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1/6 Photos of Jagacida (Jag) - Beans and Rice from Cape Verde
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Units: US | Metric
Serving Size: 1 (214 g)
Servings Per Recipe: 12