Cape Verdean Bean and Sausage Stew (Jagacida)

Total Time
Prep 15 mins
Cook 35 mins

From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cape Verde Islands.

Ingredients Nutrition


  1. Heat the olive oil in a heavy saucepan and sauté the onion and sausage for about 2 minutes.
  2. Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
  3. Add the water, salt, pepper, and bay leaves.
  4. Cover and bring to a boil.
  5. Add the beans and rice and stir to make sure that all the ingredients are well mixed.
  6. Cover and simmer over low heat for about 35 minutes.
  7. Remove the bay leaves.
  8. Serve hot.
Most Helpful

Very, very tasty! I used fresh butter beans, because I had them. Also I halved the recipe, but left the sausage content the sausage! Very easy to make, and reminded me of jambalaya. Didn't turn out like a I said, more like a jambalaya. Very thick.

breezermom October 16, 2011

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.

little_wing June 23, 2008