Jagacida (Jag) - Beans and Rice from Cape Verde Recipe #134997
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!
42 min | 12 min prep
SERVES 12
- 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
- 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.
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5 stars