Cape Verdean Bean And Sausage Stew (Jagacida)

• 2 tablespoons olive oil
• 1 small onion, minced
• 4 ounces linguica sausage, 1/2 cup minced (chourico or Portuguese)
• 2 teaspoons garlic, minced
• 1/4 cup paprika
• 2 cups water
• salt, to taste
• fresh ground black pepper, to taste
• 2 bay leaves
• 1 (16 ounce) can butter beans
• 1 cup long-grain rice (preferably Uncle Ben's)

1. Heat the olive oil in a heavy saucepan and saute the onion and sausage for about 2 minutes.
2. Add the garlic and paprika and continue to cook for 3 minutes, or until the onion is translucent and the sausage is cooked.
3. Add the water, salt, pepper, and bay leaves.
4. Cover and bring to a boil.
5. Add the beans and rice and stir to make sure that all the ingredients are well mixed.
6. Cover and simmer over low heat for about 35 minutes.
7. Remove the bay leaves.
8. Serve hot.

olive oil, onion, linguica sausage, garlic, paprika, water, salt, fresh ground black pepper, bay leaves, butter beans, longgrain rice

Taken from www.food.com/recipe/cape-verdean-bean-and-sausage-stew-jagacida-305846 (may not work)