Bean spread

Bean zacusca: A traditional recipe full of flavor

Zacusca is an emblematic dish in our cuisine, a meal that brings together unique tastes, colors, and aromas. It is perfect to be served as an appetizer or a side dish and is a wonderful way to preserve seasonal vegetables. In this recipe, we will explore how to prepare a delicious bean zacusca, using fresh ingredients and simple yet effective techniques.

Total preparation time: 3 hours
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Number of servings: 10 jars of 370 g

Required ingredients:
- 1.3 kg bell peppers (sweet vegetables, rich in vitamins)
- 1.2 kg kapia peppers (intense flavor and vibrant color)
- 700 g onions (for a savory base flavor)
- 600 g carrots (for natural sweetness)
- 700 ml tomato juice (or 1.5 kg garden tomatoes)
- 250 ml oil (preferably sunflower oil)
- 3 cans of white beans, large beans (about 700 g if using dried beans)
- Coarse salt (to taste)
- Pepper (to taste)

Step by step: How to prepare bean zacusca

Step 1: Preparing the peppers
Start by roasting the kapia and bell peppers. We recommend roasting them on a stovetop or grill, as this process will give them an intense flavor. If you have the opportunity, you can roast a larger quantity, perhaps even in the countryside, to fully enjoy the taste of the season. Once well roasted, place them hot in a large pot, sprinkle with coarse salt, and cover with a lid. Allowing them to cool this way will make the skin come off much easier.

Step 2: Cleaning the peppers
After they have cooled, peel off the skin, remove the stems and seeds. Don't forget to drain the juice that will gather inside, as this will contribute to the flavor of the zacusca.

Step 3: Preparing the vegetables
While the peppers are cooling, clean the onions and carrots. Use a food processor to chop them, but do not turn them into a paste. The onion and carrot should be minced, but not too finely. These will form the base flavor of the zacusca.

Step 4: Cooking the vegetables
In a cast iron pot (which helps distribute heat evenly), heat the oil. Add the onions and carrots and let them sweat over medium heat for 8-10 minutes, stirring occasionally. This is the perfect moment to enjoy the aromas that begin to emerge.

Step 5: Adding the peppers
Add the mixture of kapia and bell peppers to the pot, along with the drained juice from them. Stir well to combine the flavors. Let it simmer over medium heat. It is important to stir occasionally to prevent sticking.

Step 6: Incorporating the tomato juice
After about an hour of simmering, add the tomato juice. If you don't have homemade tomato juice, you can use fresh garden tomatoes. Blanch them, peel them, and puree them in a food processor, then add them to the pot after 30-40 minutes of simmering.

Step 7: Adding the beans
When the zacusca begins to thicken, it's time to add the boiled beans, drained of liquid. If you are using dried beans, make sure they are well cooked before adding. Stir again, adding salt and pepper to taste.

Step 8: Finalizing the dish
Let the zacusca simmer for another 10-15 minutes, stirring more frequently. When it reaches the desired consistency, remove the pot from the heat and let it cool for 30 minutes.

Step 9: Bottling
Prepare the 370 g jars by washing them with hot water and dish soap. Place them upside down to drain. Fill the jars with zacusca, leaving a little space at the top. From this quantity, you will get about 10 jars.

Step 10: Sterilizing
Screw the lids tightly and place the jars in a large pot. Add cold water until the jars are covered by 3/4. Place a towel on top and turn on the heat. When the water begins to boil, let the zacusca sterilize for 25 minutes. Once done, remove the jars from the water and wrap them in a blanket until the next day, when they will cool completely.

Serving suggestions
Bean zacusca is excellent served on slices of toasted bread, alongside cottage cheese or as a side dish for meats. You can also pair it with a fresh salad to create a pleasant contrast of flavors and textures.

Variations and tips
- You can add a bit of garlic at the end for a more intense flavor.
- Substitute white beans with red beans for a more colorful appearance and different flavor.
- If you like spices, try adding a teaspoon of sweet or hot paprika, depending on your preferences.

Nutritional information
Bean zacusca is not only tasty but also very nutritious. Beans are an excellent source of protein and fiber, while the vegetables contribute essential vitamins and minerals. A serving provides a moderate caloric intake, perfect for a healthy snack.

Frequently asked questions
- Can I use other vegetables?
Absolutely! You can experiment with eggplants or zucchini, adding them to the vegetable mix.

- How can I keep the zacusca longer?
Make sure the jars are well sterilized and stored in a cool, dark place.

- Is the oil necessary?
The oil helps in cooking the vegetables and enhancing the flavor, but you can reduce the amount if you want a more diet-friendly version.

Bean zacusca is more than just a recipe; it is a story of tradition and harmoniously combined flavors. So, put on your apron, gather the ingredients, and enjoy every moment of the cooking process. Enjoy your meal!

 Ingredients: 1.3 kg bell peppers, 1.2 kg kapia peppers, 700 g onions, 600 g carrots, 700 ml homemade tomato juice from garden tomatoes (or 1.5 kg garden tomatoes), 250 ml oil, 3 cans of large white beans (I used Sun Food brand. If using dried beans, use 700 g, also large white beans), coarse salt, pepper.