JagacidaRice and Beans with Ham
This Cape Verdean rice-and-bean pot is cooked until thick, creamy, and deeply savory, with ham adding a gentle smoky note. It is a humble but satisfying dish that sits somewhere between a stew and a soft pilaf.
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 320gWhite Rice (rinsed)
- 240gRed Bean (soaked overnight and drained)
- 180gHam (cut into small pieces)
- 180gOnion (finely chopped)
- 10gGarlic (crushed)
- 220gTomato (finely chopped)
- 25gTomato Paste
- 1pcsBay Leaf
- 5gPaprika
- 9gSalt
- 3gBlack Pepper
- 20mlVegetable Oil
- 1.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the tomato and tomato paste and cook until the mixture thickens slightly.
- 03
Add the ham, bay leaf, paprika, salt, and black pepper and cook briefly so the flavors combine.
- 04
Add the red beans and water. Bring to a boil, then simmer until the beans are nearly tender.
- 05
Stir in the white rice and cook over low heat, stirring from time to time, until the rice and beans are tender and the pot is thick and creamy rather than dry.
- 06
Remove the bay leaf and serve hot.
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