Jagacida (Jag) - Beans and Rice from Cape Verde
From: justcallmetoni

This is for me a dish from childhood. My Cape Verdean mother made this often. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, 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!

SERVES 12

• 2 tablespoons oil
• 1 medium onion
• 3 cups rice
• 6 cups water
• 1 (15 ounce) can kidney beans
• 1 tablespoon smokey paprika
• 2 bay leaves
• salt
• pepper

Cut up onions in a 2 quart pan and simmer until golden brown in oil.

Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.

Bring to a boil and add 3 cups of 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.