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Bean curd

Bean curd

The beans soaked before, put to boil, with salt and bay leaves, until soft.

Onions, carrots and peppers are cleaned, washed and passed through a mincer. Then they are put in hot oil to harden. Everything will simmer for an hour, in a covered pot, over low heat, stirring often, so as not to get caught. When the beans have boiled, drain the water, pass them through the blender (or pass them through a mincer) and add them to the pot. Now add the broth and let the zacusca boil for another 10-15 minutes. It goes well with pepper and salt. Then put the pot in the oven for another 30-40 minutes.

Zacusca is put hot in sterilized jars. Pour a little oil on top of each jar. For safety, put the jars with zacusca in a large saucepan, boil for another 30 minutes.

It can't be better!


BEAN ZAKE - recipe with few CALORIES

This recipe is created by Dr. Laura Ene and her colleagues, for people who care post, follows a diet or want to keep track of your calorie intake and carbohydrates.

It is found in the book "KiloStop Green", along with 83 other dietary recipes and also nutritious enough to support health.


Bean curd & # 8211 garnish, perfect in soups or just fry it with sausages!

You can serve the bean zacusca as a garnish, add it to soups or simply fry it a little together with sausages or sausages! It's delicious! Let's get it ready!

INGREDIENT:

-a teaspoon of lemon salt

METHOD OF PREPARATION:

1.Wash the beans and cover with water. Let it soften overnight, then boil it until it is semi-prepared. Transfer to a colander and wait until all the water has drained from it.

If you use small, white beans, which cook very quickly, it is enough to soak them in water overnight.

2. While the beans are boiling, prepare the other ingredients: peel the tomatoes and remove the stalks. Pass them through a blender or meat grinder.

3. Peel the bell peppers, seeds and ribs. Cut them into short, thin strips.

4. Peel the onion and cut it into cubes.

6. Pour the oil into a bowl or saucepan with a thick bottom. Put it on a moderate heat. After it heats up, add the onion and fry for 7-10 minutes, stirring frequently.

7.Add mashed tomatoes and pepper strips. Mix well and cook the vegetable mixture for 5 minutes.

8.Add the semi-prepared beans, salt and sugar. Stir and bring the zacusca to the boil. Then reduce the heat to low and simmer for 60 minutes.

9. 10 minutes before the end of the cooking process, add the lemon salt and the garlic passed through the garlic press. Stir.

10.Wash jars and lids thoroughly. Sterilize them by the method you like. We poured 50 ml of water into each jar, then heated them for 5 minutes in the microwave (turned on at maximum power). And I simply boiled the lids in water for 5 minutes.

11. Transfer the hot zacusca to the sterilized jars, sealing them tightly with the sterilized lids.

12. You do not have to turn the cans with the lids down. Simply cover them with a warm blanket until they cool completely.

13.Put them in the storage place. They can be kept even at room temperature!


Top 5 bean zacusca recipes

Dried bean zacusca

This recipe is probably the best zacusca with beans. It is creamy and fragrant, only good to spread on bread, when there are many degrees minus outside.

Ingredients (for 10 370g jars):

  • 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 a 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 zacusca recipe with baked peppers and carrots

Ingredient:

  • 2 kg beans
  • 1 kg onion
  • 3 kg donuts or bell peppers
  • 1 kg carrots
  • 500 ml oil
  • 1 liter of tomato juice
  • 5-6 bay leaves
  • pepper
  • salt
  • half a link of basil

Method of preparation:

After you have washed them well, cook the peppers or donuts on a high heat, put them in a bowl, sprinkle them with salt and cover them with a lid. After half an hour, peel them, stalks and seeds and cut them into strips.

Put the beans to boil in lightly salted water and leave until the beans are completely cooked.

Peel and wash the carrots and onions. Put the carrots on the grater and cut the onion into scales.

In a bowl with thick walls (preferably cast iron or enameled, with double walls), fry the onion and carrots in oil until soft.

After they have softened, add the peppers, bay leaves and quench with tomato juice.

Let them simmer together over medium heat for 10 minutes.

Put the boiled and well drained beans and taste to add salt and pepper, if necessary.

Let the zacusca lower over low heat, let it cool, then distribute it in jars, with a sprig of basil on top.

CAREFUL: Don't forget to wash and sterilize the jars well before putting the bean zacusca in them. If they are not washed and drained properly, zacusca can deteriorate over time.

