Traditional recipes

Dried bean zacusca

Dried bean zacusca

Here, I managed to post dried bean zacusca too! Among so many jams, jams, compotes, pickles, zacusca could not be missing. Dried bean zacusca is the family's favorite. .I always sent him zacusca, so it became the reserve food when he ran out of food or money. I would call it "poor student food" because zacusca really can not have this status, even if almost everyone does it.
It's not the original recipe (what is the original recipe?), I got it from my mother, but because it's very tasty I make it too and everyone likes it.

  • 5 kg of peppers,
  • 5 kg gogosari,
  • 1 kg dried beans,
  • 1 kg onion,
  • 500 ml broth,
  • 300-500 ml oil,
  • salt,
  • Bay leaves,
  • peppercorns.

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Dried bean zacusca:

Bake peppers and donuts and peel and peel. Boil the beans in half in salted water. Peel an onion and cut it in half. Peppers, donuts and onions are ground with a mincer or mixer. Over the mince add the dried beans half boiled and drained of water, broth, oil, salt, pepper and bay leaves. Whoever wants can also grind beans. We like it more with whole grains.

Put everything on the fire, stirring constantly so as not to get caught. Zacusca should decrease and thicken a little. It's ready when the oil rises to the surface.

Put hot in sterilized jars. They close tightly. The jars are put in beds to cool, then stored in the pantry.

Dried bean zacusca is the simplest and cheapest of zacusca recipes. It is a 100% natural preservation method of vegetables, in a kind of vegetable stew with beans. You do not need preservatives for taste or preservation.

For me, it was the most pleasant surprise of this autumn in terms of the cans I prepared for the winter. I had not prepared this type of zacusca until now, but some girls convinced me to make the recipe and I do not regret at all that I made this choice. Bean curd is great!

In our house we make the recipe for my mother-in-law's zacusca (with eggplant, peppers, donuts and mushrooms) and simple and quick recipe for spicy zacusca, an adaptation of the Serbian adjvar sauce made with kapia peppers and hot peppers, which I tasted in Germany with a friend who had a recipe from a Serbian girl.

Recipe of zacusca of beans beans it has carrots in addition (compared to my usual zacusca recipes), and I added crushed garlic during cooking to add flavor. By the end of the cooking process, the smell of garlic is lost. Neither my mother nor my mother-in-law, responsible for filling the jars, identified such a smell in the zacusca.

I used kapia peppercorns and donuts in equal proportions for the bean curd, but you can only use one of the two ingredients provided you use the amount as if you were using both. I didn't stop to boil the beans.

The desire to make this bean zacusca with beans was spontaneous and I did not have the patience to lose another day, because the beans need at least 8 hours, although it would be best to stay 12 hours soaked in water, during which time the water it changes a few times. Because I prepared (sample) a small amount I used 2 cans of white beans, with small grains.

I had kapia peppers and baked donuts from the previous day, when I made zacusca with eggplant and mushrooms. We usually bake everything on the grill, but you can also do this on the stove flame or on a board placed on the stove's eye. We are not fans of baked peppers, and eggplants cooked in this way do not seem to go at all in the zacusca. I was complaining the other day that I don't have much space in the pantry, because it is almost full, and I also have to put a few jars of pickles, especially for my husband. Sometimes he tells me that I have a better stocked pantry than the supermarket. I will try to put the jars on top of each other and please do not slip.

In the middle of winter I will enjoy good and tasty preserves, prepared naturally, at home, without preservatives. After all, this is why I make them and don't buy them. I want to give my family the best. You can find all my canned recipes here : from pickles in brine, to those in vinegar, in the freezer, in barrels (cabbage), those to keep in the pantry (baked peppers, eggplant in a jar) and much more.

If you want to try my bean zacusca recipe, you won't regret the choice, because it turned out very, very good for me!

I leave below the list of ingredients and how to prepare the dried bean zacusca.


(for 6 370ml jars and 1 small bowl)

2 cans of white beans (200 g dried beans to be boiled)

I baked the kapia peppers and donuts on the grill, then I put them in a bowl, sprinkled salt on the peppers and donuts as they reached the bowl, then covered the bowl with a lid, letting the peppers and donuts sweat. In this way it is very easy to clean the skins, then the stalks and seeds are removed. I put the cleaned peppers and donuts in a strainer.

I cleaned the onion, I cut it into juliennes and I cleaned and grated the carrots, then I peeled the tomato, I chopped its pulp, removing the seeds and the juice. I hardened the onion in the hot oil until it softened and became glassy. I put the carrot over it and continued to harden, then I put the tomato pulp and I hardened for another 2 minutes. I took them off the heat and let them cool for 10-15 minutes.

