"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Jagacida Recipe

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This recipe for Jagacida, by , is from The Class of 2011 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Angelica De Grace
Added: Thursday, January 07, 2010

Category:

Ingredients:
2 c. of white rice
3 tbsp. oil
1 tsp. of salt
1 tsp. of paprika
4 c. hot water (boiled)
1 c. cooked beans
1 Onion diced
1 Clove garlic (crushed)
1/8 tsp. of pepper
3 Bayleve leaves

Directions:
Mix salt, pepper, and paprika. Cook and drain pinto beans. Add beans and spices to the bottom of a 3 qt. pot. Wash and cook dry white rice for 20 minutes. Drain and mix rice with beans. Mix all fried seasonings into 3 cups of the hot water. Pour liquid into pot slowly and let it seep in, cover it tightly. Fry onions in oil with the garlic and then mix together with rice and beans. Enjoy your delicious Jagacida.

Number Of Servings:
20 people
Preparation Time:
30 minutes
Personal Notes:
My grandmother would start with boiling white rice in a pan at extreme temperature of heat to where if you're standing to close it will make you sweat. The onion and garlic is chopped and fried in a separate pan, I can always feel the stinging in my eyes when I think of her chopping the onions, they were so strong and powerful they could make a grown man cry. While making this you may feel a sensation of warmth and contentment, but when you taste it, your taste buds will be filled with exhilaration. If you are in a terrible mood one bite of Jagacida will refine your melancholy. Of course there is a disadvantage to this magnificent meal is you may not be able to stop eating it until there is no more left in sight.

 

 

 

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