfect for breakfast, lunch, or dinner.
I grew up eating casamiento often, usually at breakfast with scrambled eggs, fresh tortillas, a crumbly Salvadoran cheese (cuajada or queso fresco), and sweet fried plantains. The combination of tender beans, fluffy rice, sautéed aromatics, and a bit of reserved bean broth makes this dish deeply comforting and flavorful. It’s a great way to use leftover rice and beans, and it comes together quickly once your beans and rice are cooked.
How to Make Casamiento
- Heat 1 tablespoon of grapeseed or avocado oil in a sauté pan over medium heat. Add ½ cup chopped onion and cook 2–3 minutes until translucent.
- Stir in 1 chopped green bell pepper and cook another 1–2 minutes until slightly softened.
- Add 1 tablespoon minced garlic and sauté just a few seconds until fragrant—avoid browning the garlic.
- Add 2 cups cooked rice to the pan and fry for about 1 minute, coating the rice with the aromatics and oil.
- Stir in 2 cups cooked Salvadoran red beans (or black/pinto beans) and begin to add the reserved bean broth a little at a time—about 1¼ cups total—as needed. Sauté and stir for about 5 minutes until the rice and beans come together into a cohesive, moist mixture. The broth binds the ingredients and builds flavor.
- Season with a pinch of cumin and a pinch of salt to taste. Serve warm with tortillas and queso fresco or your preferred accompaniments.
Casamiento — Tips & Tricks
- Use day-old rice when possible. Like fried rice, rice that has had time to dry slightly holds its texture better and prevents mushiness.
- If using canned beans, reserve and use some of the can liquid to bind the dish, or dilute with a little water to reach the right consistency.
- Cook the beans with aromatics (onion, garlic, bay leaf) for extra depth if making homemade beans from scratch.
- Add a squeeze of fresh lime or a few chopped cilantro leaves just before serving for brightness.
- Leftovers store well in an airtight container for 3–4 days in the refrigerator, or freeze up to 6 months. Reheat gently on the stove with a splash of water or broth to revive moisture.
Ingredients
- 1 tbsp grapeseed or avocado oil
- ½ cup chopped onion
- 1 green bell pepper, seeded and chopped
- 1 tbsp minced garlic (about 1–2 cloves)
- 2 cups cooked rice
- 2 cups cooked Salvadoran red beans (black or pinto also work)
- 1¼ cups reserved bean broth (adjust as needed)
- Pinch of cumin
- Pinch of salt, to taste
Instructions
- Warm the oil in a sauté pan over medium heat. Add the chopped onion and cook 2–3 minutes until it becomes translucent.
- Add the chopped green bell pepper and cook another 1–2 minutes, stirring.
- Add the minced garlic and sauté for just a few seconds until fragrant, taking care not to let it burn.
- Add the cooked rice and stir, frying for about 1 minute so the rice absorbs flavors.
- Add the cooked beans and begin adding the reserved bean broth gradually, stirring frequently. Continue to sauté for about 5 minutes, adding broth until the rice and beans bind together into a moist, cohesive mixture.
- Adjust seasoning with a pinch of cumin and salt. Serve immediately with warm tortillas, queso fresco, scrambled eggs, and fried plantains if desired.
Notes
- This recipe assumes the rice and beans are already cooked. If preparing beans from scratch, reserve the cooking liquid to use as the broth for the casamiento.
- You can easily double or halve this recipe. If freezing portions, leave slightly less liquid when reheating to avoid a watery texture.
Nutrition
Approximate calories per serving: 290 kcal. Nutrition values are automatically calculated and should be used as an approximation.
Serving Suggestions
Serve casamiento for breakfast with scrambled eggs, fresh tortillas, a crumble of queso fresco or cuajada, and sweet fried plantains. It also makes a hearty lunch or side dish alongside grilled meats or roasted vegetables.
Did you make this recipe?
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