source: Essence Magazine May 2007
Jagacida (Jag)
Jagacida is a beans and rice dish found in Cape Verdean cuisine. Also referred to as jag, the dish is heavily seasoned with onion, paprika, and bay leaves. With the kidney beans and paprika, the dish becomes a beautiful red and gold mixture that smells incredible. Jagacida can be eaten as a side dish or with vegetables to create a vegetarian meal. (https://oldwayspt.org/recipes/jagacida-cape-verdean-beans-rice)
Ingredients
4 tablespoons oil
1 medium-sized onion, chopped or sliced
1/2 pound linguica (Portuguese sausage)
5 and 1/2 to 6 cups water (use less for drier rice)
2 teaspoons salt (optional)
1 teaspoon ground pepper
one teaspoon paprika
1 teaspoon garlic powder
2 bay leaves
1/4 cup chopped fresh parsley, divided
3 cups converted rice (parboiled rice)
15-ounce can of beans (lima, kidney, pinto, or peas), drained, or 10-ounce package of frozen limas
Directions
Heat oil in a Dutch oven or saucepot; saute onion and linguica until onion is golden brown. stir in 6 cups water—season with salt, pepper, paprika, garlic powder, bay leaves, and half of parsley. Bring to a boil. Stir in rice and beans; lower heat. Cover the pan; gently cook until water is absorbed and the rice is cooked for about 25 minutes. Remove from heat and let stand for several minutes. Garnish with remaining parsley.
Also, try; Green Beans with Portobello Mushrooms
Enjoy!
