JAG (Jagacita) Beans and Rice
JAG (Jagacita) Beans and Rice is a Cape Verdean version of the Portuguese beans and rice.
You can keep this vegetarian friendly or add sliced linguiça sausage to the dish. Sometimes a simple flavorful dish of beans and rice satisfies the hunger without any extras.
Serves 8
¼ cup olive oil
- 1/2 pound linguiça sausage, slice in 1/4 inch rounds (optional)
- 1 cup onion, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon paprika
- 2 bay leaves
- 6 cups water
- 3 cups uncooked long grain rice
- 2 teaspoons coarse salt or to taste
- Fresh ground white or black pepper
- 2 cups cooked lima, kidney, butter beans (freshly cooked or canned)
- Heat the olive oil in a large pot. If using, sauté the sausage slices at this time, otherwise, add the onions and sauté them until they are lightly golden. Toss in the parsley, paprika and bay leaves. Simmer for a minute.
- Pour in the water, cover and bring to a boil. Add the rice, salt, and pepper. Recover. 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 the JAG (Jagacita) Beans and Rice for 15 minutes more. Remove from heat and let stand for 10 minutes before serving.
