Salvadoran Casamiento

Name: Salvadoran Casamiento
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 1 cup (200 g) long-grain white rice, uncooked; 2 cups (480 ml) water; 2 tablespoons (30 g) unsalted butter; 1 medium (150 g) yellow onion, medium, finely diced; 1 medium (150 g) red or yellow bell pepper, medium, finely diced; 3 cloves (15 g) garlic cloves, fresh, minced; 2 cans (14.5 oz each) (825 g) red silk beans, canned, drained and rinsed; ½ teaspoon (1 g) ground cumin; to taste salt; to taste black pepper, freshly ground; 2 tablespoons (8 g) fresh cilantro, leaves, chopped (optional)

From the MyKitchenBank Kitchen

Casamiento—literally "marriage" in Spanish—is a beloved Salvadoran comfort dish uniting rice and beans with sautéed onions, peppers, and garlic, seasoned with cumin. Simple to make yet deeply satisfying, it's a traditional side dish served at family tables across El Salvador and works equally well as a light main course, especially alongside grilled meats, pupusas, or fresh tortillas.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: About 6 cups (serves 4)

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Steps

Before you start

Drain and rinse canned beans thoroughly under cool running water
Measure all ingredients and prep vegetables (dice onion and pepper, mince garlic) before you start cooking
Have a medium saucepan and large skillet ready
You can use 2.5–3 cups leftover cooked rice to save 25 minutes; add it in the final combining step instead

1
Cook the rice
- In a medium saucepan (2–3 quart capacity), bring 2 cups (480 ml) water to a boil over high heat, about 3–4 minutes.
- Once boiling, add 1 cup (200 g) rice and stir once.
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15–18 minutes until the water is completely absorbed and rice grains are tender.
- Do not lift the lid during cooking.
- Remove from heat and let rice rest, covered, for 5 minutes.
- Fluff gently with a fork before proceeding.
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Ready when: Water is fully absorbed, rice grains are tender and separated
Tip: Do not lift the lid—escaping steam prevents proper cooking. If you must check doneness, do so only after 15 minutes.
2
Sauté onion and pepper
- While the rice cooks, melt 2 tablespoons (30 g) unsalted butter in a large skillet (10–12 inch) over medium heat.
- Add the diced onion and bell pepper.
- Cook, stirring occasionally, for 4–5 minutes until the onion is translucent and the pepper is soft.
- The vegetables should smell fragrant with lightly caramelized edges.
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Ready when: Onion is translucent and soft, pepper is tender, vegetables smell sweet and aromatic
Tip: Medium heat allows vegetables to cook gently without scorching; too high and they will char rather than caramelize.
3
Add garlic and cook
- Add the 3 minced garlic cloves to the skillet and stir constantly for 1 minute until fragrant.
- Watch carefully—garlic burns quickly and becomes bitter if browned.
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Ready when: Garlic is fragrant and just beginning to turn pale golden
Tip: Keep your eye on the pan; remove it from heat immediately if garlic starts to brown.
4
Add beans and cumin
- Add the drained and rinsed beans (about 3 cups) and ½ teaspoon (1 g) ground cumin to the skillet.
- Stir well to coat the beans in the butter and vegetable mixture.
- Cook for 2–3 minutes over medium heat, stirring frequently, until the beans are heated through and the cumin is evenly distributed.
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Ready when: Beans are hot throughout, cumin aroma is evident, mixture bubbles gently around the edges
Tip: Thorough rinsing of canned beans removes excess sodium and improves the texture of the finished dish.
5
Combine rice with beans
- Once the rice is cooked and fluffed, add it to the skillet with the bean and vegetable mixture.
- Using a wooden spoon or silicone spatula, gently fold and stir for 2–3 minutes until the rice is evenly distributed throughout and heated through.
- Stir with care to avoid breaking rice grains or mashing the beans.
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Ready when: All ingredients are evenly combined, rice appears fluffy and heated, no cold spots remain
Tip: Fold gently using a scooping motion rather than aggressive stirring to keep rice grains whole and beans intact.
6
Season and serve
- Taste the casamiento and add salt and freshly ground black pepper as needed.
- Stir in the fresh cilantro if using.
- Transfer to a serving platter or individual bowls and serve warm.
- Serve alongside grilled chicken, with Salvadoran curtido (pickled cabbage slaw), or as a filling for warm tortillas.
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Ready when: Seasoning is balanced to your taste preference
Tip: Add salt gradually—canned beans and cooked rice may already contain salt, so taste before adding the full amount.

Good to know

Tips

For a quicker version using leftover rice, skip the rice-cooking step and add 2.5–3 cups cooked rice in the final combining step, reducing total time to about 30 minutes.
Some versions add corn kernels, fresh peas, diced tomato, or diced red bell pepper for color and variation. Stir them in with the beans.
For extra heat, add a pinch of cayenne pepper or a finely diced jalapeño along with the garlic.
Serve alongside Salvadoran curtido (pickled cabbage and carrot slaw), fried plantains, or fresh pupusas for an authentic meal.

Make ahead

Casamiento can be made up to 2 days in advance. Store in an airtight container in the refrigerator, then reheat gently on the stovetop or microwave before serving.

Storage & reheating

Room temperature: 2 hours maximum. Refrigerator: 3–4 days in an airtight container. Freezer: Up to 3 months in a freezer bag or airtight container (texture may be slightly softer after thawing). Reheating: Warm in the microwave in 1-minute intervals, stirring between, until hot. Or reheat on the stovetop over medium heat with a splash of broth or water if needed to restore moisture.

Substitutions

red silk beans, canned → Home-cooked beans (2.5–3 cups), black beans, or pinto beans. Home-cooked beans may have a slightly firmer texture. Black or pinto beans will yield an earthier flavor.
long-grain white rice, uncooked → Brown rice or jasmine rice. Brown rice requires about 2.5 cups water and 25–30 minutes of simmering. Jasmine rice cooks in the same time and yields a more fragrant dish.
unsalted butter → Olive oil, vegetable oil, or coconut oil. Use the same amount. Olive oil adds fruity notes; coconut oil adds subtle sweetness.
red or yellow bell pepper, medium → Onion only (omit pepper), or fresh poblano or jalapeño. A poblano adds mild heat and smokiness; jalapeño adds sharp spice. Use 1 whole poblano or ½ jalapeño, diced.