Popular in the Mediterranean region of Europe, Lupini Beans are often found at Italian fairs and as an appetizer at Spanish beer halls. In the past Lupins were rarely used as a grain food due the the bitter taste from the high alkaloid content of the bean. In the the last 30 years a strain with reduced alkaloid content has been developed, called 'sweet' Lupins. This 'sweet' strain still requires soaking and extended cooking to remove the alkaloids. All this effort is worth it. The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans.
Uses
Lupini beans have been grown for thousands of years, and are used in a variety of dishes, in flours and pasta, and as a pickled treat in some countries and Mexican restaurants. Although lupini beans grow best in USDA hardiness zones 5 through 10, they can be grown anywhere in the United States; the plants may not produce as many beans in a growing zone outside of their ideal range, however.
Lupini beans are commonly sold in a salty solution in jars (like olives and pickles) and can be eaten with or without the skin. Lupins are also cultivated as forage and grain legumes. Lupini dishes are most commonly found in Mediterranean countries, especially in Portugal, Egypt, and Italy, and also in Brazil and in Spanish Harlem.
SWEET LUPINI Beans (Lupinus albus) known as altramuz in Spain and Argentina. In Portuguese, Known as tremoços, and in Antalya (Turkey) as tirmis.
A flat dried bean approximately half on an inch (1/2 inch) in diameter, round in shape and light yellow in color (almost white). Although it may resemble the fava or lima bean, it is not similar to any other bean.
How to grow lupine Beans
Lupini beans have been grown for thousands of years, and are used in a variety of dishes, in flours and pasta, and as a pickled treat in some countries and Mexican restaurants. Although lupini beans grow best in USDA hardiness zones 5 through 8, they can be grown anywhere in the United States; the plants may not produce as many beans in a growing zone outside of their ideal range, however.
Locate lupini in a section of your garden that is in shade for part of the day, which will help keep it cool when the temperatures are hot. Break up the ground with a tiller so that it is loose. Lupini beans prefer a soil pH level between 4.5 and 7.5.
Plant one lupini bean seed every two inches in a row, so that each seed is approximately three-fourths of an inch deep. Cover the seeds with soil. If you're planting more than one row of lupini beans, space the rows a minimum of 18 inches apart.
No Matches Found. Please try your search again.
Thin the seedlings when they are approximately 1 inch tall, removing each seedling that appears thin or weak. You should leave two to three plants per 12 inches of land for optimal bean yield.
Water the plants every few days, simply moistening the soil's surface, adjusting as necessary based on the weather; water more often in hot water, and less when it rains. Lupini beans do not like a lot of water, and it is better to slightly underwater than to over-water. Lupini beans should be fertilized with soybean fertilizer, or with fish emulsion if you want to grow the beans organically.
How to Cook Lupini Beans
- Pick over the dried beans.
- Put them in a big pot of water and bring it to a boil.
- Remove from the heat, and let them cool.
- Rinse them well; put the beans in a gallon jar and fill it with water.
- Put the jar in the refrigerator and rinse them every day for one week.
At this point, you can taste one to see if all the bitterness is gone. Then add about 4 tablespoons of salt to the jar, which can be kept for weeks in the refrigerator (change this periodically and add more salt when you do). They are ready to eat at this point, but I like to dress them with olive oil, fresh garlic and parsley, some vinegar, and a dash of tamari (Japanese soy sauce)
