Italian Lupini Beans

Step 1

Soak the dry Lupini Beans for 24 hours in water; ensure beans are completely submerged.

Step 2

Rinse and place in a large pot with cold tap water.

Step 3

Bring to a vigorous simmer and boil for 20 minutes. If necessary, keep adding water to keep the beans completely submerged.

Step 4

Drain and rinse with cold water.

Step 5

Place par-boiled beans in a bowl or a large mason jar and fill with fresh water; ensure beans are completely submerged.

Step 6

For the next couple of days, drain, rinse and refill with fresh tap water a couple of times a day. If possible aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. Sometimes, this can take up to 2 weeks. What we are looking for is a sweet and tender lupini.

Step 7

During the rinsing and soaking stage, the lupini can be kept refrigerated.

Step 8

Once the lupini are sweet and tender, place in a large airtight container (mason jar) with salt-water brine (see note).

Step 9

To serve: Simply remove the amount of lupini beans required, drain brine water and place lupini in a bowl. Serve them plain. Garnish with parsley sprigs.

Step 10

To store: Brined lupini can be kept refrigerated in airtight container for up to 2 weeks.