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From Len Cabral

This traditional Cape Verdean recipe for “Jag” is one of Len’s favorite dishes to cook at home.

1 Tbsp unsalted butter
1 medium yellow onion, peeled and diced
1½ tsp ground cumin
1½ tsp paprika
Kosher salt
3 cups water
1½ cups converted rice (Uncle Ben’s)
1 (15.5 ounce) can red or white kidney beans (or beans of your choice)
Freshly ground black pepper to taste
¼ cup flat-leaf parsley, washed, dried and chopped

In medium saucepan, melt butter over medium heat. Add onion; cook and stir about 5 minutes until onion is soft and translucent. Add cumin, paprika and ½ teaspoon salt and sauté with onion for 2–3 minutes.

Add water and bring to a boil. Add rice and use fork to combine. Cover pan and reduce heat to low simmer. After 10 minutes, add beans and use fork to lightly combine. Simmer approximately 10 more minutes, until rice is cooked. Check seasoning, adding salt and pepper to taste.

Fluff with fork. Sprinkle with flat-leaf parsley and serve. Serves 6.


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