Ingredients

The following ingredients have 14 Servings
  • 14 ounces 400 grams of dry Lupini Beans
  • lots of water
  • 2 tablespoons Kosher salt
  • parsley (optional for garnish)

Instruction

  • Soak the dry Lupini Beans for 24 hours in water; ensure beans are completely submerged.
  • Rinse and place in a large pot with cold tap water.
  • Bring to a vigorous simmer and boil for 20 minutes. If necessary, keep adding water to keep the beans completely submerged.
  • Drain and rinse with cold water.
  • Place par-boiled beans in a bowl or a large mason jar and fill with fresh water; ensure beans are completely submerged.
  • For the next couple of days, drain, rinse and refill with fresh tap water a couple of times a day. If possible aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. Sometimes, this can take up to 2 weeks. What we are looking for is a sweet and tender lupini.
  • During the rinsing and soaking stage, the lupini can be kept refrigerated.
  • Once the lupini are sweet and tender, place in a large airtight container (mason jar) with salt-water brine (see note).
  • To serve: Simply remove the amount of lupini beans required, drain brine water and place lupini in a bowl. Serve them plain. Garnish with parsley sprigs.
  • To store: Brined lupini can be kept refrigerated in airtight container for up to 2 weeks.