A Mediterrean staple, lupini beans make a nutritious and tasty treat. Lupini beans are also an unsung nutrient treasure trove offering dietary fiber, protein and iron. Lupinis are second highest bean in protein content.

Serve them as a snack or weave them into a soup or salad recipe. These large-sized beans are dried and do need to be cooked.

How to Prepare Lupini Beans

Pick over beans to remove any debris. Soak overnight, drain and rinse. Cover by several inches with fresh water and simmer for an hour. Drain, rinse well, and cover with salted water (about one tablespoon per quart of water). Refrigerate. Repeat this process every day for five days, or until the soaking brine is no longer bitter. Beans will keep for weeks, covered with lightly salted water and refrigerated.

To serve as a snack, drain desired quantity of beans. Drizzle with olive oil and freshly ground black pepper.

Lupini is often used as a key ingredient in plant-based milks or as an additive to wheat-flour products or vegan sausages.

Ingredients: Large Lupini beans, aka Lebanese Termos. Gluten-Free. Certified Kosher. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

More Info

Store at room temperature for 1 year or refrigerate for longer storage.

The lupini is devoid of starch, which is very unusual for a species of edible bean. Lupinis have a thick seed coat (25%) which consists mainly of cellulose (insoluble bran fiber) and is removed as the first step in processing. The kernel (split) of lupini is rich in protein (40%), fiber (40%) and moderate in fat (8%) made up largely of unsaturated fatty acids. Intensive plant breeding programs have ensured that modern lupin varieties have relatively low levels of the alkaloids found in their ancestral genotypes. Lupinis also contain moderate amounts of the carotenoids beta carotene, lutein, zeaxanthin, and tocopherols (vitamin E).

More recipes and tips. (Third party, new tab will open)