I passed through the mincer peppers, donuts, onions with carrots, 1 canned beans drained well and tomatoes. I put them all in a large pot, with the oil in which they were hardened, the juice from the peppers and donuts left while they were in the strainer, the tomato juice, salt, pepper, bay leaves, thyme and crushed garlic. / given by the crushing press.

I put them on the fire and let them boil for 15-20 minutes from the moment it started to boil. If the zacusca has decreased during this time, taste it and add, if necessary, salt or pepper. The cooking time can be longer if the amount of zacusca is higher.

I added the rest of the canned beans and boiled for about 7-10 minutes. If you don't add the canned juice, leave it to boil for only 5 minutes from the moment it reaches the pot.

I mixed it quite often in the pot, during the whole cooking period, so that the zacusca would not be missing from the bottom of the pot.

Zacusca is boiled, looks and smells very appetizing. I filled the jars, sealed them, then boiled them in a bain-marie for 30 minutes.

I took the jars out of the water and let them cool under a blanket until morning, then I put them in the pantry.

I hope you will try this delicious zacusca recipe.

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Canned food for winter: Bean curd

The delicious Zacusca of beans will catch us very well in winter, or on fasting days when time will not be your good friend! Just open the jar and serve the contents, cold or hot, with some tasty pickles.

In the winter, the delicious Zacusca of beans will catch us very well, or on fasting days when the weather won't be your good friend! Just open the jar and serve the contents, cold or hot, with some tasty pickles.

Ingredients for Bean Zacusca

  • 1 kg of beans
  • 1 kg onion
  • 1 kg carrots
  • 3 kg peppers (capia + donuts)
  • 800 g tomato paste
  • 1 head & acircnă garlic
  • salt
  • 3 was dafin
  • pepper
  • thyme
  • hot and sweet paprika
  • 750 ml oil

Preparation Zacusca bean beans

beans well washed, it is hydrated with a lot of cold water, in the refrigerator, in the evening and in the morning, or even 24 hours.
The next day we drain the water, rinse the beans with cold water and boil it, in water so that it is covered.
We also add a knife blade with Sodium bicarbonate, it has two roles: one to speed up the boiling of beans, and the second and most important to help eliminate gas so we will no longer balloon, after enjoying the delicious bean zacusca.
Let the beans boil for 2-3 boils, then drain the water, rinse the beans with warm water and put them back to boil, & icircn hot water this time.
We repeat the process 3 times, but only in two waters we add bicarbonate, in the third we leave the water simple, so that the beans do not remain with bicarbonate taste.
So, only in the fourth water do we let the beans boil for good, until the grain begins to crumble.
Add the water that boils the beans, about halfway through the cooking time, a sprig of thyme and 3 bay leaves, as well as a little salt.
& Icircn Meanwhile, we clean onion, chop it lightly and put it to harden in the hot oil, but we also add a cup of water, so that it doesn't get that nauseating taste of frying.
When the onion becomes translucent, we add carrots clean and finely chop.
Bake the peppers, clean them and finely chop them, or pass them through a robot.
When the carrots are well penetrated, we add peppery and let the vessel simmer.
We add a little juice from the baked peppers, it will give a pleasant taste to the sauce.
When the peppers are well prepared, we add tomato paste and let the sauce simmer for another 15-20 minutes, then, when the beans are well cooked, drain it of the excess juice and mix it in a large bowl with the vegetable sauce.
Put the pot in the oven, heat it slowly towards the middle and let the bean zacusca to cook slowly until it drops consistently, and the beans are almost ripe.
During the preparation, we taste the zacusca and & icirci we match the taste with salt, thyme, paprika and hot pepper and pepper, but this towards the end.
It is good to add the spices towards the end of the preparation, in order to keep the aromas intense.
We take out the bowl with bean curd from the oven and insert the washed and drained jars, placed & icircn in a tray.
Leave them on the fire for 10 minutes to sterilize them.
Peel a squash, grate it and squeeze the juice.
We fill the hot jars with bean zacusca beans, also hot.
We screwed on the well-washed and wiped lids and put them in the oven, on the fire, for 10 minutes.
After extinguishing the fire, we leave them in the oven until the next day, when they will cool down definitively.
We label them and put them in the pantry, and then pamper ourselves with bean zacusca beans in winter, or & icircn fasting days.

Bean curd, my favorite. You have to try the recipe!

Among so many jams, jams, compotes, pickles, zacusca could not be missing… Dried bean zacusca is preferred by the family… My daughter, a student in Timisoara, named zacusca "the food of the poor"… I always sent zacusca… which zacusca a became a reserve food, when he ran out of other goodies or even without money… I would call it “poor student food”, because zacusca really can't have this status, even if everyone does it…


5 kg of peppers
5 kg gogosari
1 kg of dried beans
1 kg onion
500 ml broth
300-500 ml oil
salt, bay leaves, peppercorns

Method of preparation:

Bake peppers and donuts and peel and peel.

