White bean zacusca

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The beans are picked, washed and boiled until they drop and the grain is soft.

Peel onions, wash and grind in a food processor.

Put a large tuci, with the oil in it, on the fire and after it has warmed up, add the onion, letting it simmer for about 15 minutes, stirring occasionally with a large wooden spoon.

The peppers are cleaned of seeds, washed and passed through the robot. Put them over the onion and mix, leaving them to simmer.

When the beans have boiled, let them cool a bit, then pass them through the robot.

Over the onion and chilli pepper, add the broth, beans, bay leaves, pepper and salt and let it boil until the oil comes out on top.

Turn on the oven to heat.

Pour hot zacusca into 400 g jars. Cover the jars and place in a tray with hot water in the oven for about an hour. Leave the jars to cool in the oven or covered with beds, then store.

Dried bean zacusca


  • 1 kg cleaned onion
  • 500 g grated carrots
  • 1 kg of peppers
  • 1kg bell peppers
  • 700 g broad beans
  • 2 kg of tomatoes
  • 700 ml oil
  • salt
  • pepper
  • Bay leaves.

Method of preparation

We soak the beans in cold water a few hours before, then we change the water, bring it to a boil, we change it again, we boil it and once again we change the water, then we boil it until the grains soften well. We pass half of it, we leave half the grains.

Wash the capsicum and donut and bake them in the oven, on the flame or on the grill. After they are baked, we put them in a pot and cover with a lid to suffocate and thus they are easier to clean. We clean the skins and finely chop them.

Put water in a pot, and when it boils, add the notched tomatoes and leave them for a few minutes, remove them and remove the skins, then finely chop them. Finely chop the onion and fry in 700 ml of oil, when it becomes glassy add the grated carrot and cook them together for another 10 minutes, then add the chopped pepper and bring to the boil.

Add the chopped tomatoes, along with the leftover juice, salt, pepper and bay leaves and cook the zacusca until the vegetables penetrate, about 40 minutes, stirring often. Add the mashed beans, cook for 10 minutes, then add the beans and cook for another 10 minutes. Zacusca is ready when the oil begins to rise to the surface.

For better preservation and for a longer time, wash the jars and lids and put them in the oven, turn on the oven and leave them for 10-15 minutes, until they dry well.

Pour the zacusca into the jars taken out of the oven, put the lid on and tighten it tightly. We wrap the jars in a blanket and let them cool slowly, then we put them in the pantry.

Bean curd

Bean curd with dried berries for the winter

If you are part of the category of housewives who are intensely preparing for winter, you now have at your disposal a unique recipe for preparing an extraordinarily good product: dried bean zacusca. Let winter come now…

To get this tasty zacusca, you have the following ingredients:

Method of preparation:

To start, soak the beans in cold water for a few hours before you get to work and change the water a few times. Then bring to a boil, change the water again and boil until the berries become soft.

Then pass half and leave the other half.

Thoroughly wash the capsicum and donut and bake in the oven, leave in a bowl to simmer and clean. Then chop as finely as possible.

Put water in a pot, and when it boils, throw the sliced ​​tomatoes. Leave a little, remove the skins and chop finely.

Finely chop the onion and fry in 700 ml of oil. When it becomes glassy, ​​put the grated carrot and cook for another ten minutes, then add the chopped pepper and bring to the boil.

Add the chopped tomatoes, salt, pepper and bay leaves and cook the zacusca for about 50 minutes. At the end, add the mashed beans, cook for another ten minutes then the beans and leave on the fire for another five minutes.

Pour the zacusca into the jars taken out of the oven, put the lid on and tighten well.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Bean zacusca - a delicious snack at any time!

