Bean Spread
Ingredients: 1 kg green bean pods (boiled and drained) 400 g peppers/capsicum, roasted 400 g peeled tomatoes, sliced 100 ml oil 1-2 onions, julienned 1 small head of garlic 1 bunch of fresh parsley Salt Peppercorns 1 bay leaf 1 sprig of thyme Honey (optional, but... recommended)
One of my favorite zacusca is the one made chunky from a knife. With a little care and, if I really want, it can also be spreadable, but it has the advantage that I can use it as a dish when I'm short on time. It is a real pleasure to see the pieces from which, too often, a paste is made. I will share with you the quantities I use, and you can adjust them according to your desires and tastes. For example, I don't put much onion, but feel free to add an extra onion or garlic, as you prefer.
To prepare this zacusca, I start with one kilogram of boiled paste according to the instructions (onion and vegetables included) and well drained. To this kilogram, I add 400 grams of peppers, whether they are bell peppers or capia peppers, all roasted and peeled. I also add 400 grams of peeled tomatoes. The remaining 200 grams are completed with onion, garlic, and oil (one medium onion, one small head of garlic, and a maximum of 150 ml of oil). Additionally, I add peppercorns, a single bay leaf, a generous handful of fresh parsley, a sprig of thyme, and a teaspoon of salt for each kilogram. Therefore, for the mentioned quantity, I use two teaspoons of salt, considering the juice left by the roasted peppers, which is also salty.
After I sauté the onion well until it becomes transparent, I extinguish the fire with the juice left by the bell peppers (after they have been roasted and peeled). I let it simmer under the lid for about ten minutes until the aroma intensifies. Meanwhile, I heat the oven, preparing for the next stage. I start to build layers, layer upon layer: over the sautéed onion, I put a layer of bean paste, followed by garlic, peppers, parsley, and slices of tomatoes. I sprinkle and drizzle oil between each layer, scatter peppercorns, and carefully hide the bay leaf and thyme among the ingredients.
I put it in the oven, covered, for the first hour. After that, I remove the lid and let it bake for another half hour. During this time, I shake the pot a little, rock and sway the pot, and finally add a tablespoon of honey, mixing gently. I chose to mention honey here because it is an ingredient used in my area that highlights the flavors without sweetening the dish. I prepare the mushroom zacusca in the same way, following the same method. In the end, I put everything in hot, sterilized jars, just like any other type of zacusca, making sure everything is well preserved and ready to be enjoyed.