Close the jars tightly and boil them in a bain-marie for 1 hour.

Advice: Choose raw beans from pods that have not yet dried. The basil twig placed on top has the role of preventing the fermentation of the can.

Sweet & spicy bean zacusca recipe

Ingredients (for 22 270 ml jars):

  • 1 kg of beans
  • 1 kg onion
  • 1 kg carrots
  • 3 kg peppers (capia and donuts)
  • 800 g tomato paste
  • a clove of garlic
  • salt
  • pepper
  • thyme
  • paprika and paprika
  • 3 bay leaves
  • 750 ml of oil

Method of preparation:

The well-washed beans are put in cold water and left in the refrigerator from evening to morning, it can be left for 24 hours.

The next day drain the water, rinse and boil the beans.

Add a pinch of baking soda, which has the role of speeding up the boiling of beans and most importantly, to help eliminate gas, so that the bean zacusca does not balloon us after enjoying it.

Boil the beans until they boil 2-3 times, then drain the water, rinse the beans with warm water and boil them again in hot water this time.

We repeat this process 3 times, but only in two waters add the knife tip with baking soda, in the third water, we leave it simple so that the beans do not taste like baking soda.

In the fourth water, let the beans boil until the beans break.

Halfway through the cooking time, add in the water in which the beans boil, a sprig of thyme and 3 bay leaves, as well as a little salt.

While the beans are cooking, prepare the rest of the vegetables for the bean curd.

Peel the onion and cut it into scales, put it to harden in hot oil and add a cup of water, so it will not get the nauseating taste of frying.

When the onion becomes translucent, add the peeled and finely chopped carrots.

Bake the burns, then clean and finely chop, or they can be passed through the robot.

When the carrots have penetrated well, add the peppers and let everything cook over low heat.

For an enhanced and pleasant taste, add a little juice from the baked peppers from time to time.

Add the wheel paste and leave the sauce on the fire for 15-20 minutes, then when the beans are well cooked, drain the excess water and mix in a large bowl with the vegetables.

Place the dish in the oven over medium to low heat.

Allow the zacusca to cook until it begins to drop consistently, and the beans are almost completely crushed.

During the preparation, taste and match the zacusca with salt, thyme, pepper, paprika and sweet pepper (add it depending on how sweet or spicy you want it).

It is recommended to add spices towards the end of preparation, so the flavors will remain intense and inviting.

When the zacusca is ready, remove the dish from the oven.

The well-washed and drained jars are added instead to the oven, placed in a tray and left for about 10 minutes on high heat to sterilize them.

Meanwhile, clean the garlic and grate it, then add it to the zacusca and mix intensely until the composition becomes homogeneous.

Remove the jars from the oven and fill them with hot zacusca.

The well-washed and wiped lids are screwed tightly and put in the oven for 10 minutes.

After extinguishing the fire, leave the jars in the oven until the next day, when they will cool down permanently.

The next day, take them out of the oven and store them in a cool place away from sunlight and heat.

Green bean zacusca recipe

This green bean zacusca can be eaten as such or can be used to prepare a low bean dish or a green bean soup.

Ingredient:

  • 1.5 kg green beans,
  • 5-6 onions (750 g),
  • 5-6 carrots (750 g),
  • 1.5 kg bell peppers, capsicums or donuts,
  • 1 l of thick tomato juice,
  • salt and pepper as desired,
  • 150 ml oil,
  • a few celery leaves,
  • 1 bay leaf (optional)

Method of preparation:

Bake the peppers or donuts, peel them and let them drain in a colander. Then chop finely or pass through a mincer using a sieve with large holes.

Onions cleaned and cut into longitudinal pieces, boil for a few minutes on steam or scald with hot water, then drain. It's a practical way to avoid cutting onions, which is quite unpleasant due to the sting of onions. Also, scalded onions eliminate the burns that some people feel when using raw onions.

After it has cooled, the onion is passed through the mincer using a sieve with small holes.

Peel the carrots and grate them on a fine grater.

The beans are cleaned of stalks and tips, then cut into small pieces.

Put the chopped onion and carrots in a saucepan with the oil and mix over medium heat for about 5 minutes.

Then add the beans and stir from time to time until the beans change color.

Then add the ground peppers, tomato juice, salt and pepper, then continue cooking until it boils for the first time.

