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Traditional Romanian Broad Bean Zacusca with Roasted Peppers
Heirloom monastery-style rich Romanian zacusca slow-simmered in a cast iron cauldron: creamy broad beans (fava), flame-roasted red gogoșari peppers, caramelized onions, and sweet tomato sauce scented with bay leaves.
Prep
30 min
Cook
60 min
Total
90 min
Ingredients
servings
8
- Cooked and peeled broad beans (fava beans)600 g
- Roasted red gogoșari or bell peppers, peeled and chopped500 g
- Yellow onions finely minced400 g
- Sunflower oil150 ml
- Thick homemade tomato puree or passata300 ml
- Dried bay leaves3 pc
- Whole black peppercorns1 tsp
- Coarse sea salt for preserves10 g
Preparation Steps
1
Roughly mash boiled broad beans with a fork or potato masher, retaining some whole bean texture.
2
Heat sunflower oil in a cast iron cauldron. Cook minced onions with a pinch of salt over low heat for 15 minutes until meltingly sweet and translucent.
3
Add chopped roasted peppers, thick tomato juice, bay leaves, and peppercorns. Simmer for 15 minutes, then fold in the mashed broad beans. Cook gently for 30 minutes, stirring frequently with a wooden spoon until oil glistens on the surface. Serve cooled on fresh crusty bread.
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Nutrition Facts
per servingCalories
260
Protein
8g
Carbohydrates
24g
Fat
15g
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
