A member of the pea family, lupini beans come from a genus of the lupin plant and are an important crop for Mediterranean cultures. Some are coloured yellow-brown and have a little hole on one end; others are white and flat, much like fava beans. Though bitter if not soaked and cooked long enough, lupini beans can be eaten cooked and then chilled in salad or salted and eaten as a snack, sometimes called tremocos. A strain of lupini beans called Sweet Lupins are said to be less bitter than others.
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Things you need
- Pan with lid
- 0.454kg. dried lupini beans
- Olive oil
- Fresh lemon juice
Cover the lupini beans with 6 cups of water and let them soak overnight.
Drain in a colander and rinse the beans with fresh water.
Place the lupini beans in a large pan, cover them with several inches of water and let them simmer, with the lid on the pan, for 60 minutes.
Drain in a colander and rinse the beans again.
Cover the beans with lightly salted water and refrigerate for 24 hours; then drain, rinse, cover again with lightly salted water and refrigerate for another 24 hours. Repeat this process for five days.
Keep the beans refrigerated and covered in lightly salted water in a sealed container for weeks.
Serve the lupini beans by draining them and tossing them with olive oil and black pepper. They are also good with a squirt of fresh lemon juice or in a green salad.
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