The lupini bean (lupin), a staple of food of Mediterranean cuisine, bitter in taste for its high alkaloid. This Lupini beans, requires soaking and extended cooking to remove the alkaloids.
Often marinated or pickled in brine, commonly served as a snack food or use in salads.
Basic Preparation: Sort, rinse and soak overnight in salted water (1 Tbsp salt/ quart water). Drain, rinse and cover with fresh water, bring to boil. Reduce heat, cover and simmer for an hour. Drain and change salt water (same ratio) once or twice a day for 5–10 days or until salted water is no longer bitter.
Yield: 3 cups of cooked beans / Cup of dry beans