Ingredients
-
2
-
1
-
3
-
6
-
1
-
1
-
2
-
-
-
-
-
-
-
-
Directions
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!,My father used to put lima beans or green beans and bacon ends or linguisa,I’m so happy I came across this recipe. It’s not a part of my childhood or youth, but I now want it to be a part of my life forever haha. I’ve been enjoying putting an egg on top, sort of like Japanese tamago kake gohan and the egg really helps to make it a nice breakfast or light dinner. The recipe is great on its own, of course!
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Steps
|
1
Done
|
Cut Up Onions in a 2 Quart Pan and Simmer Until Golden Brown in Oil. |
|
2
Done
|
Add 6 Cups of Water to Onions, Paprika, and Bay Leaves. Season With Salt and Pepper Totaste. |
|
3
Done
|
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
Done
|
Turn Off Stove and Let Stand. |
