LUPINI BEAN FACTS
- Lupini beans, or lupin, are the yellow beans of the lupinus genus plant.
- They belong to the pea family.
- Lupini beans are second to soy beans in protein.
- Lupini beans are high in fiber.
- Unprepared lupini beans contain potentially harmful bitter alkaloids that can poison you.
- Lupini beans are considered an ancient food. It is believed that the edible lupini bean was first enjoyed by the Greeks. Lupini beans were cultivated by the ancient Romans and were considered food of the poor. Ancient Egyptians also consumed lupini beans.
- Lupini beans are consumed today, mostly in Mediterranean, European, Middle Eastern, and South American cultures.
- In the United States, lupini beans are typically sold prepared in a salty brine.
THINGS YOU SHOULD KNOW BEFORE YOU GET STARTED
Consult the guidelines below before you get started. This will help make sure that the lupini beans are safe to eat and properly stored.
- Depending on preference, lupini beans can be pre-boiled before or after the soaking and brining process or not at all (see Step 1). I like the beans to be a little firm, so I don’t cook them if I plan to eat them right away. (The beans can be eaten immediately after the brining process is complete.)
- Canning salt should be used in the brine instead of table salt. Table salt leaves a white milky sediment in the jars (see Step 2).
- Soak the lupini beans in glass, aluminum, cast iron, or any material that will not absorb toxins. Do not use a plastic colander or container to rinse and soak the beans. Plastics will absorb the toxins and can be released into the contents of the colander or container when it is used again.
- Rinse the lupini beans and soak in fresh brine at least twice a day (see Step 2). Brine also helps keep bacteria from developing. Refrigerate the beans.
- Pressure canning is the only safe method for canning lupini beans. Lupini beans are hot-packed in preparation for pressure canning (see Step 3).
WHAT YOU NEED TO GET STARTED
To make four quarts of lupini beans in brine, you will need the following ingredients:
- 2 pounds of dried lupini beans
- canning and pickling salt (4 pound box)
To properly prepare two pounds of dried lupini beans, you will need the following equipment:
- metal colander
- 8-quart metal or glass sauce pot
- 4 quart wide mouth mason jars
- dissolvable labels and a permanent marker
- home canning utensil set (jar funnel, jar lifter, lid lifter, bubble remover and head space tool)
- secure grip jar lifter and handler
- 23-Quart Pressure Canner and Cooker
HOW TO PREPARE LUPINI BEANS
STEP 1: SOAK THE LUPINI BEANS OVERNIGHT
Pour the dried lupini beans in a large metal colander. Pick through the beans with your fingers and discard discolored, shriveled, or partly shelled beans. Dried beans are usually picked over before they are packaged, so you probably won’t find a large number of defective beans. You will also notice that the beans are pale or white and have a small opening on one end. Rinse the beans thoroughly with cool tap water. In an 8-quart stock pot, add beans and cover with four quarts of cool tap water. Soak beans overnight or for 24 hours. Drain the beans and rinse well. The lupini beans are reconstituted—they are yellow and the clear pliable outer casing is noticeable. Clean the pot and lid with warm soapy water to remove any toxins that might remain.
STEP 2: REMOVE TOXINS FROM THE LUPINI BEANS
IMPORTANT: Lupini beans are naturally toxic. The beans contain bitter alkaloids and require an extensive soaking and brining process to remove the toxins. This is the most important step in preparing lupini beans. Any toxins that remain in the lupini beans will make you sick. You may notice an odor during the soaking process. This odor is caused by the toxins. It will eventually fade away as the toxins are released from the beans.
Add the beans back to the clean stock pot and fill with four quarts of cool tap water. To prepare the brine, add one tablespoon of canning and pickling salt per quart of water (4 tablespoons) to the lupini beans. Cover, and refrigerate the lupini beans overnight. Drain and rinse the lupini beans twice a day. While the lupini beans are draining, clean the pot and lid with warm soapy water. Add the lupini beans back to the stock pot with fresh brine. Repeat this step until the bitterness is gone.
NOTE: It generally takes about 7-9 days to remove all of the bitter alkaloids from the beans, that is, if the beans are rinsed and put in fresh brine twice a day. If you nibble (don’t swallow) on a lupini bean around day 3 or 4, you will notice that the beans are a little tender and extremely bitter. The bitterness decreases substantially around day 5. Continue the soaking, rinsing, and brining process until all bitterness is gone. You can decrease the number of days that it takes to complete this process by draining, rinsing, and brining the beans two or more times per day. It will still take a good 5-9 days to safely remove the toxins.
STEP 3: PROCESS THE LUPINI BEANS
Once all of the toxins have been removed and there is no longer a taste of bitterness, drain and rinse the lupini beans again. The lupini beans can now be eaten or used in a recipe. Lupini beans will last several weeks in the refrigerator if not processed in a pressure canner. To eat lupini beans, pop the bean out of the casing through the small opening. The casing is also edible, but it’s overly chewy.
To store the lupini beans in Mason jars, you will need to process them in a 23-Quart Pressure Canner and Cooker. I use 4 quart wide mouth Mason jars to can lupini beans. Wash jars and lids in hot soapy water and keep hot until ready to use. Put beans in a large stock pot; cover with cool water by 2 inches. Bring lupini beans to a boil; boil 2 minutes. Pack hot lupini beans into hot Mason jars using a jar funnel, leaving about 1-inch head space. Add one tablespoon of canning and pickling salt to each quart jar. Ladle hot cooking liquid over beans, leaving 1-inch head space. Remove air bubbles using bubble remover and head space tool. Adjust lids and rings. Process quart jars at 10 pounds of pressure for 50 minutes. Follow manufacturer’s instructions for the use and care of a pressure canner. When beans have been safely removed from the canner, and are cool enough to handle, write the date on dissolvable labels and press labels on jars. Processed lupini beans should be good for about one year. Store in a cool, dry place.
Lupini beans are second only to soy beans in protein. Nutritional information for this lupini bean recipe is as follows:
Serving size: 41 g; Services per recipe: 22; Calories: 160; Fat: 3g; Saturated fat: 0g; Trans fat: 0g; Carbohydrates: 9g; Sugar 2g; Sodium: 460mg; Fiber 6g; Protein: 14g; Cholesterol: 0mg.