Continue to simmer until the composition reaches the desired consistency, stirring constantly so that the vegetable paste does not stick to the bottom of the pot.

Zacusca is put in jars while it is still warm, but not hot.

Wash the jars, put them in the oven over low heat and let them heat up. Zacusca is placed directly in hot jars, which are then sterilized by placing them in a tray with hot water in the oven for 20-30 minutes.

Remove from the oven, put the lids on and cover well with several blankets. The jars are left covered until the next day, after which they are transferred to the pantry.

Bean zacusca recipe rubbed with garlic and roasted peppers

Bean zacusca rubbed with garlic and roasted peppers is more of a spicy cream of legumes: chickpeas, lentils or beans.

They can be boiled at home, from dried grains or can be bought ready-cooked, canned.

Canned beans were used to shorten the cooking time in this recipe.

This zacusca goes well with onions or garlic but also with paprika (sweet, hot or smoked paprika), cumin or aromatic herbs. You can also put a few dried chili pepper flakes or a few drops of Tabasco red pepper sauce. And Greek yogurt goes well in these combinations, giving a very nice creaminess.

Ingredients (for a 370 g jar):

  • 500 g boiled beans (2 cans)
  • 2 capsicums (or 3 small bell peppers)
  • 3 cloves of garlic
  • 1 & # 8211 2 tablespoons oil (can be olive)
  • salt
  • 1/2 & # 8211 1 teaspoon Tabasco red pepper sauce (to taste)

Method of preparation:

Bake the peppers on an open flame to obtain the characteristic smoke aroma.

Then place in a pan, sprinkle with salt and cover with aluminum foil.

Condensation will be created which will help to peel them later. After cooling, clean the shells, seeds and stalks and set aside. Baked peppers can be prepared 1-2 days in advance and stored in the refrigerator in a closed container.

If you use dried beans then you will need to soak it in cold water for 10-12 hours (overnight), changing the water on it twice.

Put it to boil in clean water and after it boils for the first time (5 minutes) change the water. Repeat this operation once more and you're done.

Let the beans boil until soft and test a few berries to see if they are done.

Put all the above ingredients in the container of a robot processor with knives (it can be a blender).

Add salt, peeled and sliced ​​garlic and 1 teaspoon of Tabasco red pepper sauce. You can start with 1/2 teaspoon and see if you want to increase the speed.

Also now put 2 tablespoons of olive oil (it can also be sunflower).

Turn on the robot and process everything for 1 minute. You get a fragrant and gorgeous paste.

At the end, it is tasted and seasoned to taste.

This zacusca can be eaten on the spot or put in a jar for the cold season.

The well-washed and drained jars are added instead to the oven, placed in a tray and left for about 10 minutes with the fire on to sterilize them.

Remove the jars from the oven and fill them with the bean zacusca.

You can replace the beans in the recipe with chickpeas or canned lentils and you will get 2 other kinds of very tasty spicy zacusca. Play with the 3 Tabasco sauces (red pepper sauce, green pepper sauce or Chipotle) ​​because each has a different flavor and gives a different flavor to the dishes.


Recipes: fish zacusca

This recipe is delicious, easy and is a welcome change in the menu:

Ingredient:

- 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.


Bean Zacusca - Recipes

After Saturday, the wind kept the lovers away from the gift stalls on the Bălescu pedestrian street, yesterday, on Valentine's Day, the young people took advantage of the high temperatures and went for a walk. In the afternoon, hundreds of people roamed Nicolae Bălcescu Street, taking a look at the products brought by several traders to Sibiu for several days.

The people of Sibiu did not crowd at the souvenirs

The merchants came from Alexandria, Prahova and R & acircmnicu V & acirclcea to Sibiu, to sell Valentine & rsquos Day gifts, and if some of them are old & icircn & bdquoafacere & rdquo, others are at the first experience of this kind. This year, however, people have been disappointed by the poor level of sales, which, they say, is due to the weather. & bdquoI came on Thursday, but it went wrong. The weather was to blame. It's weak, this year it's weak & rdquo, confessed a trader. People gathered on Nicolae Bălcescu Street products with which they tried to attract the attention of lovers, predominantly by teddy bears, heart-shaped pillows or red lips. Those who turned their attention to teddy bears had to take between 25 and 95 lei out of their pockets, while they paid 30 lei for pillows. Those who did not like the idea of ​​appearing in front of their partner with a teddy bear could opt for bracelets or chains, cups with hearts or other symbols of love.

