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Zacusca with beans

Zacusca with beans

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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 the 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 dishwashing 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 contain 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.

We label them and store them cold.

Enjoy your meal!

Recipes with beans

Bean curd


1 kg beans beans 1 kg onions 500 gr carrots 1 kg capsicum 2 kg tomatoes a teaspoon dried thyme bay leaves 1 liter oil a cup broth garlic cloves salt

Method of preparation

Wash and clean the beans and boil for about 30 minutes, then drain and rinse and put back on the fire with the onion and bay leaves. After the beans are well cooked, remove the bay leaf, drain the juice and leave to cool.

When it has cooled, pass the beans with the blender vertically. Heat the oil in a bowl and add the diced or chopped vegetables (onion, carrots, peppers, crushed garlic).

Leave it on the fire until the composition starts to drop, but stir often so that the composition does not stick to the bottom of the pot, and later add the broth and seedless tomatoes. Boil the composition for about 30 minutes, then add the beans, thyme, salt and pepper to taste.

After the composition is perfectly homogenized, put the dish in the oven for an hour. When the bean zacusca is ready, put it in clean jars, put the lids on and leave it in a bowl with water to boil for another 40 minutes. The zacusca jars are left to cool until the next day, after which they are stored in the pantry.

Bean salad


500 g beans beans 1 donut 1 red onion 1 bunch parsley 1 knife tip thin baking soda 3 leaves salad juice of a lemon (or balsamic vinegar) 3 tablespoons oil Salt, pepper 2 cucumbers dill (optional, to taste).

Method of preparation

One evening before cooking, soak the beans in cold water. The next day drain and boil with cold water and a little baking soda. Depending on the age of the berries, it is left to boil for about an hour.

Drain the beans and allow to cool. Then mix well with diced donut, finely chopped salad and onion rubbed with a pinch of salt.

Add strained lemon juice and oil, chopped parsley and mix, matching the taste of salt and pepper. Let it cool for 30 minutes before serving.

Recipe source:

Recipes with beans - Soup


500 gr beans beans 300 gr smoked boneless ciolan 2 carrots An onion A piece of celery A piece of parsnip 5-6 cloves of garlic 5-6 tablespoons tomato paste 3-4 tablespoons oil 2 tablespoons pepper paste 1-2 sheets of bay Green parsley Salt and pepper.

Method of preparation

The beans are left to soak overnight, then drained and boiled with water and salt. When it has reached boiling point, remove from the heat, drain the beans and pass them under a stream of cold water, then boil them again in fresh water. Repeat the process 2-3 times, until the beans are half cooked.

Meanwhile, prepare the vegetables. Finely chop the onion, carrots, celery and parsnips. In a bowl, put the onion to harden with a little salt and leave it until it becomes glassy. Add the carrots, parsnips, finely chopped garlic and celery and cook together until the vegetables begin to soften for 5-6 minutes.

Add the smoked ciolan, pepper paste, paprika, bay leaves, salt and pepper and mix well. Add the beans drained well of the water in which they boiled, then fill in the pot with water and put everything to boil. When the berries and stalks are cooked, remove the bay leaves and turn off the heat.

It matches the taste of salt and is eaten hot with thyme sprinkled on top.

Shrimp with beans and tomatoes


450 gr beans beans 400 gr chopped tomatoes 15 pieces of shrimp An onion 50 gr garlic sauce or pesto sauce 50 ml water 3-4 tablespoons olive oil Fresh parsley Salt, pepper.

Method of preparation

Put the olive oil in a pan and add the finely chopped onion. Leave to harden for 2 minutes, then add the tomatoes, 50 ml of water and season with salt and pepper. Bring to the boil for 5 minutes, add the beans, garlic sauce and cook until the beans are cooked through.

Separately, put a little oil in another pan and add the shrimp to the frying pan for a few minutes. Season to taste. When the shrimp are ready, add them over the bean dish, mix everything well, sprinkle with fresh parsley and eat hot.

Low grain beans (iahnie)


500 gr beans beans 2 onions 2 carrots A piece of celery A bell pepper 2 tablespoons tomato paste 2-3 tablespoons oil A few bay leaves Sweet paprika, salt, pepper Parsley or fresh dill.

Method of preparation

The beans are washed and left to soak in cold water overnight. The next day, drain the water in which the grains were, add clean water and put the pot to boil for a few minutes, then let the grains strain. Repeat the same process once more, after which, when the beans are finished cooking, the beans are boiled, covered with water.

When the beans are half cooked, add the diced onion, carrot, celery and pepper, add the bay leaves and simmer.

Separately, in a bowl put the onion to harden, add the tomato paste and a little water and let the sauce boil until it binds. Add the beans over the sauce, season everything with salt and pepper and cook for another 5 minutes. At the end, add finely chopped greens and serve hot.

The beans are usually boiled, that is, they are soaked in cold water in the evening, the water is changed in the morning and it is also boiled with cold water. After the first boil, change the water and boil it again, this time with boiling water and salt. After boiling without crushing the grains, drain and allow to cool. The donuts are baked and prepared as for the donut zacusca.

