Jagacida Portuguese Jag Recipes

JAG (PORTUGUESE RICE AND BEANS)

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.

CAPE VERDE JAGACIDA (PORTUGUESE RICE)

Steps:

• Heat the oil in a sauce pan and fry the sausage, season with salt and pepper
• Add the onions and garlic stir until onions are tender but taking care not to burn garlic
• Add water, tomato paste, bay leaf, and mix together well.
• Add in the lima beans and rice stirring to combine, bring to a boil
• Turn down to simmer and cover. Cook 20-30 minutes until liquid is absorbed and rice is tender.
• Remove the bay leaf and serve.

JAGACITA - JAG - PORTUGAL

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

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.