Piaţa Mare, the paradise of traditional Romanian & acircneşti goodies

If the symbols of love predominated on the Bălcescu pedestrian street, many of a dubious taste, in the Great Square it was possible to find traditional Romanian & acircneşti products, found in several stalls of producers from all over the country. This weekend, the people of Sibiu were able to taste zacusa, but also jams, cheeses, cakes or pork dishes. The merchants sold the zacusca for 10 or 20 lei, the jar, the jam for 10 lei, and the ghebe sauce, mushrooms or ghebe with mushrooms also 10 lei. In addition, candles with vanilla, jasmine, coffee, cinnamon, various articles of clothing or footwear, paintings and souvenirs could be bought from the market in the Great Square.


Do you know how healthy bean zacusca is? Here is the complete recipe!

Here is, perhaps, the simplest and cheapest recipe for bean zacusca. Tasty taste guaranteed! Even if you haven't done zacusca before, if you follow the following instructions, you can't go wrong. Try it, get to work!

Ingredients for bean curd

  • 1 kg of dried beans
  • 2 kg of onions
  • 3 kg of donuts
  • 1 l of oil
  • 1 l of broth
  • salt

Preparation for bean curd

  1. Bring the beans to a boil. Bring to a boil for 3-4 ares, changing the water each time. Then let it boil for an hour. Remove from the heat and let it cool.
  2. Then pass it through the mincer or blender (much more efficient and faster).
  3. Give the donuts through the mincer or blender. Peel an onion and finely chop it. Heat it a little in lightly heated oil. Add the beans and donuts to the pan in which you hardened the onion, put the broth and salt (to taste). Let everything boil for at least an hour, until the oil comes to the surface.
  4. Put the zacusca in well-washed and completely dried jars (possibly in the hot oven) and pour, as a last layer, on top, a teaspoon of oil. Close tightly and put it in the pantry or… good appetite on the spot!

  • 600 g dried beans
  • 650 ml oil
  • 1 kg of donuts (or red bell peppers)
  • 1 kg of tomatoes
  • 1 kg of onion
  • 500 g carrots
  • 300 g tomato broth
  • 2 tablespoons large salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 3 bay leaves

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Bean zacusca from Transylvania

If you want to try Transylvanian dishes, but you don't have the opportunity to get to those areas, a recipe for Transylvanian bean zacusca is only good to enjoy in the coming cold season.

Ingredient:

  • 4 kg of dried beans
  • 4 kg of onions
  • 6 kg of kapia peppers (donuts are not used in the Transylvanian bean zacusca recipe)
  • 4 l of sunflower oil
  • 2 l of broth
  • salt / pepper to taste
  • Bay leaves
  • optional: sweet / spicy paprika

Method of preparation:

  1. Boil the beans in a pot. After it has boiled, strain it well and pass it through the mincer.
  2. Bake the kapia peppers. Once they are ready, you have to pass them through the shredder as well.
  3. The onion should be put to harden in a pot, and when it is almost ready, add the rest of the vegetables.
  4. After 40 minutes, add the broth, spices and bay leaves and let it boil until it drops.
  5. Once it is ready, it should be put in hot jars and then hermetically sealed and stored in a cool place.

To start we have to put the beans in water to soften and then boil it until it is ready. If you do not want to waste a lot of time, then you can find already cooked beans in stores or in a hypermarket.

The next step is to grate the onion and carrot. And the donuts must be cut and shredded. If you do not have much time, then simply cut the donuts into small pieces.

Now we need a large saucepan, in which we pour oil and let it heat up. Then add the onion, which should brown a little and add the donuts and carrots. Mix the ingredients very well and it should boil for 20 or 30 minutes. Stir more periodically so that it does not stick.

If you want to eat the beans as they are, then add them to the pan to cook. If not, you can pass them through the shredder. Pour the broth and don't forget the salt, black pepper and bay leaves. All ingredients should be cooked over low heat for 20 to 30 minutes.

The last step is to pour the zacusca jars, seal them and boil them in a bain-marie for about 2 hours. The bean zacusca is ready and waiting to be eaten!


