Lupin beans are the seeds of the Lupinus albus, a plant belonging to the leguminous family. The legume is widely recognized and used when you consider historic instances within the Mediterranean basin and the Middle East. Lupin beans can be enjoyed in various ways but we have included a fail-proof recipe alongside helpful tidbits about cooking lupin beans in this article.
Lupin beans have been cultivated for distinctive functions in the course of the centuries, including to fortify soil for grazing, as a nutritious meal and for its healing properties. Here's a succinct look at the nutrient profile of lupini beans:
Lupin beans can be eaten with and without their skin on and are composed of 10% water, 40% carbohydrates, 38% proteins and 3.2% ashes, with the remaining percentage made up of fats.
They also contain:
However, despite the nutritious content of lupini beans, they are not popular. This might be linked to the rarity and complexity of preparing the lupini beans. These seeds have a high alkaloid content, which makes them very bitter and sometimes even toxic to eat if not properly cooked.
Here's a step by step recipe that'll help you cook lupins like a pro:
Prep Time: 10 minutes Cook Time: three hours Soaking time: 7 days
Total cooking Time: three hours 10 minutes
Servings: 500 gr
For the brine:
Preparing the Brine
The brine will not only lend flavor to the lupins, it'll preserve them for longer and all you need is 60-70 g of salt per liter of water.