White bean zacusca

Ingredients

• 2 kg dried white beans
• 6000 ml water for boiling the beans
• 3 kg onions
• 800 ml oil
• 4 kg sweet peppers
• gogosari and kapia
• 750 ml tomato passata
• 4 bay leaves
• 1 teaspoon whole black peppercorns
• 60 g coarse salt
• 1500 ml hot water for the pan

Preparation

1. Sort and rinse the beans. Put them on to boil in 6000 ml of water for 120 minutes, until the beans are soft. Drain off the remaining water, leave the beans to cool for 15 minutes, then mash them in a food processor. 2. Peel and rinse the onions, then chop them in a food processor. Heat 800 ml of oil in a large pot, add the onions and cook gently for 15 minutes, stirring from time to time. 3. Remove the seeds from the peppers, rinse them and chop them in a food processor. Add them to the onions and cook everything gently for 30 minutes, until the peppers soften. 4. Add the tomato passata, mashed beans, bay leaves, pepper and salt to the pot. Cook the mixture for 90 minutes, stirring often, until the oil rises to the surface. Towards the end of cooking, heat the oven to 160°C. 5. Spoon the hot zacusca into 400 g jars and put on the lids. Set the jars in a pan with 1500 ml of hot water and leave them in the oven for 60 minutes. 6. Leave the jars to cool in the oven or covered with blankets, then store them.