Boil the beans in half in salted water. Peel an onion and cut it in half.

Peppers, donuts and onions are ground with a mincer or mixer. Over the chopped add the dried beans, half boiled and drained of water, broth, oil, salt, pepper and bay leaves…

Whoever wants, can also grind beans. We like it more with whole grains…

Put everything on the fire, stirring constantly, not to get caught… Zacusca must decrease and thicken a little… It's ready when the oil rises to the surface…

Put hot in sterilized jars. Close the jars tightly and put them in blankets, for a slow cooling, then store them in the pantry.

Zacusca De Fasole Uscata Jamila

My dear ones, you made eggplant zacusca this year. Eggplant zacusca recipe video jamilacuisine 04 09 2013 eggplant zacusca recipe video I invite you to try my simple and delicious eggplant zacusca recipe. If I don't invite you to try my simple and delicious eggplant zacusca recipe.

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If the beans are well cooked, they can be chopped in a mincer and onions and donuts and broth are added over the peppers.

Jamila dried bean zacusca. I haven't eaten ciolan beans in years. Easy to make and extremely appreciated by the whole family. I love eggplant zacusca is my favorite and I do it every year. Bean curd.

After it is sufficiently boiled give it off the heat. Slow cooker 3 5l stainless steel. On weekends I usually go to the estate where this time I made the last cans for the winter so I post the zacusca that I make my favorite for Sabina for about 5 years, I don't do it according to the zacusca recipe to give some approximate quantities we do not like the classic zacusca with beans in which only donuts are added but more pasty so I put eggplant and not. Recommendations for you and your home.

If you liked our dry bean zacusca recipe, don't forget to review it. Bean zacusca has a medium complexity and can be prepared in 2 or 5 hours depending on the amount you want. The bean zacusca recipe is wonderfully tasty and must be tried at this time of year. Even if you haven't done it before, if you follow the steps here, you won't fail.

Bean zacusca can be the ideal appetizer in the cold season. Add the rest of the oil. It can be eaten immediately after it has cooled or stored in the pantry. As you know, we don't eat pork, so I put the recipe somewhere in storage, thinking I didn't have it.

Bring the beans to a boil. Mix very well, add salt if needed. 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. Bean curd the simplest tasty and cheap recipe this is.

A simple cheap and delicious recipe. After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with babyliss personal care products. For a zacusca r. Zacusca boil over low heat and mix well until the oil comes out on top.

How to make dried bean zacusca with donuts. A bean zacusca like my mother at home according to a very simple recipe. This year I wanted to change the register a bit and try this one with beans, I really like dried beans and my great-grandmother's bean soup was the best in the universe.

How to prepare dried beans best

1. Choose the beans well. Even if it looks exceptional, even if it is packaged, the beans must be chosen, because they contain many impurities and some grains can be spoiled.
2. Soak the beans for a few hours, preferably from the evening before the day you plan to cook it. Thus, dried beans are hydrated and will boil more easily, but also release substances that cause indigestion and discomfort.
3. When you are preparing to boil the beans, change the water in which they stayed overnight, do not boil it in the same water.
4. Change the water in which you boil the beans at least 3 times, each time changing the water with one of the same temperature. Otherwise, the boil stagnates and the grains remain uncooked.
5. If you cook beans and you are going to add broth or tomatoes, do not add them until the end, because tomatoes and tomato derivatives stop boiling and, again, the beans remain uncooked.
6. Be careful what you associate with beans when you eat it. Although our grandparents ate it during fasting periods, so without meat, many people do not conceive of a bean dish without sausages or smoking next to it. This eating habit is wrong because the combination is very indigestible and hyperprotein. Eat simple bean meal with a salad next to it and your stomach will surely thank you.

Bean curd

  • 2 kg dried beans
  • 3 kg of red donuts
  • 1 kg red broth
  • 1 l sunflower oil
  • 1 kg onion
  • 2 pcs bay leaves
  • thyme
  • paprika or hot pepper

The beans are soaked in the evening. Boil well, drain and after it has cooled, pass it through a mincer or food processor.

The donuts are baked, cleaned and passed through a mincer.

Finely chop the onion and fry in oil. Add the donuts over the onion and simmer for 30 minutes.

Add the beans, spices, broth and the rest of the oil. Bring to the boil until the oil accumulates on top. Salt and remove from the heat.

The warm zacusca is put in jars, and these, after being closed, are put in a bain-marie over low heat for 30 minutes. The jars are left wrapped in beds until the next day.