Peel all the vegetables and wash. Boil the beans and carrots. If the beans are dry, let them soak overnight in cold water, then boil.
The donuts and onions are passed through a mincer and cooked separately in oil.
Then put in a larger bowl and add the carrots and beans, pre-cooked then given through the mincer, tomato juice and the rest of the oil. Put the zacusca to boil over low heat, stirring constantly.
A little secret, if you don't want to waste a few hours near the stove and make muscle fever in your hands while stirring in the pot, :), put the dish in the oven, on the second stage, leave the tray from the stove in the oven and let it boil on low heat for a few hours. Every 30 minutes, remove the bowl and mix, add salt and pepper to taste and a bay leaf. The bay leaf is then removed, it does not boil too much because it leaves a bitter taste.
Put the zacusca in washed and sterilized jars and put a tip of a salicylic knife on top, then staple the jars and put them in beds until the next day.
Method of preparation
We cook the kapia peppers and donuts on a plate on the stove. We baked a larger quantity and baked in the country, on a large plate.
Put them hot in a larger pot, sprinkle with large salt and cover with a lid.
When they have cooled, we peel them, remove the spine and all the seeds. Be sure to drain the juice coming out of the inside, in a saucepan.
We clean the onion, we put it through the robot, but we don't make it paste.
Peel a squash, grate it and squeeze the juice.
Donuts and peppers, cleaned, we grind them in the robot.
Heat the oil in a saucepan.
Add onion and carrot, simmer for 8-10 minutes.
Add the kapia mixture with donuts, the juice left by them strained, spin in the pot.
Let it boil at the right heat.
After about an hour, add the tomato juice.
If you do not have homemade tomato juice, use garden tomatoes. (Wash them, scald them a little, then remove the peel and spine. Pass them through the robot. Add them to the pot 30-40 minutes after the zacusca boils).
When the zacusca starts to thicken, we mix more and more often.
When it has the desired consistency, add the boiled beans, drained of juice. (Also, if you use dried beans, boil it well before, with an onion, pieces of carrot, salt, pepper and drain the juice).
We taste salt and pepper.
Let it boil for about 10-15 minutes.
When it is ready, remove the pot from the stove and let it cool for 30 minutes.
We use 370 gr jars to put zacusca.
We wash them well with hot water and dish detergent, we put them upside down to drain.
In the dry jars, put zacusca, but do not fill the jars up.
From this quantity I got 10 jars of 370 gr.
Thoroughly screw the lids to the jars, wrap them in paper and place them in a larger pan.
Put cold water in the pan, to cover the jars about 3/4.
Put a towel on top and turn on the stove.
When the water starts to boil, leave the zacusca to sterilize for 25 minutes.
When they are ready, we take them out of the pan, wrap them in a blanket until the next day, when they are cold.
Zacusca with beans
1.3 kg donuts, 1.2 kg kapia, 700 gr onion, 600 gr carrots, 700 ml home-made tomato juice from garden tomatoes (or 1.5 kg garden tomatoes), 250 ml oil, 3 cans of white beans, large grains (I used from Sun Food. If you use dry beans, 700 gr to be, also white and large grains), large salt, pepper
Difficulty: Average | Time: 7h
Recipes: fish zacusca
This recipe is delicious, easy and is a welcome change in the menu:
- 1 kg of fish (you can use cod, carp, catfish or pikeperch)
- 300 g carrots
- 400 g onion
- 500 g pickled cucumbers
- 2 tablespoons broth
- 100 g black olives
- 100 ml of oil
- 75 ml white wine - sec
- 1 bunch of chopped parsley
- 2 bay leaves
- salt, pepper and thyme - to taste
1. Clean the fish, remove the head, wash it and chop it as best you can.
2. Peel the vegetables and wash them.
3. Finely chop the onion, grate the cucumbers and carrots and roast the olives.
4. Saute onions, cucumbers and carrots in 5 tablespoons of oil and a cup of water for 20-30 minutes.
5. When the vegetables are cooked, add a liter of water, olives, pepper, salt, thyme, bay leaves and broth and simmer for another 5 minutes. Put in a tray or jars to preserve over the winter.
Vegetable zacusca with beans - Ingredients
- for 10 jars of 370 ml
- 2 kg eggplant
- 1 kg gogosari
- 0.5 kg onions
- 0.5 kg of carrots
- 2 whole canned tomatoes in tomato juice - Sun Food
- 2 canned beans- Sun Food
- coarse salt to taste
- 3 bay leaves
- 350-400 ml of sunflower oil
Vegetable zacusca with beans - Preparation
For starters, all the vegetables are cleaned, washed and finely chopped, each separately, with the help of a food processor.
Canned tomatoes are also passed through the robot forming a homogeneous sauce.
After all the ingredients have been prepared, the zacustia is prepared.
Heat the oil in a pot of tuci, add the onion, carrot and a tablespoon of salt and sauté for about 30 minutes. During this time, add a little warm water (about 500 ml in total) until the vegetables are well penetrated.
Then add the finely chopped donuts, pepper, bay leaves and continue sautéing.
After another 30 minutes, add the chopped eggplant and squeeze the juice and continue boiling, stirring occasionally so as not to stick to the pot.
