How to prepare Lupini Beans in its brine
This legume is rich in proteins and healthy nutrients and very common in Italy. It is mostly eaten as a snack during Christmas time or in festivals and fairs.
Print
Pin
Save Recipe
Servings: 500 gr
Calories: 1kcal
Ingredients
- 500 gr (gr) Lupini beans dry
For the rinsing and soaking
- water as needed
For the brine
- 100 gr (gr) salt
- 1.5 liter (liter) water
Instructions
Washing and cooking
- Wash the lupini beans under running water and leave them to soak in a pot for 24-26 hours. Make sure to change the water in the morning and in the evening.
- After soaking, wash the lupini beans again under running water, fill the pot with cold water and put the water to boil.
- Prepare another pot with the same amount of water and put it to boil.
- Once the water boils, cook for about 2 hours, 2½ hours and, halfway through cooking, transfer the lupini to the other pot and continue to cook for rest of time.
Soaking
- After cooking, let the lupini beans cool for 10 minutes.
- Then rinse them with running water, and put them back in a pot with cold water.
- Keep them soaked for 4-5 days. Changing the water 2-3 times a day: more often they change the water and first they'll become sweeter.
Preparation of the brine
- To complete the preparation of the lupins, but also to preserve them until you eat them all, you need to prepare a brine with 60-70 g of salt per liter of water.
- Put 1.5 l of water in a pot and bring it to boil.
- When the water begins to boil, pour 100 g of salt and stir with a wooden spoon to completely dissolve the salt.
- Add the lupins and leave them cooking for a minute.
- The lupini beans are finally ready to eat!
Notes
You can store the lupini beans in the fridge, covered by their brine, even for more than a month.
Calories: 1kcal | Sodium: 7mg | Potassium: 2mg
Liked this recipe?Follow us NonnaBox for more!