Best Jag Recipes

JAG (PORTUGUESE RICE AND BEANS)

Steps:

• Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
• Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
• Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

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.

JAGACIDA (PORTUGUESE JAG)

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!

PORTUGUESE JAG. (RICE)

Steps:

• 1. HEAT olive oil in a 2 quart saucepan. FRY your linguica,seasoning with salt and pepper.
• 2. ADD Onions,and garlic, sauteeing until onions are tender and translucent;be careful not to burn the garlic.
• 3. ADD WATER, tomato paste,and bay leaves,stirring until the tomato paste is dissolved. ADD your beans,and rice,stirring to combine;bring to a boil on high temperature.
• 4. WHEN boiling ,turn to medium low heat and cover,cooking 20-30 minutes.
• 5. CHECK occasionally,stir to avoid sticking,lowering the heat a smidge further if needed;rice should be fairly dry when cooked completely .
• 6. REMOVE the bay leaves, before serving.
• 7. LITTLE NOTE IF you'd to lower the fat a little.TRY GASPAR'S turkey linguaca ,its sold in the same SECTION AS THE CHOURICO OR ITAILIN SAUSAGES. YOU CAN ALSO try to use brown rice.and peas just use your ideas.Let me know what was the different way it was made. ENJOY it AND GOD BLESS..

JAGACITA - JAG - PORTUGAL

Steps:

• 1. Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
• 2. Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
• 3. When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
• 4. Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.

JAG

Steps:

• 1. Boil water. Meanwhile, in a separate pot, saute onions in butter till soft. Add Beans, paprika and salt & pepper.
• 2. When water boils, add to pot with bean mixture, add rice and kale. Cover and bring back to boil. Reduce heat and simmer 25-30 minutes until water is absorbed. Stir to mix and serve!!

JAG (PORTUGUESE RICE & BEANS) RECIPE

Steps:

• In large frying pan heat olive oil and butter over medium high heat until butter is melted Add onion, garlic, chicken bouillon and Bay Leaf, saute well Add beans and four cups hot water Sprinkle with pepper and add paprika for color Bring to a boil Add 2 cups rice and stir Bring to a boil; cover and lower heat to low flame Cook for about 25 minutes (If there's still too much water after 25 minutes, continue cooking but check every 2 or 3 minutes DO NOT OVERCOOK ). •You can also use canned beans. If you do you need 2 15-ounce cans of whatever beans you like (well drained). If necessary, rinse with cold water

JAGACITA - JAG - PORTUGAL

Steps:

• Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
• Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
• When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
• Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.

JAGACINDA (JAG)

Steps:

• 1. Cut up onions in a 2 quart pan. Simmer in oil until golden brown.
• 2. Add 6 cups of water to onions, and season to taste with salt, pepper and paprika.
• 3. Bring to a boil and add 3 cups of rice. Lower heat, add beans of choice, cover pan, and simmer simmer for 25 minutes, or until water is absorbed and rice is cooked.
• 4. Turn off stove and let stand. Serve with chicken linguicia, of other meats.

ORIGINAL MASHPEE INDIAN "JAG" SAVORING CAPE COD

Steps:

• 1. Cut salt pork into strips, then into small pieces the size of the end of your thumb. Fry salt pork until golden, drain on paper towels. Keep fat from salt pork warm in frying pan. Mix rice and lima beans, add salt pork fat and salt and pepper to taste. Keep warm on hot tray, (covered) When ready to serve mix in all pieces of crisp, drained salt pork into rice and lima beans. Serve immediately so salt pork retains its crispness. Serves 6