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
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
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
JAG (PORTUGUESE RICE & BEANS) RECIPE
Provided by RhondaI
Number Of Ingredients 11
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
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