Jagacida - Portuguese Rice and Bean Stew

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) kidney beans, soaked overnight 1 cup (200g) kidney beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the smoked paprika and bay leaves to the pot, stirring well to coat the onions and garlic with the spices.
3. 3.
   Drain and rinse the soaked kidney beans, then add them to the pot along with the vegetable broth. Bring the mixture to a boil.
4. 4.
   Once boiling, add the rice to the pot and stir well. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the beans are tender.
5. 5.
   Remove the bay leaves from the pot and season with salt and pepper to taste.
6. 6.
   Serve the Jagacida hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the stew.
• Feel free to customize the recipe by adding vegetables like carrots, bell peppers, or peas for extra color and nutrition.
• Serve Jagacida with a side of crusty bread to soak up the flavorful broth.

Serving advice

Serve Jagacida as a main course, accompanied by a fresh green salad and some crusty bread.

Presentation advice

Garnish the Jagacida with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in individual bowls to showcase the vibrant colors of the rice and beans.