• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Contact
  • Policies & Disclosures 
  • Appetizers
  • Bread and Muffins
  • Breakfast and Brunch
  • Dessert
  • Drinks
  • Jewish Holiday Favorites
  • Kids' Picks
  • Lunch
  • Sauces and Staples
  • Side Dishes
  • Snacks
  • Soup
  • Vegetables
  • Beef
  • Chicken
  • Fish
  • Vegetarian

Danas Table

menu icon
go to homepage
  • Recipes
  • Jewish Italian Trip
  • Mother's Day Brunch
  • About
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Jewish Italian Trip
    • Mother's Day Brunch
    • About
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Dana's Table » Recipes » What's for dinner?

    Published: Oct 5, 2012 · Modified: Jan 6, 2024 by Dana Shrager · This post may contain affiliate links

    Casamiento (El Salvadoran Rice and Beans)

    • Facebook
    • Email
    • Print
    Jump to Recipe Print Recipe

    Casamiento is an authentic El Salvadoran recipe for rice and beans. It makes a great vegetarian or vegan meal, or add a meat protein of your choice. This hearty dish is comforting, customizable, and great for meal prep!

    A plate with a casamiento wrap with beans, rice, and corn.

    It’s helpful to have some vegetarian meal prep recipes in your back pocket like Sushi Salad Bowl, Make Ahead Mac and Cheese, Lentil Soup, or this rice and beans recipe. 

    Beans and rice are a staple comfort food in many cultures and are known by different names. Its Cuban name is moros y cristianos; in the Caribbean it's called gallo pinto; in Creole the name is red beans and rice, and in El Salvador it’s called casamiento. The Spanish word casamiento translates to marriage, referring to the classic union of the rice and beans. It’s a simple dish where the sum is greater than the individual parts.

    Save This Recipe Form

    Save This Recipe!

    Enter your email below & I'll send it straight to your inbox. Plus you’ll get my monthly-ish recipe newsletter and my free e-cookbook!

    Dana's Note: This recipe is a fun twist on casamiento because serving the rice and beans in a wrap is a convenient way to eat it, and the toppings add more interest and nutrition. Nevertheless, this is an authentic El Salvadoran recipe that I learned from two El Salvadoran women. I just love how simple, inexpensive ingredients combine into a satisfying meal with a variety of flavors and textures.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes and Substitutions
    • Variations
    • Step by Step Photos
    • Top Tips
    • When to Serve
    • Make Ahead
    • Storage and Reheating
    • More Vegetarian Recipes
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • It's a great way to use up leftovers along with the rice and beans.
    • The wrap is convenient for a grab and go meal.
    • It's great for meal prepping ahead of time.
    • Easy to customize with your favorite toppings.
    • This hearty combination is filling and inexpensive. 

    Ingredient Notes and Substitutions

    See the recipe card below for a complete ingredient list and measurements.

    Jump to Recipe

    • Dried small red beans - The El Salvadoran red beans are small, and are not kidney beans. They are available in my regular supermarket in Southern California under a generic supermarket brand. Other brands I’ve seen include Goya and Rancho Gordo. Red beans are also sold on Amazon. If red beans aren’t available, black beans are an excellent substitute.
    • Produce - Can use white, yellow, or brown onion. Other vegetables include carrots, celery, and garlic. A shortcut to save time is to use a thick vegetable broth instead of the sautéed vegetables and chicken broth. The puréed vegetables lend more nutrients and flavor to the rice.
    • Broth - Use chicken broth or vegetable broth. Can even use water in a pinch. 
    • Brown jasmine rice - I buy brown jasmine or basmati rice because I like fragrant rice, but any medium or long grain rice will work. I like brown rice for extra nutrition and fiber, but white rice works as well.
    • Wraps - I like unprocessed whole wheat tortillas, but use what you like. 
    • Topping options - This dish is versatile and works with a variety of toppings. Try corn, cheese, sautéed vegetables, green pepper, avocado slices, cilantro, lettuce, salsa, or lime juice. Add a fried egg on top for breakfast, or serve it with chicken, beef, or fish. I enjoy this dish with toppings; however, the toppings are optional. Traditional casamiento is just the rice and beans, which are really homey just by themselves.

