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 garlic, peeled and halved (use 6 if cloves are small)
- 1-1/2 small brown or yellow onions (1 onion quartered, ½ onion chopped)
- 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 Serving
- 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)
Instructions
- Sort and Prepare Beans: Sort the beans to remove any small rocks or damaged beans, then rinse thoroughly to remove mud and impurities.
- Cook Beans: In a large pot on the stove, combine water, salt, beans, garlic cloves, and one quartered onion. Bring to a boil over high heat uncovered, then reduce heat to medium low and simmer. Stir occasionally and keep uncovered for most cooking time. Add hot water if needed to keep beans submerged. Cook until beans are tender, typically 1 to 2 hours.
- Caramelize Onion: In a sauté pan over medium low heat, sauté half of the chopped onion in 1 tablespoon olive oil until lightly browned and caramelized.
- Purée Beans: Once beans are tender, purée them in the pot using an immersion blender along with the cooking liquid (about 1 cup) and the caramelized onions.
- Refry Puréed Beans: Add 1 teaspoon olive oil to the sauté pan and return the puréed beans. Cook over medium heat, stirring frequently to prevent sticking. When the beans begin to bubble and swell, reduce heat to medium low and continue stirring for about 20 minutes until the consistency resembles mashed potatoes—not too watery or dry.
- Prepare Rice Vegetables: In a medium pot, heat 1 tablespoon olive oil. Add chopped carrots, celery, and onion, sauté on medium low until tender.
- Purée Vegetables: Add a small amount of chicken broth to the sautéed vegetables and purée with an immersion blender or regular blender until smooth.
- Cook Rice: Return the pureed vegetables to the pot, add rice, remaining broth, and salt. Stir well and bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 40 minutes or until rice is tender but slightly firm. Avoid overcooking.
- Assemble Casamiento Wraps: In a bowl, mix refried red beans and vegetable brown rice in a 50-50 ratio. Place a tortilla on a microwave-safe plate, add the rice and beans mixture, then layer warm toppings like corn, cheese, or chicken. Microwave for about 1 minute until warm.
- Add Cold Toppings and Serve: Top with cold ingredients such as sliced avocado, cilantro, lettuce, salsa, and a squeeze of lime. Fold the tortilla into a wrap and enjoy warm.
Notes
- Cooking time for beans can vary greatly depending on freshness and type; monitor closely for tenderness.
- Add hot water during bean cooking to ensure beans stay submerged and cook evenly.
- Use low sodium broth to control saltiness in the rice preparation.
- If you do not have an immersion blender, a regular blender can be used for puréeing beans and vegetables.
- Be sure not to overcook the rice to maintain texture and avoid mushiness.
- Customize wraps with your choice of warm and cold toppings for added flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: El Salvadoran
- Diet: Vegetarian
