Ingredients
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Beans
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1 Pound Red Beans
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1 Dried New Mexico Chili
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2 Cloves Garlic
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1 Onion
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3 Quarts of Water
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Rice
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2 Cups White Long Grain Rice
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1 Carrot
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2 Cups Water
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Other Ingredients
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.5 Onion
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1 Tomato
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2 Teaspoons Chicken Stock Base
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2 Teaspooons Garlic Powder
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Optional
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.5 Cup Crema
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4 Fried Plantains
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6 Thick Corn Tortillas
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4 Scrambled Eggs
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8 Ounces Queso Fresco
Directions
- Cook The Beans*: Place the beans, chile, and water into a pressure cooker. Peel and chop the onion and garlic then add to the pot as well. Place the lid and bring to high pressure for 1 hour. Use the slow release method to release the pressure then remove the New Mexico chile. Finally, place the beans and cooking liquid into a separate bowl and clean the pressure cooker to cook your rice.
- Cook The Rice*: Add the rice and water to the pressure cooker. Peel and shred the carrot then add to the pressure cooker and stir. Place the lid onto the cooker and bring to high pressure for 3 minutes allow the pressure then turn off the head and allow the pressure to release slowly. Once the pressure has released, remove the lid and fluff the rice.
- Assemble the Casamiento: Chop the onion and tomato. In a large frying pan or wok, heat 2-3 tablespoons of oil over medium heat. Add the onion and cook and stir for 4-5 minutes until soft and starting to brown. While the onion is cooking, separate the beans from the cooking liquid, reserving the liquid for later. Using a potato masher or cup to smash the beans into a semi-smooth paste. Add the beans to the pan with the onions and stir to combine. Add the chopped tomato, chicken stock base, and garlic powder and stir to combine. Add the rice and stir. Add as much of the cooking liquid from the beans to thin out the rice and beans mixture to your desired consistency. Taste the casamiento and add salt and/or additional chicken stock base as needed.
- Serve: Serve as is or with any of the optional suggestions above. Traditionally, casamiento is served with at least corn tortillas but a full meal could include scrambled eggs, crema, and even fried plantains.
Meal Prep Tip:
Casamiento will last in the refrigerator for up to 5 days but it can also be frozen for up to 6 months.
*Note: This recipe uses a pressure cooker to cook both the rice and the beans. It can easily be adapted to traditional methods of cooking but you will need to cook the beans 2-3 hours and add additional water. The rice should be cooked using package directions.
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2 Comments Hide Comments
not very traditional…and a mushy paste
Hello! This is a recipe that came from a friend that lives in Lourdes-Colon in the central part of El Salvador. While living there I ate this or very similar recipes many times. There are alternative methods of making it in different parts of the country but this is definitely a recipe that is eaten and enjoyed by a lot of people there, especially in the central and eastern parts of the country. If you have any alternative recipes, feel free to send them over at Braden.woodfield@twodollareats.com and we’ll take a look!