Jagacida Beans & Rice: The Great Taste and Simple Recipe

If using dried beans, rinse and soak them overnight in plenty of water. Drain and place in a pot with fresh water. Boil, then simmer until beans are tender but not mushy (about 1 to 1½ hours), then drain. (If using canned beans, you can skip this step – just drain and rinse the canned beans). Set the cooked beans aside.

In a large heavy pot or Dutch oven, heat the olive oil over medium heat. If using salt pork or bacon, fry it first until the fat renders and the pieces begin to crisp, then remove any significant crispy bits (you can leave them in for extra flavour if desired).

Add the diced onion (and the sliced linguiça or sausage, if using) to the hot oil. Sauté for about 5–10 minutes, stirring occasionally, until the onions have softened and turned golden.

The sausage, if added, will brown slightly and release its spiced oil, infusing the base with flavour.

Add the garlic (and bell pepper, if using) and cook for another minute or two, being careful not to let the garlic burn.

Stir in the paprika and bay leaves with the onion mixture. Let the spices cook for 30 seconds to 1 minute, until fragrant, coating the onions and sausage in a reddish hue. If using tomato paste, add it now and stir well to dissolve the paste and combine (this will add a subtle tomato depth and a rosy colour to the rice).

Pour in the 4 cups of water and add a generous pinch of salt. Raise the heat to bring the pot to a boil. Once boiling, add the drained cooked beans to the pot (if you reserved any bean cooking liquid, you can add a splash of that for extra flavour). Stir everything together.

Stir in the rice, mixing it into the seasoned liquid. When the pot returns to a boil, immediately reduce the heat to low so that it simmers gently. Cover the pot with a tight-fitting lid. Let the jagacida simmer on low for about 20–30 minutes, or until the rice has absorbed the liquid and is tender to the bite.

Avoid stirring too often (peek once or twice to ensure it’s not sticking on the bottom; if it looks very dry before the rice is done, sprinkle in a bit more hot water and re-cover). You want the rice to be cooked through and moist, but not soupy – the consistency should be thick, like a hearty stew or a wet pilaf.

(One traditional guideline is that a spoon dropped in the pot should neither sink straight to the bottom nor stand rigidly upright on the surface.)

Taste and add more salt if needed, along with a few grinds of black pepper for added brightness. Serve the jagacida hot, heaped in bowls or on a platter. It can be a meal on its own or a hearty side dish to accompany stews, grilled meats, or vegetables. Many Cape Verdeans enjoy it with a dash of hot sauce or a relish on top, and a simple green salad on the side.

Enjoy your homemade jagacida!