How to Cook and Use Lupini Beans Safely

Question

I love lupine beans and decided to soak and rinse my own batch, not knowing how many I would get from a 16 oz bag of dried. Now i have a huge pot that needs to be used within a couple of weeks. Can they be swapped out in any bean or chickpea recipe, such as the one in this week’s blog/email?
thanks

Lynn Clark · Accepted Answer

Hi Kathy -
I assume you bought the more modern "sweet" variety, not the bitter ones that require days of soaking to make them edible? If you aren't sure if you have the sweet variety, you will need to soak them for many days to If not prepared correctly, lupini beans are extremely bitter, indicative of toxicity, known as lupin poisoning. Lupin poisoning is relatively common with legumes high in alkaloids, like lupini beans, and can temporarily impair nervous system responsiveness and cause digestive discomfort.
If you've got the sweet ones and soaked overnight or the bitter ones and ensured they are no longer bitter, you can use them as you would cannellini, borlotti, garbanzo, or in most white bean dishes. They actually have taste and texture that more closely resembles an edamame bean so feel free to use them in place of those too.
These are a common bar snack in the Mediterranean and the Middle East when brined and/or pickled, which would be another great (and long-term) use for them if you've got too many. Once brined, you can toss them with olive oil, a little smoked paprika, fresh herbs, and a little lemon juice or wine vinegar for brightness.
Hope that helps!
The Milk Street Cooking Team

How to Cook and Use Lupini Beans Safely

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