Eastern Feast - Medium Size Lupini Beans, 2 Lb

So I'm half Spanish and grew up loving lupini beans! That's not what the called in Spain but I digress. These beans are so bitter and in fact toxic if not treated right!! After that they are a super food! So full of protein, fiber, magnesium and other benefits! I personally treat them with a 24 hr soak followed by a 2 hr boil and then a rest to room temp. Rinse and soak in sea salt . Then continue to rinse and put in sea salt until bitter is gone! Delicious and nutritios!!! Bon appetit!

good price and good item

Update: these are bitter AF. Do not recommend. Not only were they very difficult to grind, they taste absolutely terrible. Had to throw them away. --- They're pretty hard to grind up. I bought an attachment for my mixer to do it. Haven't tasted it yet, but I probably should have soaked them for a few days first. I have a couple cups of flour now and it's probably going to be bitter. Overall, not worth it. Just but lupin flour or the jars of the soaked beans.

These turned out very tasty. A few thoughts - prep took 12 days with changing the water twice most days. You'll read online about making them in 5 to 7 days but that was not my experience with these. Recipe I found said to boil for 30 min on the 2nd day but they are harder than I like, I'd boil for an hour at least. Definitely search online for recipe to make dry lupini beans if you've never done it before, it's way different than making other beans.

These are by far the tastiest superfood. These give you a super protein punch. These are not, however, cook out of the bag and eat beans. These little gems need to be cured in brine before they are edible, a process that can take up to a month depending on the volume you're working with. Once they're ready to eat, they are great on salads or for snacking. It's a simple process to cure: soak your beans for an hour, then simmer in enough water to cover the beans for another hour. Drain and rinse in cold water and place your beans in your brining container. I use 1 gallon plastic jugs with a wide mouth. Add 1 cup of pickling salt per gallon and add enough water to cover your beans plus 2-3 inches. Close the container and shake your beans. As your beans cure, the water will turn yellow ( the tannins being leachef out). Drain and rinse your beans daily, then add more salt and refill your curing jug. Shake your beans daily. Taste your beans on e a week for bitterness. (do not swallow the beans during tasting, they can make you sick if not fully cured). A one gallon jug of small to medium Lupini usually take 4 weeks to cure. You may want to start reducing the amount of salt at week 3 until you get the taste you're looking for. This is the only brand I'll buy.

Love them

Didn't use yet. This looks like a great product

This product was extremely bitter. It came with no directions to cook. I followed several recipies that said soak the beans in water changing it 2x a day for 4-6 days, cook until tender , wash one more time and soak for another 2 days if still bitter. These beans are the worst lupini beans I have ever tried to prepare. I did everything right and we just could not get the bitterness off the peeled beans!!!!!!I would never buy these again.