Best Cape Verdean Bean And Sausage Stew Jagacida Recipes
JAGACIDA (PORTUGUESE JAG)
My mother came from a mixed family because my Grammie was married twice, the first time to a Portugue...Mom's sister Susan is one of her half-Portugue siblings...When I was a kid, Aunt Sue used to make this Portugue Jag all the time...I used to beg her to make it and invite us (my siblings and I) for lunch...Sometimes she said NO, but when she said YES it was heavenly...I never got the recipe, much to my disappointment, but I think I've been able to reconstruct it...Here it is!
Provided by CookinwithGas
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 2 quart saucepan; Fry linguica, seasoning with salt and pepper.
- Add onions and garlic, sauteeing until onions are tender and translucent; be careful not to burn the garlic.
- Add water, tomato paste, and bay leaves, stirring until the tomato paste is dissolved. Add lima beans and rice, stirring to combine; bring to a boil on high temperature
- When it is boiling, turn to medium low heat and cover, cooking 20-30 minute
- Check occasionally, stir to avoid sticking, lowering the heat a smidge further if needed; rice should be fairly dry when cooked completely.
- Remove the bay leaves before serving.
- NOTE: if you'd like to lower the fat a little, try Gaspar's turkey linguica, it's sold in the same section as the kielbasa, chorizo, etc.
- NOTE: Can this be done with brown rice? I don't know -- but if some kind soul is willing to try, please post a review with your results!
Nutrition Facts : Calories 220.1, Fat 2.1, SaturatedFat 0.3, Sodium 112, Carbohydrate 44.3, Fiber 2.3, Sugar 1.1, Protein 5.1
JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Provided by justcallmetoni
Categories White Rice
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut up onions in a 2 quart pan and simmer until golden brown in oil.
- Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
- Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
- Turn off stove and let stand.
Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2
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