Cape Verdean Bean and Sausage Stew (Jagacida) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cape Verde Islands. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
4 ounces linguica sausage, 1/2 cup minced (chourico or portuguese) |
2 teaspoons garlic, minced |
1/4 cup paprika |
2 cups water |
salt, to taste |
fresh ground black pepper, to taste |
2 bay leaves |
1 (16 ounce) can butter beans |
1 cup long-grain rice (preferably uncle ben's) |
Directions:
1. Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
2. Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
3. Add the water, salt, pepper, and bay leaves.
4. Cover and bring to a boil.
5. Add the beans and rice and stir to make sure that all the ingredients are well mixed.
6. Cover and simmer over low heat for about 35 minutes.
7. Remove the bay leaves.
8. Serve hot.
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