Salted Lupini Beans

from
250g (1 1/2 cups) dry Lupini Beans
lots of water

3 tablespoons salt (or to taste)
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Soak the dried beans for 8 hours or overnight in water. Cook them in lots of water until tender, about 1 1/2 to 2 hours. Drain and transfer to a bowl or pot. Cover with water again. Drain, rinse and cover with fresh water as often as you can, up to every 4-6 hours. Depending on how often you changed the water, the bitter taste should be gone after 2 to 4 days. Sometimes it takes longer, just be warned.

Two tips to make the bitterness go away faster:
1. Cook the lupins longer (about 2 hours rather than 1 1/2)
2. Use hot (almost boiling) water to soak them (after the cooking).

Once you find the lupini beans edible without any bitter aftertaste, keep them in airtight container covered in water and add about 3 tablespoons of salt (or more or less according to taste). Store covered in that brine in the fridge. There they keep for about two weeks.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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