Jagacinda Jag Food

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.

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.

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.

JAGACITA - JAG - PORTUGAL

Steps:

• 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.
• Pour in the water, cover and bring to a boil, then add the rice, salt and pepper, and re-cover.
• When the rice starts to boil, reduce the heat to simmer and cook until the rice is almost down, about 15 minutes.
• 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.

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.

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!

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.

JAGACINDA (JAG)

Steps:

• 1. Cut up onions in a 2 quart pan. Simmer in oil until golden brown.
• 2. Add 6 cups of water to onions, and season to taste with salt, pepper and paprika.
• 3. Bring to a boil and add 3 cups of rice. Lower heat, add beans of choice, cover pan, and simmer simmer for 25 minutes, or until water is absorbed and rice is cooked.
• 4. Turn off stove and let stand. Serve with chicken linguicia, of other meats.