Bring to a boil with oil, pepper, bay leaves, salt, chopped onion and sliced ​​tomatoes.

Lower slowly, taking care not to get caught in the bowl. When it is low enough, add honey or sugar, mix with the beans, boil for 2-3 minutes and then put in hot jars, tie or put lids and sterilize.

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 may 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!


  1. Dried beans soak in cold water for at least 12 hours. Boil and change the water 3 times. From 500 g of dried beans we obtained a fixed 1 kg of boiled beans (so it doubles when boiled). You can skip this step if you use canned beans, ready boiled. Careful!Canned beans are quite expensive (5-7 lei per 400 g) and there is no point in using them if you make large quantities of zacusca. Zacusca is a modest and economical way that helps us keep vegetables and seasonal vegetables to enjoy them in winter.
  2. peppery they lose 1/2 of their table when baking and cleaning shells and stalks. From 3 kg of raw capia I was left with 1.5 kg of baked capia, cleaned strips. You can also use donuts because they are more fleshy and reduce less when baked (stay with about 2 kg).
  3. I used homemade tomato broth (recipe here)and if you use freshly ground tomatoes (without skins and seeds, given by the special tomato machine) you will get a fairly thin fresh tomato juice. As a consequence, you will have to boil and reduce the bean zacusca more.

From the quantities below come out 5 large jars of bean zacusca beans.

  • 3 kg of raw peppers or dumplings weighed raw, with stalks
  • 1 kg onion
  • 500 g of dried beans or 1 kg of boiled canned beans
  • 1 kg of carrots
  • 400 ml oil
  • 1.5 L tomato broth (or 2 kg of fresh tomatoes)
  • salt, peppercorns, bay leaves

What are the benefits of beans?

Food regulations for Americans recommend 600 g of legumes per week. 100 g of beans a day can help you fulfill this recommendation.

All legumes are concentrated in protein, fiber and potassium, a mineral essential for cardiovascular health.

In addition to potassium, legumes also contain other valuable minerals as well phosphorus, copper, magnesium and manganese, iron and B-complex vitamins (vitamins B2, folic acid and vitamin B6).

100 grams of white beans contain:

– 124 calories
& # 8211 9 g de proteins
& # 8211 0,3 g of FATS
& # 8211 22 g de total carbohydrates
& # 8211 6 g de fiber
& # 8211 502 g de potassium

Bean carbohydrates are complex, meaning they are mostly made up of fiber. The bean has a low glycemic index, which means that it is useful in control diabetes and hyperlipidemia (high levels of fat in the blood - cholesterol, triglycerides).

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 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


  • 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 tip of the knife 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 an onion and cut it into scales, heat it in hot oil and add a cup of water so it doesn't taste bad.

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 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 with the fire on 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 consumed as such or can be used to prepare a low bean dish or a green bean soup.


  • 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 is 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 the 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 curd 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 particularly 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.

Szekler bean zacusca

Zacusca with beans is a tasty vegetable dish, prepared according to an authentic Szekler recipe.

Beans, donuts, carrots, onions, tomato juice, oil, bay leaves, salt and pepper.

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Zacusca with beans is a tasty vegetable dish, prepared according to an authentic Szekler recipe.

Contains beans, donuts, carrots, onions, tomato juice, oil, bay leaves, salt and pepper.

Nutritional information (100 gr)

  • Energy value: 168.88 kcal / 705.92 kj
  • Fats: 11.92 gr
  • Saturated fatty acids: 11 gr
  • Carbohydrates: 13.4 gr
  • Sugars: 10 gr
  • Protein: 2 gr
  • Salt: 0.14 gr


Store in a cool, dry place.

After opening, store in the refrigerator.

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Tofigem is a family business that deals with the processing of fruits and vegetables, according to some traditional, authentic recipes from the Harghita area. All members of the family work together to reap the fruits of nature and then turn them into goodies: jams, jams and syrups from berries, leurd with lard, vegetable zacusca, etc. Nature offers us a wealth of plants and flavors, and so we can enjoy delicious berries, which contain more vitamins and are much tastier than those grown.

Mashed vegetables

Mashed vegetables is a dish of fresh vegetables, cooked or fried in oil, found in several countries in the Balkans. The main ingredients are ripe eggplant, baked donuts (or red peppers) and chopped onions. Tomatoes, mushrooms, carrots, zucchini, etc. can also be added. There are many varieties of zacusca, depending on the ingredients used. Spices are also added, among the most used are pepper and bay leaves.

According to the Romanian tradition, after the autumn harvest, some families prepare zacusca and preserve it in sterilized jars for the winter. It can also be purchased in stores. It is eaten especially spread on bread.

Similar dishes from the Balkans are ayvar, pinđur, lutiniță, kyopolou. The Lipovans have created an authentic recipe for zacusca with fish. [1]

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 I meanwhile gave them 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 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 zacusca 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.

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Video: Red beans vegetable spread CC Eng Sub. JamilaCuisine


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