Bean spread

Bean zacusca - a traditional recipe full of flavors, perfect for cold winters when the desire to enjoy homemade goodies is stronger than ever. This zacusca is not just a delicious dish, but also an excellent way to preserve fresh vegetables, transforming them into savory meals for the colder days. Let’s discover together how to prepare this simple yet flavorful recipe.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: approximately 20 jars (370 g each)

Ingredients:
- 2 kg white or speckled dried beans
- 2 kg bell peppers or sweet peppers (or a combination)
- 1 kg onions
- 1 kg tomatoes (or one liter of tomato puree)
- 1 liter oil
- 1 packet of Pikant Fix seasoning (sweet or spicy, according to your preference)
- 5-6 bay leaves
- A good bunch of parsley and celery leaves
- Salt, pepper, thyme, marjoram
- Optional: 4-5 tablespoons of sugar

Necessary utensils:
- Large pot for boiling
- Large saucepan for cooking the zacusca
- 370 g jars (ideal, but other sizes can also be used)
- Blender or food processor
- Cast iron stove (optional, but recommended for even cooking)

Step by step for perfect zacusca:

1. Preparing the beans:
Start by washing the beans well and soaking them in cold water, covered with 10-15 cm of water, for 8 hours or, preferably, overnight. This step is essential to reduce cooking time and make the beans more digestible.

2. Boiling the beans:
The next day, drain the beans and place them in a large pot with about 5 liters of cold water and a little salt. Boil on low heat for about 2 hours, being careful not to let them stick to the bottom of the pot. I recommend using a cast iron stove, if you have one, for even heat distribution.

3. Preparing the vegetables:
While the beans are boiling, peel and finely chop the onions. If you are using fresh tomatoes, peel them (to make this easier, you can briefly immerse them in boiling water). The peppers can be roasted or grilled, depending on your preferences. If you choose to roast them, place them on a baking tray in the oven, then peel off the skins and seeds.

4. Sautéing the vegetables:
In a large saucepan, add 0.5 liters of oil and sauté the chopped onions over medium heat until they become translucent. Then, add the chopped tomatoes and peppers. Let them sauté together to release their flavors, stirring occasionally.

5. The perfect combination:
Once the beans are cooked, drain any excess liquid (if necessary) and add them to the pot with the vegetables. Allow the mixture to cool slightly, then blend everything with a blender or food processor until you obtain a smooth paste. During blending, add the remaining oil, Pikant Fix seasoning, salt, pepper, and, if you like, sugar to balance the acidity of the tomatoes.

6. Final cooking:
Place the obtained mixture back on low heat and let it simmer for 20 minutes, stirring occasionally to prevent sticking. Add the bay leaves, thyme, and marjoram for a more complex flavor.

7. Bottling:
Meanwhile, prepare the jars. You can sterilize them by heating them in water at the bottom of a saucepan. Once the jars are warm, fill them with the hot zacusca, ensuring no air bubbles remain. Seal the lids tightly and place the jars in a warm spot, covered with a blanket, to sterilize completely until the next day.

8. Storage:
After they have cooled, store the jars in a pantry in a cool, dry place. The bean zacusca will keep well for several months, and the flavor will become even more intense.

Useful tips:
- Variations: Experiment and add other vegetables, such as carrots or celery, to diversify the flavor. You can also adjust the spiciness by adding hot peppers or even chili.
- Serving: Bean zacusca is delicious on toasted bread, alongside cottage cheese, or as a side dish for meat dishes. You can combine it with a fresh salad for a light and healthy lunch.
- Calories and nutritional benefits: This zacusca is rich in protein due to the beans, providing a good source of fiber, vitamins, and minerals. It is an excellent choice for those looking to diversify their diet, with a moderate calorie content (approximately 150-200 calories per serving, depending on the portion served).

Frequently asked questions:
- Can I use canned beans?
It is preferable to use dried beans, as they provide better texture and flavor. If you use canned beans, make sure to rinse them well to remove salt and preservatives.

- How can I make the zacusca sweeter?
Gradually add sugar, tasting the mixture along the way until it reaches the desired sweetness.

- Can bean zacusca be frozen?
Yes, you can freeze the zacusca, but it is advisable to divide it into small portions for easier thawing.

Do yourself a favor and try this bean zacusca recipe, a delicacy that will bring warmth and flavor to every winter. Cooking is an art, and this recipe is perfect for honing your skills while enjoying wonderful moments with family and friends. Bon appétit!

 Ingredients: 2 kg of dry white or speckled beans, 2 kg of kapia peppers or bell peppers or a combination, 1 kg of onions, 1 kg of tomatoes (or one liter of broth), 1 liter of oil, 1 packet of spicy sweet/hot seasoning, 5-6 bay leaves, a good bunch of parsley and celery leaves, salt, pepper, thyme, marjoram, optional 4-5 tablespoons of sugar.