By Debbie Flowers, a Member of the Cooking Club of America
Published in "Sharing Our Best" 2004
1 med. onion
3 c. rice
1 (15-oz) can beans (lima or kidney)
Salt to taste
Pepper to taste
Paprika to taste
2 bay leaves
4 t. oil
Cut up onions in a 2-quart pan and simmer until golden brown in oil. Add 6 cups of water to onions and season to taste with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 3 cups rice. Lower heat, add beans, cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand. Serve with chicken, linguica, or other meats.
"This recipe is a traditional criould rice dish from the Cape Verde Islands. My grandfather, Antonio Napolean Bannas Barbosa, came to America from Cape Verde in 1923 . He ws from the 4th largest island of a group of islands. Crioulos are of Portuguese, Spanish, and West African decent. Crioule food has a wonderful melting pot of flavors which reflect a diverse culture. Jagacida is served as a special main dish or as a side to other crioule foods such as linguica (pronounced lin-gwee-sha), which is a hot and spicy portuguese sausage."