When the liquid in the zacusca has dropped and the vegetables are starting to cook, add the tomato sauce.
Stir constantly and let it boil until the vegetables are well penetrated and the composition becomes pasty. All this time the vegetable zacusca with beans tastes and matches with salt and pepper.
If the liquid drops too much and the zacusca is not boiled enough then gradually add a little hot water.
Towards the end, add the canned beans (you can put it with the juice or not), mix and boil for about 20 minutes.
During all this time, stir continuously so as not to risk sticking to the bottom of the pot. This way you risk that the zacusca will taste burnt and all the work will go on the water on Saturday.
How to prepare jars in which to put zacusca
Wash jars and lids well with warm water and dishwashing detergent, rinse and allow to drain on a kitchen towel.
Place upside down on an oven tray, place the lids next to each other and place in the preheated oven at 130 degrees C for 30 minutes.
Remove the jars from the oven with the tray and immediately fill with hot zacusca. Tighten the lids tightly, turn the jars with the lid down for 5 minutes, then put them in beds and cover well.
Allow to cool slowly until the next day.
Label and place in the pantry in a dark and cool place.
Vegetable zacusca with beans is delicious only good to enjoy on a fasting day !!
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Method of preparation
My dear ones, I must admit that I am a declared fan of Zacist, whether it is with eggplant, beans, mushrooms, etc. C & acirct about the number of recipes. what more can we say. that word. & quotc & acircte bordeie, at & acirctea obiceie & quot :)).
In conclusion, I will share with you the recipe for zacusca with beans that I make.
This time I used fresh beans, but the dried one can be used just as well, just soak it the night before and boil it well.
Thus, I boiled the beans (being freshly boiled & icircn kuktă for about a quarter of an hour), after which I drained it and kept a quarter of the amount of grains, and I crushed the rest with the food processor.
I boiled the carrots separately, cleaned the donuts and onions and then chopped each one separately.
I boil the zacusca in the oven, so I don't have to take care of it not to get caught or, moreover, to & bdquopictez & rdquo my kitchen and clean the zacusca sticks on the walls for 3 days.
If I still have kukta, I used it to the fullest, of course without a lid, because it's big and I icircmi & icircncape all the mixture & icircn in it (p & acircnă last year I boiled zacusca & icircn 2 pots, that of. Anyway I would add the quantities also 8 l of mixture :)).
I put the oil on the stove and hardened the onion and donuts for 5-7 minutes on the stove, then I moved the pot in the oven and let it boil for 2 hours. About 2 times I chewed and cleaned the pieces of donuts or burnt onions (if necessary) the inside edge of the pot with a damp and clean towel.
After the 2 hours I put the rest of the ingredients in the pot, I mixed well and I put them in the oven for another 2-3 hours before the oil rises on top. Towards the end I added the bay leaves.
After the zacusca was boiled in the oven, I washed the jars and placed them on the stove lying down to dry and sterilize (they are heated from the heat of the oven).
Zacusca, which I salted and peppered, I poured it into the heated jars, sprinkled a little aspirin in each jar, stapled the lids well and put them on the bed in the blanket to cool slowly.
I admit that zacusca involves a lot of work, but the result is delicious and worth enjoying on a slice of black pepper or rye, on an autumn day or evening or winter :)).
Extraordinary zacusca with beans and vegetables for the winter. A delicious and very filling recipe.
Team Bucătarul.eu offers you an excellent Greek zacusca recipe for winter. & # 8220Zacusca with beans and vegetables & # 8221 is a delicious, very fragrant and filling snack. Beans are combined with onions, carrots, peppers and tomatoes, which give snacks a rich and very appetizing taste. Carefully prepare this zacusca, so that you can enjoy juicy and fragrant vegetables in winter.
& # 8211 1-2 hot peppers (if desired and to taste)
& # 8211 3 big heads of garlic
& # 8211 1 teaspoon of vinegar essence (70%)
METHOD OF PREPARATION
1. Wash the beans and boil until ready (but not overcooked).
2. Cut the onion in half or smaller slices, carrots & # 8211 thin strips or semi-slices and fry the vegetables in oil until golden brown.
3. Cut the tomatoes into pieces, and the bell peppers into semi-rounds or smaller.
4. Put in the pan: beans and fried vegetables, add tomatoes, bell peppers, salt, sugar and remaining oil.
5. Bring the vegetables to a boil and simmer for 30 minutes.
6. 5 minutes before ready, add the hot pepper, crushed garlic and vinegar essence.
7. Put the zacusca in sterilized jars and staple them, turn them upside down, cover them with a warm blanket and let them sit for a day until they cool completely.
Is homemade zacusca hard to prepare?
No way! If you have all the ingredients ready and the peppers ripened, the rest is child's play. To grind onions, carrots and baked peppers I used a food processor. I like the onion to be as fine as possible because I don't like to feel it in a bean bag. Of course you can cut all the vegetables and very finely with a knife. You just have to chop them very finely. In addition to the vegetables above, you also need tomato juice. You can use Tomato juice homemade, commercially or raw tomato juice. You have to keep in mind that the latter is more liquid and you will have to boil this zacusca more.