    Variations

    Add a few shakes of Tabasco if you like food with a kick of heat. Another way to serve casamiento is to skip the tortilla and eat it like a rice bowl with toppings.

    Step by Step Photos

    See the recipe card below for complete directions.

    Jump to Recipe

    Make the Beans

    Small red beans on a cutting board.

    Step 1. Add water to a large pot with salt, beans, garlic, and onion. Bring to a boil then reduce heat and simmer. Stir occasionally. 

    Step 2. Meanwhile, caramelize half an onion until light brown. 

    Step 3. Taste beans for doneness. When there is about 1 cup of cooking liquid left in the beans, purée with the onions using a blender or immersion blender. 

    Step 4: Finally, re-fry the beans in a skillet with some oil. Stir frequently to prevent beans from sticking. Traditional casamiento usually includes refried beans, but if you're in a hurry, you can skip this step.

    Make the Rice

    A bowl of rice topped with fresh herbs.

    Step 1. Heat oil and sauté vegetables until tender. 

    Step 2. Add some broth and purée the vegetables with an immersion blender or blender.

    Step 3. Add puréed vegetables in a pot with rice, the rest of the broth, and salt. 

    Step 4: Bring to a boil then reduce heat to a simmer. Cook until just done and tender. 

    Make a Casamiento Wrap

    Step 1. Mix together beans and rice in a bowl. 

    Step 2. Place a tortilla on a microwaveable plate and add the rice and beans mixture on top with any warm toppings. 

    Step 3. Microwave until warm. 

    Step 4. Add any cold toppings, then serve.

    A plate with avocado slices, lime wedges, corn, and lettuce.

    Top Tips

    • I like to use a teaspoon of dried epazote, a Mexican and Central American herb, when I boil 1 pound of beans because it may help reduce the gasiness of beans, and it lends a nice herby flavor similar to a mix of oregano, mint, and citrus. The flavor can get too strong and prominent, so don’t add too much. 
    • To save time, use a thick vegetable broth and skip sautéing and puréeing the vegetables. 
    • I like to purée the beans, but it’s common to smash the beans with a potato masher and leave them partially chunky.
    • Make a large batch of beans, and portion out to freeze for later. They freeze well!

    When to Serve

    My kids, along with other neighborhood kids, really enjoy this dish for lunch, which I make with leftovers. This dish also can be served for breakfast along with eggs. And it's a great snack when kids come home starving after school. Lastly, after work, this dish makes a quick dinner if the rice and beans are made ahead.

    Make Ahead

    Casamiento is a great dish to prepare ahead of time. It refrigerates, reheats, and freezes really well. Make it in the beginning of the week, and repurpose for different dishes throughout the week. 

    Storage and Reheating

    How to store: Store in an airtight container in the refrigerator for up to 5 days. 

    How to freeze: Freeze in a freezer safe container for up to 6 months. 

    Reheating: Beans and rice reheat well in the microwave. 

    More Vegetarian Recipes

    • Italian Zucchini Latkes on a plate with dipping sauce.
      Italian Zucchini Latkes
    • A slice of matzo spinach lasagna topped with fresh basil on a plate.
      Matzo Lasagna for Passover
    • Eggplant dip on a plate topped with diced tomatoes and parsley.
      Creamy Roasted Eggplant Dip
    • Spaghetti with fresh tomato sauce garnished with parmesan and basil on a white plate.
      Italian Fresh Tomato Sauce
    See more Vegetarian →

    Linger at Dana's Table a little longer for more free recipes.

    Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.

    This post was updated in 2024 to include new photos, revised text, and more tips. The recipe remains the same.

