Portugal: Jagacida Recipe

Tuesday, 18 January 2011 01:54

Portugal: Jagacida Recipe

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I made the acquaintance of a young lady of Portuguese descent. She shared that a staple dish on holidays is Jagacida. With a little digging, information came to light that this dish is also very popular in Cape Verde. It is called Bean and Sausage stew in Cape Verde.

INGREDIENTS:

1 medium onion
4 ounces linguica sausage, 1/2 cup minced (chourico or Portuguese)
3 cups of rice
1 1 5 oz. can of beans (lima or kidney)
salt, pepper and paprika
2 bay leaves
fresh parsley
4 tablespoons of olive oil

DIRECTIONS: Cut up onions in a 2 qt. pan and simmer until golden brown in oil (of choice). Add 6 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 3 cups of rice. Lower heat, add beans (of choice), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand.

Can also be served with chicken.

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Comment Link Thursday, 24 November 2011 01:34 posted by John
My Grandfather, who immigrated to USA in the early 1900's from Cape Verde, Prepared this dish several times a week and ate it with almost every meal. He used a slight variation. He would use only dried baby limas soaked overnight. he would then boil the rice and limas together with a bay leaf, sometimes in chicken broth. The onions were then sauteed in bacon fat until translucent. The rice and beans mixture was then added and to the frying pan and cooked for about another five minutes. he never used the sauage although I sometimes do.
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