Cape Verdean Bean and Sausage Stew Jagacida
Dive into the heart of Cape Verdean cuisine with this hearty and flavorful Bean and Sausage Stew, known locally as Jagacida. A vibrant fusion of smoky linguiça (or chorizo), tender red kidney beans, and aromatic spices like paprika, cumin, and thyme, this one-pot wonder strikes the perfect balance between comfort and bold, savory flair. Long-grain white rice absorbs the rich medley of crushed tomatoes and chicken broth, creating a thick and satisfying consistency that's perfect for cozy family dinners or meal prep. Easy to prepare in under an hour, this dish is a celebration of rustic, home-cooked flavors with an undeniable global twist. Serve it hot, garnished with fresh parsley, alongside crusty bread for sopping up every last bite. Perfect for lovers of hearty stews, this traditional dish is packed with protein, flavor, and Cape Verdean soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 10 ounces linguiça (Portuguese sausage) or chorizo, sliced
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice
- 15 ounces canned red kidney beans, drained and rinsed
- 14 ounces canned crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced linguiça or chorizo and cook, stirring occasionally, for 5-7 minutes until browned. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rice to the pot and stir to coat it in the onion and garlic mixture. Cook for 2 minutes, stirring, to lightly toast the rice.
Stir in the crushed tomatoes, kidney beans, browned sausage, chicken broth, bay leaf, paprika, cumin, thyme, black pepper, and salt. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 30 minutes, stirring occasionally to prevent sticking.
Check the pot after 30 minutes to ensure the rice is cooked and the liquid has absorbed. If the rice is still firm or the stew is too dry, add additional chicken broth, 1/4 cup at a time, as needed, and continue cooking.
Once the rice is tender and the stew is thick, remove the bay leaf and adjust the seasoning with more salt or pepper, if needed.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or a fresh salad on the side.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 7745 mg | 337% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 32.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 485 mg | 37% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4526 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