Zacusca with beans

Mashed vegetables it was not included in the investment plan for this year. I said that I had enough prepared last year, when I made two portions, one with ghebe, another with mushrooms (find her story, here). In the meantime, I changed my perspective, especially after seeing an abundance of zacus (I suspect that this is the plural from zacusca, and dexonline confirms my suspicion) in the internet of food: with dried or canned beans, with berries red or white, with mashed, whole or fifty-fifty berries (the most interesting ones can be found here, here, here or here).

So I proposed to my wife to make a "small" zacusca (ie only 20 jars of 370 g each) with beans. I opted for the ready-cooked beans, freshly canned, for several reasons:

  • I already had the pantry full of half a dozen canned beans
  • I was saving precious time by dribbling the boiling operation
  • I didn't risk spoiling the goodness of the zacusca because of some sub- or overripe grains.

To those who have already jumped up when they heard of "canned beans”Because E-s and because“ chemicals ”and“ toxins ”, I recommend them to read the label carefully, you will be surprised to find that in the respective boxes there are 3, maximum 4 ingredients: beans, water, salt and possibly , sugar (answers like “let them put other things, but I don’t write”, please keep them for others).

What do you need?

  • 2 kg of onions (can be yellow, red, or mixed, but be large onions, so you do not bother cleaning them)
  • 2 kg carrots
  • 3 kg donuts
  • 3 kg peppers (indicated to be capsicums)
  • ¾ Sunflower oil
  • 1 jar (400 - 500 g) tomato paste (with at least 24% dry matter)
  • 1.5 - 2 kg canned beans (white, red, mixed) - if you use dried beans that you boil, keep in mind that 1 kg of dried beans = 2 kg of boiled and drained beans
  • 1-2 tablespoons hot pepper paste (only if you want the zacusca to be spicy may it be spicy without the pepper paste, if you are lucky enough to "catch" a donut or a lightly hot pepper)
  • 8 - 10 dried bay leaves
  • Salt, black pepper (freshly ground) - to taste.

How do you proceed?

As with any zacusca, the initial preparations are essential for success. The cooking technology is no different from the one I used when I made the mushroom zacusca.

For starters, the peppers will need to be baked. Because it lasts. I baked the 3 kg of peppers in the oven (according to the technique described here), in two series - so about two hours.

After cleaning the onions, carrots and donuts (from which you remove the seeds, stalks and ribs), the food processor enters the scene, which will chop them all in turn.

A little further on, the robot will grind the baked peppers, which you also cleaned of skins, seeds, stems, ribs. You can do the chopping of donuts and peppers after you have hardened the onion and the carrot, provided that you have someone around to give you the spoon through the pot from time to time.

Heat the oil in the largest pot available (at the quantities I have indicated, it should be at least 10-12 L).

First fry the onion until soft, then add the carrots. The flame must not be too strong and the composition must be mixed frequently.

After 40 - 45 minutes you can add the donuts and then the baked peppers. Bring everything to a simmer, over low heat. Don't forget to mix!

After about 2-3 hours, the volume of the composition decreases to half of the initial volume. You can add tomato paste and - partially - salt and pepper. Also now, if you want, you can add hot pepper paste. However, taste the zacusca first, so that you don't have any surprises later.

While the zacusca is decreasing, drain the beans. You don't need to rinse them, because they're not dirty.

In the boiling zacusca, add the beans and bay leaves. Stir gently, not to break the beans. It is good for the berries to remain whole, so that their texture can be felt when you swallow the zacusca (although swallowing no longer allows you to enjoy the texture).

Bring to a boil, then adjust the final taste of salt and pepper, and turn off the heat.

Pour the hot zacusca into pre-sterilized jars (kept in the oven for 15-20 minutes at 160 ˚C), close the jars tightly with lids (preferably new, and also sterilized), and place them upside down for 10 minutes. : this way you can detect jars that are not tightly closed.

Finally, subject the jars of zacusca to pasteurization: In a pot (or more) place a clean towel on which you place the jars, add hot water close to the lid, and let them boil gently for about 45 minutes (measured time since the water starts to boil). Allow the jars to cool slowly in the water in which they were boiled, then store them in the pantry / cellar / closet.

Labeling is only necessary if you want to know what you put in them in two years. Yes, they are guaranteed for at least two years, if not eaten in the meantime.

Once the jar is opened, its contents must be consumed within a few days. After you open a jar and you have some leftover zacusca in it (although I wouldn't believe it), keep it closed with a lid in the fridge.

Have fun and see you healthy again!