This recipe comes to us from Norma from the Meatless Monday community in Honduras.
Being Honduran, I grew up eating “casamiento”, black beans and rice. Casamiento means marriage in Spanish. The story behind this popular dish is that black beans symbolize men and white rice, women and when they get “married” they both turn the same color; they become one.
Honduran cuisine is similar to that of its neighboring countries, but it uses a lot of coconut: coconut oil, coconut milk, coconut bread, coconut sweets, etc. In the Honduran Caribbean coast, casamiento is made with coconut milk, but the basic recipe varies from place to place, with the addition of different vegetables, herbs and spices. Some people add tomatoes, bell peppers, onions, cilantro, cumin, etc.
This is a simple (no hard to find ingredients or cooking procedures), tasty, healthy and economical meal. It’s high in fiber and protein and low in fat. Serve it with warm tortillas and sliced avocado on the side. It’s very, very good reheated.
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1 (15 ounce) can organic black beans, undrained
2 cups cooked brown rice
1 sweet onion, chopped
2 cloves garlic, minced
2 tablespoon coconut oil
1 large vine-riped tomato
2 teaspoon salt
1 teaspoon cumin
1 teaspoon fresh ground pepper
1 teaspoon of chili powder (optional)
In a blender or food processor, combine onions, tomatoes, garlic, coconut oil, salt, cumin, and pepper. Blend until well combined but still slightly chunky.
In a large saucepan, cook the mixture over medium heat, until fragrant for about 5 minutes, stirring occasionally.
Stir in the black beans, and return mixture to a boil. Reduce heat to simmer, and cover for 5 more minutes.
Add the brown rice and combine all together, ensuring that the rice and the black beans “marry”.
Once everything is combined, let everything cook together in low heat for about 10 minutes, stirring every few minutes.
Remove pan from heat and let stand 5 minutes before serving.