Prep 15 mins
Cook 35 mins
From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cape Verde Islands.
Make and share this Cape Verdean Bean and Sausage Stew (Jagacida) recipe from Food.com.
- 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)
- Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
- Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
- Add the water, salt, pepper, and bay leaves.
- Cover and bring to a boil.
- Add the beans and rice and stir to make sure that all the ingredients are well mixed.
- Cover and simmer over low heat for about 35 minutes.
- Remove the bay leaves.
- Serve hot.
Very, very tasty! I used fresh butter beans, because I had them. Also I halved the recipe, but left the sausage content the same.....love sausage! Very easy to make, and reminded me of jambalaya. Didn't turn out like a stew.....like I said, more like a jambalaya. Very thick.
We loved this! It was quick to do and had such a lovely subtle flavor. I really don't like butterbeans, but they were great in this dish! I sort of mentally halved the recipe so I may have went wrong somewhere and ended up with a thicker stew than the recipe really would make, but we loved it thick. Thanks for sharing! Made for ZWT.