📝 About This Recipe
Casamiento, which literally translates to 'marriage,' is the beloved soul food of El Salvador, representing the perfect union of silky black beans and fluffy white rice. This dish transforms humble staples into a flavor powerhouse using aromatic sofrito, earthy cumin, and the essential addition of savory bean broth. It is a versatile masterpiece, traditionally served at breakfast alongside eggs or as a hearty side dish for grilled meats at dinner.
🥗 Ingredients
The Aromatics (Sofrito)
- 3 tablespoons Vegetable Oil (or lard for a more traditional, smoky flavor)
- 1/2 cup White Onion (finely diced)
- 1/2 cup Green Bell Pepper (finely diced)
- 3 pieces Garlic Cloves (minced)
The Marriage
- 2 cups Long-Grain White Rice (cooked and chilled (preferably day-old))
- 2 cups Cooked Black Beans (homemade or high-quality canned, drained)
- 1/2 cup Black Bean Broth (reserved from the pot or the can to add color and moisture)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Dried Oregano (crushed between palms)
- to taste Salt and Black Pepper
For Garnish and Serving
- 2 tablespoons Fresh Cilantro (chopped)
- 1/4 cup Salvadoran Crema (or sour cream)
- 1/4 cup Queso Duro Blando (grated, or substitute with Cotija)
👨🍳 Instructions
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1
Begin by fluffing your pre-cooked rice with a fork to ensure there are no large clumps; using day-old rice is the secret to preventing a mushy texture.
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2
Heat the vegetable oil or lard in a large non-stick skillet or traditional Dutch oven over medium heat until shimmering.
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3
Add the diced onions and green peppers to the skillet. Sauté for 5-6 minutes until the onions are translucent and the peppers have softened.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Add the cooked black beans to the aromatic mixture. Stir gently to coat them in the oil and vegetables for 2-3 minutes.
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6
Sprinkle the cumin, dried oregano, salt, and pepper over the beans and stir to distribute the spices evenly.
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7
Incorporate the cooked rice into the pan, folding it gently into the beans. The goal is to distribute the beans evenly throughout the rice.
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8
Pour in the reserved black bean broth. This is the crucial step that 'marries' the two ingredients, giving the rice its signature dark, mottled color.
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9
Reduce the heat to medium-low and cook, stirring occasionally, for 8-10 minutes. You want the liquid to be absorbed and the flavors to meld together.
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10
For an authentic 'frito' finish, allow the mixture to sit undisturbed for the last 2 minutes to develop a slight crust on the bottom of the pan.
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11
Taste and adjust seasoning, adding more salt if necessary.
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12
Remove from heat and garnish with fresh cilantro. Serve hot in a large bowl or as a side plate.
💡 Chef's Tips
Always use cold, day-old rice to ensure the grains stay separate and don't turn into a paste. If using canned beans, don't throw away the liquid; that 'aquafaba' contains the deep pigment needed for the authentic dark look of Casamiento. For an extra layer of flavor, sauté a small piece of bacon or salt pork with the onions at the start. If the mixture feels too dry, add a tablespoon of water or more bean broth one at a time until the desired consistency is reached. To make it vegetarian/vegan, ensure you use vegetable oil and skip the cheese garnish or use a nut-based crumble.
🍽️ Serving Suggestions
Serve with two fried eggs, fried sweet plantains (maduros), and a thick slice of avocado for a classic Salvadoran breakfast. Pair with grilled steak (Carne Asada) and a fresh cabbage slaw (curtido) for a hearty dinner. Top with a generous dollop of Salvadoran crema and a sprinkle of salty hard cheese. Serve alongside warm corn tortillas to scoop up the mixture. Enjoy with a hot cup of Salvadoran coffee or a cold Horchata de Morro.