Bean spread

Bean zacusca - a traditional delight, enriched with flavors and colors, perfect for bringing a piece of culinary tradition to your table. This easy-to-make recipe will not only delight your taste buds but also connect you with childhood memories when zacusca was a frequent dish on winter tables.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 25 jars of 400 g each

Ingredients:
- 1.1 kg dried beans (preferably large beans)
- 1.1 liters sunflower oil
- 2.5 kg onions
- 1.2 kg bell peppers
- 1 kg roasted capia peppers (if you have fresh peppers, you can roast them beforehand)
- 1 kg carrots
- 800 g tomato paste
- salt
- pepper
- thyme
- 3-4 bay leaves

Step-by-step preparation:

1. Preparing the beans: Start by washing the beans under a stream of cold water. This removes impurities. Put the beans to boil in a large pot with water and salt. Boil the beans for about 1 hour, until soft. Once cooked, drain the water and mash the beans using a potato masher or a food processor.

2. The carrot: Divide the carrot into two equal parts. Boil half of the amount in salted water until soft, while grating the other half on a large grater. Once boiled, chop the cooked carrot finely, either with a knife or in a food processor.

3. The vegetables: Peel the onion and bell pepper, then wash them well. Chop the onion and bell pepper finely (the food processor is very useful here). If using frozen roasted peppers, make sure to thaw them before chopping.

4. Sautéing the vegetables: In a large pot, add the oil and chopped onion along with two tablespoons of salt. Sauté the onion over low heat, stirring frequently, until translucent (about 10-15 minutes). Add the boiled and raw carrot, sautéing everything for another 10 minutes. Then, add the bell pepper, roasted capia pepper, and finally, the mashed beans.

5. Seasoning: Carefully mix the ingredients to achieve a homogeneous composition. Sprinkle pepper and thyme to taste and add the bay leaves. From this point on, reduce the heat to low and simmer the mixture, stirring frequently to prevent sticking to the bottom of the pot.

6. Adding the tomato paste: When the oil starts to rise to the surface, add the tomato paste, mix well, and let it simmer for another 20 minutes over low heat. It is important to taste the dish and adjust the salt and pepper according to your preferences.

7. Sterilizing the jars: While the zacusca is simmering, sterilize the jars. You can wash them well and put them in the microwave or traditional oven at a temperature of 100 degrees Celsius for 10 minutes.

8. Filling the jars: When the zacusca is ready, pour it hot into the jars. Make sure to seal them well with the lids, which have also been sterilized in boiling water.

9. Preserving: Place the jars in a tray and put them in the oven at low heat for 20 minutes. After sterilization, you can turn off the heat and leave the trays in the closed oven until the next day or cover them with towels to cool slowly. This method helps create a vacuum in the jars, ensuring better preservation.

10. Storing: Once cooled, store the jars in a cool place, away from moisture and heat. A cellar or basement is ideal.

Practical tips:
- Use high-quality beans, preferably from a trusted source.
- You can also add other spices, such as paprika or garlic, to intensify the flavors.
- If you want a smoother zacusca, you can blend the mixture in a food processor after it has cooked.

Nutritional benefits:
Bean zacusca is rich in plant-based proteins and fiber, making it a healthy choice for a hearty meal. Additionally, the vegetables add essential vitamins and minerals, making it not only tasty but also nutritious.

Frequently asked questions:
- Can I use another type of bean? Yes, you can experiment with different types of beans, but the taste and texture will vary.
- How can I serve zacusca? It is delicious on toasted bread, alongside olives or cheese, or as an appetizer on vegetable platters.
- How long does zacusca last? Under proper conditions, zacusca can be stored for several months, even up to a year.

Making bean zacusca is not only a pleasant activity but also a way to bring the flavors of autumn to your table. Whether you serve it with family or give it as a gift to friends, this zacusca will surely become a favorite!

 Ingredients: 1.1 kg dried beans (I had large beans) 1.1 liters sunflower oil 2.5 kg onions 1.2 kg bell peppers 1 kg roasted red peppers 1 kg carrots 800 g tomato paste salt pepper thyme 3-4 bay leaves

 Tags:  bean zacusca canned food