    Recipe

    A casamiento (beans and rice) wrap topped with corn, salsa, and lettuce.

    Casamiento (El Salvadoran Rice and Beans Recipe)

    Hearty rice and beans that can be repurposed into multiple meals throughout the week! Make a wrap and use your favorite toppings for a delicious and hearty vegetarian meal.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, dinner, lunch, Snack
    Cuisine: El Salvadoran
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 25 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 6 servings
    Calories: 365kcal
    Author: Dana Shrager

    Equipment

    • Large pot
    • Medium pot
    • Skillet

    Ingredients

    For The Beans

    • 16 cups filtered water
    • ½ teaspoon kosher salt or adjust to your preference
    • 1 pound bag of dried small red beans
    • 4 large cloves of garlic peeled and cut in half (use 6 if cloves are small)
    • 1-½ small brown or yellow onions peel and quarter whole onion; chop ½ onion into small pieces.
    • 1 tablespoon plus 1 teaspoon olive oil

    For the Rice

    • 1 tablespoon olive oil
    • ½ cup chopped carrots about 4 small carrots
    • ½ cup chopped celery about 4 celery ribs
    • ½ cup chopped brown or yellow onion about ¼ to ½ of an onion
    • 1½ cups brown jasmine rice
    • 3 cups low sodium chicken broth or water or vegetable broth
    • ¼ teaspoon kosher salt omit if broth is salty

    For The Wrap and Toppings

    • 1 tortilla per wrap
    • Warm toppings such as corn, cheese, chicken, sautéed vegetables
    • Cold toppings such as avocado slices, cilantro, lettuce, salsa, squeeze of lime
    US Customary - Metric

    Instructions

    For The Beans

    • Sort the beans to remove little rocks and damaged beans. Rinse to remove mud.
    • Place a large pot on the stove, and stir in water, salt, beans, garlic, and 1 onion cut into quarters. Turn the flame on high, leave uncovered, and bring to a boil. Then, reduce the flame to medium low, stir, and let simmer.
    • Stir occasionally and leave uncovered for most of the cooking time. Monitor the beans for enough water and doneness. Cook until the beans are tender. The cooking time varies from bag to bag and takes from one to two hours. The beans are not ready if they are white inside and have a sandy texture. Taste several beans in the pot for doneness; sometimes some beans are cooked and some are not. When the beans are done, you want about one cup of cooking liquid left in the pot. If most of the water cooks out before the beans are soft, add an additional 1 cup of hot water as needed. Once much of the water has cooked out, finish cooking with the lid ajar to keep the beans moist.
    • In a sauté pan on medium low heat, sauté ½ of a chopped onion in 1 tablespoon oil until the onion turns light brown and caramelizes.
    • Once the beans are tender, purée them with the remaining cooking liquid (about 1 cup) and the caramelized onions. Use an immersion blender in the pot or a regular blender.
    • Then add 1 teaspoon more oil to the sauté pan, and lightly re-fry the puréed beans. Start with the flame on medium, and stir frequently to prevent the beans from sticking. Once the beans start swelling and boiling, reduce the flame to medium low. Continue cooking and stirring for about 20 minutes or until the beans are a consistency that is not too watery and not too dry. The consistency is similar to mashed potatoes.

    For The Rice

    • In a medium-sized pot, heat the olive oil. Add the chopped vegetables, and sauté on medium low heat until tender.
    • Add a small amount of the broth, and purée the vegetables using an immersion blender in the pot, or use a regular blender.
    • Have the pureed vegetables in the pot, and add the rice, the rest of the broth, and salt. Stir, then bring to a boil using high heat. Then reduce the flame to low, cover and cook for the time recommended on the rice package, usually about 40 minutes. Cook rice until just done and each grain has a slight firmness to it. Do not over cook.

