White bean spread

White Bean Zacusca - Autumn Delight in a Jar

I invite you on a culinary journey full of aromas and nostalgia, where we will prepare together a white bean zacusca. This recipe is not just a delicacy, but also a way to preserve the taste of summer for the cold winter days. Zacusca is often associated with moments spent with loved ones, at festive meals or simply on weekend evenings when we are looking for a savory and comforting dish.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10 jars of 400 g

Ingredients:
- 2 kg white beans
- 3 kg onions
- 4 kg bell peppers (sweet, gogoșar or kapia)
- 750 ml tomato puree
- 800 ml oil (preferably sunflower or olive)
- a few bay leaves
- 1 teaspoon black peppercorns
- coarse salt, to taste

Recipe history:
Zacusca, a popular dish in many cultures, has deep roots in culinary tradition. It originally appeared as a method of preserving vegetables, especially during winter. Each housewife has her own recipe, and the ingredients vary according to the season and preferences. White bean zacusca stands out for its creamy texture and rich aroma, offering a perfect combination of the sweetness of onions and peppers and the mild taste of beans.

Steps for a perfect zacusca:

1. Preparing the beans:
Start by selecting the white beans. Make sure the beans are intact and without defects. Wash them well under cold running water. Place the beans in a large pot with water and let them boil over medium heat for about 1-1.5 hours, or until soft. It is important to remove the foam that forms on the surface to achieve a cleaner zacusca.

2. Preparing the vegetables:
Meanwhile, peel the onions, wash them, and chop them finely, using a food processor to save time. In a large pot, add the oil and heat it over medium heat. When the oil is hot, add the onions and let them sweat for 15 minutes, stirring occasionally with a large wooden spoon, until they become translucent and slightly golden.

3. Adding the peppers:
Remove the seeds from the peppers and wash them well. Use the food processor to chop them finely. Add the chopped peppers to the onions in the pot and mix well. Let them sweat together until the peppers become soft and their aroma is released, about 20 minutes.

4. Preparing the mixture:
When the beans are cooked, let them cool slightly, then puree them in a food processor. Add the bean paste to the pot, along with the tomato puree, bay leaves, pepper, and salt. Mix well and let it simmer over low heat, stirring frequently, until the zacusca begins to thicken and the oil rises to the surface, about 30-45 minutes.

5. Packing and preserving:
Preheat the oven to 180°C. Fill the 400 g jars with hot zacusca, leaving a small space at the top. Screw on the lids and place the jars in a tray with hot water (bain-marie). Bake them in the oven for about an hour to ensure a good seal.

6. Cooling and storage:
Once the jars are ready, turn off the oven and let them cool inside or cover them with blankets to keep warm. After they have completely cooled, store them in a cool, dark place.

Practical tips:
- Beans: You can also use canned beans for a quicker option, but the fresh taste is unmatched.
- Vegetables: Choose seasonal vegetables for a richer flavor. Kapia peppers are very aromatic and add a pleasant sweetness.
- Spices: You can experiment with other spices, such as smoked paprika or thyme, to add a unique note.
- Serving: Zacusca is usually served cold, alongside toasted bread or simply as an appetizer. It is delicious on a slice with cottage cheese or as a side for meat dishes.

Nutritional information (per 100 g):
- Calories: 120 kcal
- Protein: 3 g
- Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 3 g

Frequently asked questions:
1. Can I use other types of beans?
Absolutely! While white beans are traditional, you can use red or black beans for an interesting variation.

2. How can I preserve zacusca for longer?
Make sure the jars are well sealed and stored in a cool, dark place. Zacusca can last a few months, but it is delicious when consumed quickly!

3. What can I do with leftover zacusca?
You can use zacusca as a filling for pastries, in pasta, or as a sauce for various meat dishes.

I encourage you to try this white bean zacusca recipe and leave your personal touch on it. Whether you enjoy it alone or share it with loved ones, it is a true delight that will bring joy to your table. Enjoy every bite and let the aromas remind you of the beautiful moments spent around the table. Bon appétit!