Ingredients needed for bean curd:

  • 1 kg of beans
  • 1 kg of white onions
  • 1 kg of donuts or capsicum
  • 2 carrots
  • 1 large jar of broth
  • 1 l of oil
  • salt
  • pepper
  • peppercorns

Method of preparation:

  1. The beans are picked in the evening and left in cold water overnight. In the morning, salt water is boiled. At this time, chop the rest of the vegetables (carrots should be grated and the rest through a mincer or blender). Put 1 l of oil in a saucepan and add the chopped vegetables.
  2. When the beans are cooked, you start to chop them as well. This paste is added over the chopped vegetables. Now add the ground pepper, salt and peppercorns.
  3. Let it simmer until it decreases 1/3 of its composition and be careful to stir often, so that it does not burn.
  4. When the zacusca has dropped, add the broth and let it simmer for another 15 minutes.
  5. Put the bean zacusca hot & icircn jars and leave in a warm bed for 48 hours (put covered & icircn blankets).

Read also how to make assorted pickles for a quiet winter & Try to prepare bean curd now and you will see that it is much easier than it seems. Serve it at any time and you will enjoy a great taste!

BEAN ZAKE. Three simple ways to prepare it

Bean curd can be the ideal appetizer in the cold season. It can be eaten immediately after it has cooled or stored in the pantry.

Bean curd it has a medium complexity and can be prepared in 2 or 5 hours, depending on the amount you want.

Below you can find three simple recipes bean curd.

BEAN ZAKE - recipe 1


â— 1.5 kilograms of donuts

â— 1 kilogram of beans

â— 1 tablespoon of dried thyme

Method of preparation:

beans boil in several waters. Put the beans to boil in salt-free water, with an onion that has been cleaned, until it boils first, then change the water. It is given in the second boil, and then the water is changed. It is left to boil for a third time. The water in which it boiled is drained and stored for later.

Meanwhile, clean the carrots and put them on the large grater. Then peel the onion and donuts from the back with seeds and cut everything into cubes or julienne. Peel a squash, grate it and squeeze the seeds.

Then heat the oil in a large 10-12 liter pot. Add onion, carrot

in oil and sauté until the onion starts to become glassy, ​​then add the donuts, and when it has softened, quench everything with tomato juice.

Leave the whole composition on low heat for half an hour. At the end add the beans, thyme, bay leaves, salt and pepper. Boil everything until the beans have softened and the oil has risen to the top. If the beans are not boiled, add more water in which it boiled, but which is warm.

After beans boiled, Mashed vegetables hot pour into hot and dry jars. Tie the jars tightly with cellophane or a lid and wrap in towels or warm blankets.

BEAN ZAKE - recipe 2


â— 2 kilograms of dried beans

â— 3 kilograms of red donuts

â— 1 kilogram of tomato broth

â— 1 liter of sunflower oil

â— two pieces of bay leaves

â— paprika or sweet pepper.

Method of preparation:

Boil beans Well, after soaking it in the evening. After boiling, drain the beans, leave to cool and pass through the mincer or food processor. The content obtained is set aside.

Then, bake the donuts, clean them and put them in the car. Finely chop the onion, boil it in a few boils, in a little water. Drain and fry in a little oil.

Then add the donuts over the onion and simmer for 30 minutes. Add the beans, spices, broth and the rest of the oil and leave on the fire until the oil is on top. Salt the composition obtained to taste and set aside. Bean curd obtained is put in jars after it has cooled a bit.

BEAN ZAKE - recipe 3


â— 1/2 kilogram of capsicum

â— 50 milliliters of oil

Method of preparation:

Boil beans in salted water. Meanwhile, add the carrot and a finely chopped onion. When the water starts to drop, it is advisable to top it up and leave the whole composition on the fire until the beans are well cooked. Then remove from the heat and set aside.

Then, put the peppers to bake, then clean and cut into strips.

Peel and finely chop the second onion, which is fried in hot oil until it becomes translucent. Add the beans and peppers and fill with water, put a few bay leaves and simmer.

When the water has started to drop, add the broth. The obtained composition is seasoned, to taste, with salt, pepper, thyme and paprika, and then everything is boiled.

