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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 12 servings |
||
| Calories 230 | ||
| Calories from Fat 25 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 108mg | 4% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 45.1g | 15% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 1.1g | ||
| Protein 5.2g | 10% | |
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Jagacida (Jag) - Beans and Rice from Cape Verde
By: justcallmetoni
Aug 26, 2005
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!
SERVES 12
Ingredients
- 2 tablespoons oil
- 1 medium onion
- 3 cups rice
- 6 cups water
- 1 (15 ounce) can kidney beans
- 1 tablespoon smokey paprika
- 2 bay leaves
- salt
- pepper
Directions
1
Cut up onions in a 2 quart pan and simmer until golden brown in oil.2
Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.3
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.4
Turn off stove and let stand.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans
- Cuisine > African > Central/Western
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Grub By Tel
On Jun 14, 2009
YUMMMMMMMMM. The dish is simple and delicious. My Husband is from Cape Verde & when I made the dish he recognized it as a dish from his island. That made me feel good! Of course I served this with fried eggs (over easy). I used dried kidney beans and cooked them in my slow cooker. Thank you so much! Please share more Cape Verdean recipes (do you have one for Cachupa?).
From: cause4chubbyhubby
On Feb 4, 2009
Oh, yum! I toned down the rice and spices for three servings but kept the amount of onion and beans the same. Great!
From: Chef #951780
On Sep 26, 2008
I haven't tried this recipe, but I too am Cape Verdean and use a similar recipe, but use Jasmine rice, which is sooooo flavorful in itself, I also use a packet of Goya Sazon, and a packet of Goya chicken bouillon (pollo con tomate) for flavor rather than paprika, garlic powder and salt and pepper to taste. It is absolutely delicious and goes with most anything. Glad to see Cape Verde represented on this site!
From: Virgaux78
On May 9, 2008
My godmother is Cape Verdian, but we've lost touch over the years and the recipe has been in limbo. Thanks so much for posting it. Tastes as good as I remember.
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