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:
- Zinc: which promotes immune function
- Manganese: which neutralizes loose radicals and forestalls cellular damage
- Copper, selenium, magnesium: assist retaining bone density best and protect muscle support.
- Other important vitamins are calcium, phosphorus, potassium, sodium and iron, in addition to nutrition A, B nutrients and nutrition C.
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
Ingredients
- 500 gr Lupini beans (dry)
- Water
For the brine:
- one hundred gr salt
- 1.5 liter water
Method:
- Begin by washing the lupini beans and leave them to soak in a pot for 24-26 hours.
- After soaking, wash the lupini beans once more, fill the pot with water and bring the water to a boil.
- Once the water boils, cook the beans for approximately 2 hours, 2½ hours and, midway, stir the lupins and let them finish cooking.
Soaking
- After cooking, let the lupini beans cool for 10 minutes.
- Then rinse them and pour them back into a large pot of water
- Keep them soaked for four-five days. Change the water 2 to 3 times a day.
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.
- Put 1.5 l of water in a pot and bring it to boil.
- When the water begins to boil, pour 100 g of salt and stir with a wooden spoon to completely dissolve the salt.
– Add the lupins and let them cook for a minute.
– Voila, your lupini beans are ready to eat!
