Lupini Beans
Extra Large Lupini Beans have a sweet flavor and firm texture, making them versatile and hearty. Known for their dense texture and very high protein content, lupini beans are popular throughout the Mediterranean, where they are usually brined and served as a bar snack.
Suggested uses
Basic prep
Sort carefully an rinse thoroughly. Soak overnight in water that has 1 tablespoon of salt for every quart. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat, cover and simmer until skins are smooth, about 3 hours. If bitter, soak in salted water (the same ratio, changed daily) until desired flavor is reached.
Storage & handling
Store in a cool, dry place
Ingredients
Lupini beans.
The lupini bean, or "lupin" are the yellow legume of the Lupinus genus plant. Popular in the Mediterranean region of Europe, especially in Italy, they are usually served with beer or pickled in brine and sold in jars.
Lupini beans are known for their sturdy structure and ability to hold up during long cooking times. In the past, lupinis' naturally sweet flavor was sometimes overwhelmed by a bitter taste due to their high alkaline content. They were often soaked for days to remove the alkaline flavor. However, a strain of the plant has been developed with a sweeter flavor that does not require soaking to make it edible.
Lupini Beans are members of the larger group legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density and low-maintenance preservation. They contain higher levels of protein than many other beans-they are up to up to 50 percent protein--and ground dried beans are often used as a nutritional supplement for schoolchildren in Peru. Lupini Beans are also high in lysine, an essential amino acid.
Classic recipe
Brined Lupini Beans
This favorite Mediterranean bar snack is ultra-simple to prepare. The only limiting factor is time, as the beans must be soaked and the brining liquid changed for many days in a row, in order to remove their toxic alkalinity. Once they’re ready, though, they are a uniquely salty snack that pairs perfectly with a cold beer. To eat them, bite a hole in the rubbery skin, squeeze from the bottom, and pop the bean into your mouth.
