Jagacinda
(Cape Verde Beans and Rice) Recipe

Origin: Cape Verde Period: Traditional

Ingredients:

2 tbsp oil
1 medium onion, sliced
600g rice
1 x 400g tin kidney beans
1 tbsp smoked paprika
2 bayleaves
salt and black pepper to taste

Jagacinda
(Cape Verde Beans and Rice) Preparation:

Method:

Fry the onions in the oil in a large pan until golden brown. Add 1.5l water along with the paprika and bayleaves. Season with salt and pepper, bring to a boil and add the rice. Lower the heat to a simmer then add the beans. Cover the pot and allow to simmer for 25 minutes, until the rice is cooked and all the water has been absorbed. Turn off the heat and allow the pot to stand for 10 minutes before serving.

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