Bean zacusca (dietary preparation)

Bean zacusca prepared dietetically: a delicious and healthy recipe

Who doesn't love zacusca? This traditional recipe has been enjoyed by generations and often evokes memories of autumn when vegetables are in full season. Bean zacusca is a delicious and healthy variant, perfect for vegans and more. Additionally, it is an ideal choice for an appetizer or snack. Let's venture into preparing this delight!

Preparation time: 1 hour
Cooking time: 2 hours
Total time: 3 hours
Number of servings: approximately 15 servings

Necessary ingredients

- 2 kg of beans (preferably white or red, depending on preference)
- 5 kg of red peppers (gogosar or kapia; kapia peppers add a sweeter taste)
- 2 kg of carrots
- 3 kg of onions
- 750 ml of tomato juice (preferably natural)
- 1 liter of oil (sunflower oil is ideal)
- Bay leaves, peppercorns, salt (to taste)
- A little ground cumin, cardamom (optional)

Preparing the ingredients

1. Beans: Start by washing the beans well under a stream of cold water. Then, soak the beans in cold water for at least 4 hours (ideally, overnight). This step is essential to ensure even and quick cooking of the beans.

2. Vegetables: Wash and peel the peppers, carrots, and onions. Cut the peppers into large slices. The carrots and onions should be boiled until soft. You can boil them together for about 30-40 minutes in salted water.

Preparing the zacusca

3. Boiling the beans: Boil the beans in salted water until soft. Make sure to check them occasionally so they don't turn into puree. Once boiled, let the beans cool.

4. Sautéing the peppers: In a large pot, add a glass of oil and, once it’s heated, add the pepper slices. Sauté the peppers over medium heat, stirring frequently, until the skin peels off and the flesh becomes soft. This is an important step to achieve a finer zacusca.

5. Passing through the mincer: Once the peppers have cooled, chop them using a tomato machine (or a blender) to obtain a fine paste. Do the same with the carrots and onions, but keep them separate from the beans.

6. Mixing the ingredients: In another large pot, add the remaining oil (up to 1 liter). When the oil is hot, add the pepper paste, carrots, and sautéed onions. Mix well and let them simmer for about 30 minutes.

7. Adding the beans: After the vegetable mixture has boiled, add the boiled beans and continue to mix frequently. This will prevent the mixture from sticking to the bottom of the pot.

8. Seasoning: After about an hour of simmering, add the tomato juice, bay leaves, peppercorns, salt, and your favorite spices. You can adjust the quantities according to your taste, and adding cumin or cardamom will give it a unique flavor.

9. Finalizing the dish: When the zacusca is ready, notice how the oil starts to gather on the surface. This indicates that the zacusca is ready to be bottled. Remove the pot from the heat and let the mixture cool slightly.

Preserving the zacusca

10. Packing: Place the zacusca in sterilized jars (you can sterilize the jars by heating them in the oven) and seal them tightly with lids. If you want to ensure that the zacusca keeps well, boil the jars in steam for 30 minutes.

Serving suggestions

Bean zacusca is delicious served on toasted bread or alongside cottage cheese. You can also serve it with olives or pickled cucumbers to add a contrast of textures and flavors. It also pairs perfectly with a refreshing drink like lemonade or a dry white wine.

Useful tips and variations

- If you want a spicier zacusca, add hot peppers during the sautéing of the peppers.
- Replace some of the beans with lentils for a different taste.
- You can experiment with different types of vegetables, such as zucchini or eggplant, to create a unique zacusca.

Frequently asked questions

1. Can I use canned beans?
- While it is possible, dried beans offer a fresher taste and better texture. If you choose canned beans, make sure to rinse them well to remove excess sodium.

2. How can I tell if the zacusca is well cooked?
- The zacusca is ready when the vegetables are well incorporated, and the oil forms on the surface. The smell will be aromatic and pleasant.

3. How long does zacusca last?
- Zacusca can be kept in a cool, dark place for several months if the jars are well sealed. Once opened, keep it in the fridge and consume it within two weeks.

Nutritional benefits

Bean zacusca is not only delicious but also healthy. Beans are an excellent source of plant-based protein, fiber, and vitamins, contributing to healthy digestion and maintaining energy levels. Additionally, red peppers are rich in antioxidants and vitamins, especially vitamin C.

In conclusion, bean zacusca is a simple and quick recipe, perfect for enriching your meals with delicious and healthy flavors. So, don’t hesitate to try this traditional recipe, adapted for a healthier lifestyle. Enjoy every spoonful and cherish the memories it brings!

 Ingredients: -2 kg beans -5 kg red bell peppers (gogosar or kapia; kapia gives a sweeter taste) -2 kg carrots -3 kg onions -750 ml tomato juice -1 liter of oil -bay leaves, whole pepper, salt -a little ground cumin, cardamom (optional)