Jagacida Jag Beans and Rice from Cape Verde
Discover the rich and comforting flavors of Cape Verdean cuisine with this traditional Jagacida, a satisfying dish of aromatic rice and hearty beans. Infused with the bold essence of paprika, cumin, and bay leaves, this one-pot meal features tender long-grain rice simmered in a flavorful tomato and spice base, making it the perfect balance of simplicity and depth. Using pantry staples like kidney beans or black-eyed peas, this easy-to-make recipe comes together in just 50 minutes, offering a wholesome and budget-friendly option for weeknight dinners or meal prep. Garnish with a sprinkle of fresh parsley for a pop of color and herbaceous flair, and transport your taste buds to the sunny shores of Cape Verde with every bite. This vegan, nutrient-packed dish is bound to become a household favorite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 pieces bay leaves
- 2 cups long-grain rice
- 2 cups cooked beans (such as kidney beans or black-eyed peas)
- 4 cups vegetable broth or water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the tomato paste, paprika, cumin, and bay leaves to the pot. Stir well to coat the onions and garlic with the spices, cooking for 1-2 minutes to release their aroma.
Add the rice to the pot, stirring to combine it with the aromatic mixture.
Pour in the vegetable broth or water and stir in the salt and black pepper.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 15 minutes.
After 15 minutes, gently fold in the beans. Replace the lid and continue cooking for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped parsley, if using. Serve warm and enjoy your Cape Verdean Jagacida!
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6164 mg | 268% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 16.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2788 mg | 59% | |
*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.
