Nope, I’m not talking about getting married – I’m talking about Salvadoran Casamiento.

“Casamiento” means “wedding” and it’s the name of a bean and rice dish in El Salvador. Although Casamiento is usually made from leftover beans and rice which are mixed together, it can also be made from scratch. I made a video showing all the steps – from making a simple pot of plain, white rice, to making a pot of Salvadoran beans, to then combining them along with some other ingredients to create Casamiento.

Because Casamiento is usually eaten with Platanos Fritos and Crema, I decided to throw that recipe in the video as well… So here’s the video, and the recipes are typed up below, too.

Plain, White Rice

You need:

1 tablespoon canola oil
1 cup rice (Salvadorans traditionally use white rice. I use Jasmine.)
1 3/4 cups water
a little less than 1 teaspoon salt

Directions: Heat oil in a medium pot. Add rice and stir around for a minute or two. (Do not brown the rice.) Add the water and salt. Stir just to distribute the salt and then no more stirring after that! Bring to a boil. Cover and lower heat to low. After 12 minutes your pot of rice should be ready. Uncover and fluff with a fork. If using for Casamiento, set aside or refrigerate when cooled.

Salvadoran Beans

You need:

1 lb. beans (these can be black beans or Salvadoran red beans/frijoles rojos de seda.)
1 medium onion, peeled and cut in quarters
a few cloves of garlic, peeled

Directions: Pour beans into a large pot. Cover with water to rinse. Remove any debris or shriveled beans. (I don’t usually find anything to remove but it’s just a precaution.) Drain water and add fresh water to cover.

Now you have a choice – If you want to cook the beans as soon as possible, you can do a “quick soak.” Bring the beans and water to a boil, then cover and remove from heat. Let beans sit for one hour. This is a quick soak and your beans are now ready to cook.

If you aren’t in a hurry, you can simply cover the beans (without heating the water), and let them sit overnight. The beans will be ready to cook in the morning.

Once your beans have either been through the “quick soak” process, or have sat overnight, you’re ready to cook them. Drain the water and add fresh water again. Make sure the water covers the beans by about a half inch. Add the onion and garlic to the pot. Simmer the beans covered until tender. This can take up to five hours and you must frequently check the beans to make sure they have enough water. Add water when needed and do not let the beans cook dry or they will burn. NOTE: Do not add salt until the beans are completely done cooking. If you add salt while the beans are hard, they will not soften. When the beans are tender, add salt to taste.


You need:

3/4 cups green pepper, diced
1 large roma tomato, diced
1/2 cup onion, diced
1 to 2 tablespoons canola oil
2 cups cooked rice
1 cup cooked beans
1/2 cup bean broth (the liquid from cooking the beans)
salt, to taste

Directions: Add the green pepper, tomato and onion to oil in a medium pot. Cook over medium heat until onion and green pepper become tender. Add in the rice, beans and bean broth. (If you prefer a drier Casamiento, use a little less bean broth.) Mix until combined. Remove from heat. Add salt to taste.

Note: The green pepper, tomato and onion are all optional.

Platanos Fritos

You need:

1 platano, (should be yellow with many black markings)
oil for cooking


Use a sharp knife to cut off the ends of the platano. Slice through the peel length-wise to remove. Slice the platano in circles or quarters length-wise. Fry in a tablespoon or two of oil, flipping to brown both sides. Remove to a plate covered in a paper towel to drain. Serve with crema. (If you don’t have Salvadoran crema available near you, sour cream will do.)


  1. Yum! We have yet to have a traditional Salvadoran breakfast here but now it’s a priority! Great video too — it looks really simple and very well put together, but I’m sure it was much more complicated to shoot and edit (and cook!) than it looks.

  2. You made me hungry… and I’m ravenous with breastfeeding these days! I should introduce our brand new Chinese-Canadian-French baby to Latino fares, after all he was “made in Central America” or Mexico!

  3. El casamiento no lleva tomate ni chile verde y la cebolla se dora primero con el aceite luego Se retira de la olla se pone la misma cantidad de arroz y frijoles con mucho jugo o sopa !!

    • Gracias por compartir su manera de hacer casamiento. Mi esposo prefiero el casamiento más seco, no con mucho jugo/sopa — por eso pongo menos. Y pongo chile verde y tomate por añadir vitaminas, pero es completamente opcional.


    • So happy to hear it, Melissa! I made a pot of beans a week ago and at least half of it ended up as casamiento at breakfast time :)

  4. Hi Tracy! I was wondering if it is normal to add like cooked stewed beef in with the casamiento? Or is casamiento typically vegetarian? Thanks!

  5. I’m like devouring this blog, and always talking about it to my mom. She just asked me if you can cook and more importantly, que puede hacer sopa de frijoles? I can now safely say that, yes you can!

  6. My mom and grandmother – both born and raised in El Salvador – “married” the beans and rice – hence the casamiento – by blending them in a blender after cooked. Then transferring back to a pan to refry the beans.

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