For beans, I chose to use red beans beans from Bonduelle. It is canned beans, ready boiled and does not contain food additives of any kind. So it's also healthy, it's good and tastes good. Using this bean I greatly shortened the cooking time of the dish. I boiled the zacusca with beans for about an hour, until the oil came to the surface. The cooking time can differ depending on how juicy the vegetables are, so boil it often stirring until it reaches the right consistency. I put zacusca with beans in sterilized jars and closed them tightly. For even more safety, you can boil them on a steam bath! It's a delight!
Bean paste with baked peppers - a recipe for hurried moms
- You can find all the ingredients in any LIDL store and they are ingredients that any housewife should have on hand in the pantry.
- Don't forget to always stock up on preserves and basic ingredients: tomato paste, tomato puree, canned beans, peas, chickpeas, rice, flour, sugar, breadcrumbs, onions, garlic, potatoes, vegetables, frozen vegetables, spices . These ingredients that you always have on hand in the fridge or pantry will save you in the days when you get home late, you have unexpected guests, you want to try a new recipe.
- You can use baked peppers in a jar and I suggest the ones from Freshona, they are delicious! But you can also cook peppers on the stove, in the oven or on the grill.
- Peanut butter is "that something" that turns the recipe for bean paste with baked peppers into a special preparation. Do not omit it from the list of ingredients, even if the bean paste can be made without it.
If you haven't had a chance to put zacusca this year (although I highly recommend the recipe for Buni Sia's zacusca), to know that this bean paste with baked peppers, which you bury in less than 10 minutes, is a very good substitute. In addition, Christmas fasting is about to begin and such recipes are perfect for the fasting period!
Ingredients for 6 servings of Bean Paste with Baked Peppers:
- a can of Freshona red berry beans
- 4-5 Freshona baked peppers
- 2 cloves of garlic
- 2 tablespoons Mcennedy peanut butter
- a tablespoon of smoked paprika
- 2 tablespoons lemon juice
- will be Castle
- Kania pepper
Drain the canned beans very well. We wash it under a stream of cold water, in several waters. We let it drain again.
Cut the baked peppers into strips. Put all the ingredients in a blender and mix on the pulse function, until we have a paste. If the bean paste comes out too thick, add more olive oil or water. We match the taste of salt and pepper.
It is such a simple and yet so special recipe, which I hope you try for Christmas fasting but also in general, when you want a healthy, filling and fast snack.
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A delicious and filling sauce
An interesting and tasty appetizer.
In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.
Empanadas - large Argentine pies with beef fried in lard.
- & ltp & gt & lta href = & quothttps: //bonduelle.ro/produs/conserva-fasole-rosie-suc-propriu">4 conserve (1600 g) Red beans beans Bonduelle & lt / a & gt & lt / p & gt
- & ltp & gt2 kg baked peppers & lt / p & gt
- & ltp & gt1 kg carrots & lt / p & gt
- & ltp & gt1 kg onion & lt / p & gt
- & ltp & gt1.5 l tomato juice & lt / p & gt
- & ltp & gt500 ml oil & lt / p & gt
- & ltp & gtC & ampacircteva bay leaves & lt / p & gt
- & ltp & gtBoia dulce & lt / p & gt
- & ltp & gtPiper & lt / p & gt
- & ltp & gtSare & lt / p & gt
Chop the onion, carrot and roasted pepper in a food processor or chop them very finely with a knife.
In a large enough saucepan, heat the oil, add the chopped onion and carrot, season with salt and pepper and cook for approx. 20 minutes.
Then add the baked pepper (kapia or donut), tomato juice, a few bay leaves, a little paprika and boil the zacusca for 30 minutes, stirring very often. Then add the red Bonduelle beans, drained from the liquid. Boil the zacusca for another 30 minutes, stirring often.
When the oil has come to the surface, the zacusca is ready. Let cool for 5 minutes, remove the bay leaves and put the zacusca & icircn sterilized jars.
Optionally, we can boil the jars for 30 minutes in a bain-marie. Good appetite!
Other filters about Beans
Bean zacusca is one of the food options when it comes to fasting or winter supplies. There is.
Peasant soup is part of the Roma & acircn tradition, part of the Roma & acircn identity. Because, let's face it, anything.
Beans are one of the key ingredients for many traditional recipes. This is why it can be used to.
December 1st will be even more festive if you enjoy some traditional recipes, which are tastier. Either it is.
Green bean soup can be prepared with fresh beans as well as frozen beans. Of course, thanks to that.
& Icircntruc & acirct we & icircn full of fresh bean season, green and yellow, it's a shame not to take advantage and.
Nicoise salad is of French origin, based on fish, especially tuna, specific to the Mediterranean area. Its ingredients differ in.
Toast is a great option for breakfast. If you are tired of serving it with the same boring combinations.
Curry is a dish of Asian cuisine, very aromatic, which, in fact, involves the use of a mixture of specific spices.
Summer salads are that simple mix of tastes and textures. They hide few calories, are full and ideal for hot summer days.
Wok beef vegetables are a great option for a hearty lunch or dinner, both for you and your baby.