my sweet Lupini

Another treasure found hidden away in the cupboard, maybe I should do this spending freeze thing more often! Although I did kind of break the rules last night, but it was for something planned weeks ago. I’ll tell you about it later.

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I found this bag of sweet lupini beans. I thought I could prepare them like any other dried bean, but luckily I did some googling first. I used 1 C of beans…

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picked out the bad beans and…twigs???

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Cover with water,

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bring to a boil. I boiled them for a few minutes, then…

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remove from heat, cover, and let cool for about two hours. Then rinse and drain the beans…

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put them in a glass jar. I read you shouldn’t fill the jar more than halfway because the beans will double in size. So far that doesn’t seem like it’s really going to happen, but we shall see. Because the process isn’t over yet, not even close. Let me tell you more.

Lupini beans have a high alkaloid content that gives them a bitter taste, and makes them poisonous. Although the sweet lupini is a newer strain with lower alkaloid content, it still needs a good soak. I read about a few different ways of soaking, and I’ve decided to take the middle-of-the-road approach: quick soak, then into the jars and covered with water, changing the water one to two times a day for 7 days. Then for the next three days, I’ll use salt water. (This is apposed to soaking in fresh water every day for 5 days, or 14 days, in case you wondered)

These beans are supposed to be fabulous, apparently they’re a traditional snack eaten Italy for Pascha or Christmas. I’m excited to try them, I’ll post another update when they’re finished.

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  1. Pingback: sweet lupini update, day 4 | oh.she.cooks

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