Jagacida is a beans and rice dish found in Cape Verdean cuisine. Also referred to as jag, the dish is heavily seasoned with onion, paprika, and bay leaves. With the kidney beans and paprika, the dish becomes a beautiful red and gold mixture that smells incredible. Jagacida can be eaten as a side dish or with vegetables to create a vegetarian meal.
15 minutes
1 hour
Serves 8
2 tablespoons olive oil
1 medium onion, diced
4 garlic cloves, minced
5 cups water
1 tablespoon paprika
2 bay leaves, dried or fresh
2 1/2 cups long grain brown rice
1 (15-ounce) can kidney beans, no salt added, drained and rinsed
Salt
Pepper
Recipe contributed by Kelsey Lloyd; photo by iStock.
Saida Elizondo says: sounds and looks good my mom used to make it with lima beam for us but its been a long time since I’ve had it.
Maria Silva says: I’m from a very large Cape Verdean family and this actually not an authentic recipe. All Jag contains Linguica or some other sausage. Try it with a pound to a pound and a half of Linguica if you can find it; you’ll absolutely love it.
Katherine-Oldways says: Our version is plant-based so we did not include meat, but that sounds delicious! Thank you for sharing!
Jag Eater says: I was raised on this dish growing up. You can also try it with lima beans, peas or carrots. All have slightly different flavors. I ate kidney bean bag with ketchup, lima bean with mustard, but if it’s cooked absolutely to perfection it needs nothing.
CVGirl says: Yes, I was raised on this too. My mother sometimes uses lima beans, which I love. She also sometimes put in butternut squash for a different taste but I love it.
M. Bradley says: Used to have this served in a school lunch years ago when I lived-in an area with many Cape Verde residents. Thanks!
Subscribe to our newsletters for information, news, recipes and more.
"*" indicates required fields
Notifications
(19)
Leave a comment