Popular in the Mediterranean region of Europe, Lupini Beans are often found at Italian fairs and as an appetizer at Spanish beer halls. In the past Lupins were rarely used as a grain food due the the bitter taste from the high alkaloid content of the bean. In the the last 30 years a strain with reduced alkaloid content has been developed, called 'sweet' Lupins. This 'sweet' strain still requires soaking and extended cooking to remove the alkaloids. All this effort is worth it. The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans. |
Place the Beans in a container and fill with water.
Let it soak for 24 hours, make sure the water covers the beans as it soaks.
Let it cook for 2 hours. After 2 hours let it cool off.
After the beans have cooled off place them in a container with cold water and let it soak.
Change water each day until bitterness goes away.
5 days should be sufficient.
You can add a little salt to it now or you can add it later when you place them in the jars.
Once you are satisfied with the taste place the beans in jars add water and little salt if you wish.