Jagacida Portuguese Jag Recipes

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JAG (PORTUGUESE RICE AND BEANS)



JAG (Portuguese Rice and Beans) image

This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!

Provided by Cathy Chace

Categories     World Cuisine Recipes     European     Portuguese

Time 50m

Yield 8

Number Of Ingredients 11

½ cup butter
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound linguica sausage, cut into cubes
1 teaspoon ground black pepper
1 teaspoon dried basil
½ teaspoon dried oregano
1 (15.5 ounce) can prepared shelled beans
2 ½ cups water
2 cups uncooked white rice

Steps:

  • Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
  • Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
  • Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 561.7 calories, Carbohydrate 45.1 g, Cholesterol 80.4 mg, Fat 33.7 g, Fiber 3.5 g, Protein 18.6 g, SaturatedFat 15.6 g, Sodium 972.9 mg, Sugar 2.2 g

JAGACITA - JAG - PORTUGAL



Jagacita - Jag - Portugal image

This recipe is submitted for play in CQ3 - Azores. It is a Portugese recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.

Provided by Baby Kato

Categories     Rice Sides

Time 55m

Number Of Ingredients 10

1⁄4 cup olive oil
1 cup onion, finely chopped
2 tablespoons parsley, finely chopped, fresh
1 teaspoon paprika
2 bay leaves
6 cups water
3 cups long grain rice, uncooked
2 teaspoons salt, coarse sea salt
1⁄2 teaspoon white pepper, freshly ground (may use black pepper)
2 cups beans, lima, kidney, butter (freshly cooked or canned)

Steps:

  • 1. Heat the olive oil in a large pot, add the onions and sauté until they are lightly golden, then toss in the parsley, paprika and bay leaves and simmer for a minute.
  • 2. Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
  • 3. When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
  • 4. Stir in the beans, recover and continue to simmer for 15 minutes more, then shut off the heat and let stand for 10 minutes before serving.

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE



Jagacida (Jag) - Beans and Rice from Cape Verde image

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

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

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

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