Low Sodium Casamiento

Discover the vibrant flavors of **Low Sodium Casamiento**, a heart-healthy twist on the beloved Salvadoran dish. This wholesome recipe brings together tender black beans, nutty brown rice, and sweet red bell peppers, perfectly seasoned with hints of ground cumin, oregano, and a generous touch of fresh cilantro. By using low-sodium vegetable broth and skipping added salt, this dish is ideal for those seeking a flavorful yet low-sodium alternative. With its simple preparation, nourishing ingredients, and satisfying textures, this casamiento makes for a versatile meal—serve it as a hearty side dish or a plant-based main course. Don’t forget the fresh lime wedges for a zesty finishing touch! Perfect for meal prepping or family dinners, this dish is sure to become a comforting staple in your kitchen.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 1 cup Dried black beans
• 4 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 cup Brown rice
• 2 cups Low-sodium vegetable broth
• 1 medium Red bell pepper, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Oregano
• 0.5 cup Fresh cilantro, chopped
• 0.5 teaspoon Ground black pepper
• 1 whole Lime, cut into wedges for serving

Directions

Step 1

Rinse the dried black beans under cold water to remove any dirt or stones. Soak them overnight in a large bowl with enough water to cover the beans by at least 2 inches.

Step 2

Drain and rinse the soaked beans, then place them in a large saucepan with 4 cups of water. Bring to a boil over medium-high heat, reduce the heat to low, and simmer the beans for about 40-50 minutes until tender. Drain and set aside.

Step 3

In a large pan over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent.

Step 4

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 5

Stir in the brown rice and cook for another 2 minutes, allowing the grains to toast lightly.

Step 6

Pour in the low-sodium vegetable broth and bring it to a boil. Reduce the heat to low, cover, and cook the rice for about 30-35 minutes until the rice is tender and liquid is absorbed.

Step 7

Meanwhile, in a separate pan over medium heat, cook the diced red bell pepper with a little olive oil until softened, about 5 minutes.

Step 8

Once the rice is cooked, gently fold in the cooked beans, red bell pepper, ground cumin, oregano, black pepper, and fresh cilantro until combined.

Step 9

Serve hot, garnished with lime wedges on the side for squeezing over the casamiento.

Nutrition Facts

Serving size	(2282.5g)

Amount per serving	% Daily Value*
Calories	893.2

Total Fat 33.3g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 779.3mg	0%
Total Carbohydrate 129.5g	0%
Dietary Fiber 30.3g	0%
Total Sugars 15.3g
Protein 27.7g	0%

Vitamin D 0IU	0%
Calcium 313.2mg	0%
Iron 10.8mg	0%
Potassium 1955.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 11.9%

Carbs: 55.8%