When bean zacusca it is ready, it is left to cool a little, and then it is put in jars.

When is zacusca made? Summer or autumn?

We make autumn zacusca because it is cooler and the price of vegetables is the lowest. But many have vegetable gardens and can't wait & # 8230. In this case, prepare some of the ingredients in advance:

  • frozen eggplant or in a jar(see here)
  • frozen peppers or in jars (see here)
  • frozen pod beans (see here)
  • bean pods in jar (simple & # 8211 see here or in tomato juice & # 8211 see here)
  • Pumpkin in plain jar & # 8211 or in tomato sauce (see here)
  • dehydrated mushrooms (see here)
  • homemade tomato juice (see here)
  • homemade broth (see here)

The rest of the ingredients are permanently found: onions, garlic, oil, spices, etc.

Bean Zacusca Like Grandma

Bean zacusca like grandma. Bean zacusca has a medium complexity and can be prepared in 2 or 5 hours depending on the amount you want. A simple cheap and delicious recipe. Saute onions and carrots in oil, I used a large tuci, add the peppers and beans, which in the meantime I gave through the meat grinder and the tomato broth. Andreea kept the dearest words about her mother in a touching characterization just like me.

Bring the beans to a boil. Dry bean zacusca with donuts I know the traditional recipe from my grandmother. Put the beans to boil with salt and cook a few bay leaves, chop the peppers and finely chop the onions and carrots. It can be eaten immediately after it has cooled or stored in the pantry.

4 jars 400 g boiled beans. Put an onion to fry mixed with a kilogram of carrots. Even if you haven't done it before, if you follow the steps here, you won't fail. Put the ground pepper and then add the ground eggplant.

How to prepare zacusca bean recipe. Put the beans to boil and after it is cooked, leave it to cool and then pass it through the mincer. Bean curd recipe. Bean zacusca can be the ideal appetizer in the cold season.

If you like zacusca I invite you to see the other zacusca recipes here you will find recipes for green bean zacusca fish zacusca pumpkin zacusca eggplant zacusca all delicious prepared according to old family recipes explained step by step. 1 kg dry beans 2 kg onions 3 kg donuts 1 liter oil 1 liter salt broth. A bean zacusca like my mother at home according to a very simple recipe. How to prepare bean curd the simplest tasty and cheap recipe this is.

Bean zacusca can be the ideal appetizer in the cold season. And let it boil well. Easy to make and extremely appreciated by the whole family. The donuts are also passed through the mincer.

2 kg of fish onions are browned in 0 750 l oil. 30 pieces of cut peeled baked donuts. Bean curd. Bean curd recipe.

It's very tasty, it's almost the same preparation procedure as the one with mushrooms.

Bean zacusca recipe


Method of preparation:

1. Beans should be boiled in several waters (usually change the water 3 times). Put a whole onion in the pot, just peeled. After it boils for the first time, pour the water in which the beans are and pour over this hot water, then repeat the procedure after it boils again. Let it boil once more and then remove the beans and keep the water.

2. While the beans are boiling, clean the rest of the vegetables. Grate the carrots, peel the onion and cut it julienne, and the donuts are cleaned of seeds and cut into cubes. Peel the tomatoes and chop them, then strain them to get rid of the seeds.

3. In a large pot, heat all the oil, then sauté the onion and carrot in it until the onion becomes translucent. Add the donut and, after softening, add the tomato juice on top. You can also add a little sugar. Let the zacusca boil for half an hour, then add the beans, herbs and spices.

4. Boil the bean curd until the beans are soft and the oil rises to the surface. You can also add a little of the water in which the beans were boiled, if the latter has not softened.

5. Zacusca is poured into sterilized jars, preferably warm. It can be stored cold for a few weeks, being an ideal snack, but also a main dish.

Bean curd is a Romanian dish that you will fall in love with and that you will always want to have at home, for the days when you feel like something good!