Cape Verdean Bean And Sausage Stew Jagacida Recipes

CAPE VERDEAN BEAN AND SAUSAGE STEW (JAGACIDA)

Steps:

• Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
• Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
• Add the water, salt, pepper, and bay leaves.
• Cover and bring to a boil.
• Add the beans and rice and stir to make sure that all the ingredients are well mixed.
• Cover and simmer over low heat for about 35 minutes.
• Remove the bay leaves.
• Serve hot.

JAGACIDA (PORTUGUESE JAG)

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!

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

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.