Jagacida (Cape Verdean Rice and Bean One-Pot)
In short: Rice and beans cooked together in one pot with smoked sausage, onion and garlic, a humble, filling Cape Verdean favorite often topped with a fried egg. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 25 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 485 kcal
Jagacida is a one-pot staple of Cape Verdean home cooking: rice and beans simmered together with onion, garlic and a little smoked sausage. The beans give the rice a rosy color, and the starch from both thickens the pot into something between a pilaf and a stew. It is eaten for lunch or breakfast, often with a fried egg on top and hot pepper sauce on the side. Leftovers fry up well in a pan the next day.
Instructions
- Drain the soaked beans and put them in a pot with the water and bay leaf. Bring to a boil and boil hard for 10 minutes, then reduce the heat and simmer, partly covered, for 40 to 50 minutes, until the beans are almost tender.
- Heat the oil in a wide, heavy pot over medium heat. Cook the onion for 6 minutes until soft, then add the garlic and sausage and cook for 4 minutes until the sausage releases its fat.
- Stir in the tomato and cook for 3 minutes until it breaks down. Add the rice and stir for 1 minute to coat the grains in the oil.
- Add the beans with their cooking liquid, topping up with water or boiling off extra so there are about 700 ml (3 cups) of liquid in total. Add the salt and pepper and bring to a boil.
- Reduce the heat to low, cover tightly and cook for 18 minutes without stirring, until the rice is tender and has absorbed the liquid. Take the pot off the heat and rest it, covered, for 10 minutes.
- Fluff with a fork, fold in the parsley and serve hot, topped with a fried egg and hot pepper sauce if you like.
Tips
- Canned beans save time. Use two 400 g (14 oz) cans, drained, and replace the bean liquid with 700 ml (3 cups) water.
- For a vegetarian version, leave out the sausage and add a diced red pepper and a spoonful of smoked paprika with the onion.
Questions and answers
Is jagacida the same as rice and beans?
It is a close cousin. Jagacida cooks the rice and beans together in one pot, which gives a soft, savory texture, while many rice and bean dishes keep the two separate.
Can I make jagacida ahead of time?
Yes. It keeps in the fridge for 4 days and reheats well with a splash of water, or you can fry it in a pan until crisp.
What do you serve with jagacida?
Fried eggs, grilled fish or a simple tomato and onion salad. Hot pepper sauce is the usual finishing touch.
How long does it take to make Jagacida (Cape Verdean Rice and Bean One-Pot)?
About 1 h 45 min in total: 20 min of preparation and 1 h 25 min of cooking.
How many calories are in Jagacida (Cape Verdean Rice and Bean One-Pot)?
About 485 kcal per serving, with 19 g of protein, 69 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 69 g |
| Fat | 15 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