    To Make A Casamiento Wrap

    • In a bowl stir together some refried red beans and vegetable brown rice with a 50-50 ratio.
    • Place a tortilla on a microwaveable plate. Add the rice and beans mixture on top. Also add any toppings that need heating like corn, cheese, chicken, sautéed vegetables, etc. Microwave until warm, about 1 minute.
    • Add on any cold toppings like cilantro, lettuce, avocado, salsa, and a squeeze of lime.
    • Fold up the wrap and enjoy warm.

    Notes

    • Substitute red beans for black beans. 
    • Brown or white rice will work. 
    • Make ahead: Casamiento is a great dish to prepare ahead of time. It saves, reheats, and freezes really well. Make it in the beginning of the week and repurpose for different dishes throughout the week.
    • How to store: Store in an airtight container in the refrigerator for 3-4 days.
    • How to freeze: Freeze in a freezer safe container for up to 6 months.
    • How to reheat: Beans and rice reheats well in the microwave. 

    Nutrition

    Calories: 365kcal | Carbohydrates: 62g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 414mg | Potassium: 650mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1821IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 4mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

    More What's for dinner?

    • A slice of lahmacun in a triangle shape like hamantaschen.
      Easy Lahmacun (Turkish Pizza)
    • Baccalà cod with tomato sauce in a serving dish.
      Italian Cod with Tomato Sauce
    • Lamb tagine stew topped with parsley and almonds.
      Slow Cooker Lamb Tagine (Moroccan Lamb Stew)
    • Deconstructed sushi salad with sweet potatoes, mango, carrots, cucumber, and edamame.
      Easy Deconstructed Sushi Salad Bowl
    • Facebook
    • Email
    • Print

    Reader Interactions

    Comments

    No Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    5 from 1 vote (1 rating without comment)

    Primary Sidebar

    Welcome to
    Dana's Table

    Picture of Dana

    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

    More about Dana →

    Popular Recipes

    • Golden brown broccoli kugel in a white baking dish with yellow towel.
      Broccoli Kugel
    • Sliced baked gefilte fish loaf on a serving platter with beet horseradish.
      Baked Gefilte Fish Loaf
    • A plated serving of carrot souffle.
      Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions)
    • Stack of 3 potato latke muffins with a bite showing the inside.
      Potato Latke Muffins (Mini Potato Kugels)
    • Lavash pizza with tomato sauce, cheese, and basil cooked on sheet pan.
      Lavash Flatbread Pizzas
    • A square of noodle kugel on a plate with a fork starting to scoop a bite.
      Sweet Noodle Kugel (parve / pareve)

    Join My Facebook Groups

    Jewish Holiday Cooking - A friendly, interactive group for sharing holiday recipes and celebratory ideas.

    Jewish Cooking - A group for global Jewish cuisine with members from around the world.

    Easy Mother's Day Brunch Recipes

    • Baked Italian frittata with zucchini and tomatoes.
      Italian Frittata with Zucchini and Tomato
    • A slice of blintz souffle casserole on a plate with strawberry jam.
      Easy Blintz Soufflé Casserole
    • Smoked salmon spread on a bagel.
      Salmon and Cream Cheese Mousse
    • A stack of honey cookies next to a honey dipper on blue background.
      Honey Cookies

    Free eCookbook!

    Get my new eCookbook "The 5 Recipes Every Jewish Cook Needs to Know" when you sign up for my free monthly newsletter.

    Sign Me Up!

    Footer

    As Seen In

    Logos from Jewish Journal, Parade, Orange County Register, Jerusalem Post.
    Logos from Food52, Bob's Red Mills, Ojai Pixie Tangerines, Eating Rules.
    Logos from Huff Post, Mom dot com, Yummly, MSN.

    ↑ back to top

    Contact | Policies and Disclosures

    As an Amazon Associate, I earn from qualifying purchases.

    Images and text may not be used without my permission. 

    © 2011 - 2025 Dana Shrager / Dana's Table, LLC. All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.