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Lupini Beans

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Lupini Beans
Lupini Beans
Lupini Beans
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  • — Kosher, Raw, Vegan
  • — Raw Beans
  • — Sprouting Grade
  • — High Germination Rate
  • — Cholesterol, Sugars and Gluten-Free
  • — High in Magnesium, Iron, Calcium and Vitamin B-6

Lupini beans have been popular in Italy for centuries and today they are an important part of the Mediterranean cuisine. The thick skin of these beans makes them fun to eat because you can “pop” them to get to the salty meat inside.

Nowadays, Lupini beans are mostly used as a snack because of their salty and a bit of bitter taste. However, some of the sweet cultivars developed today nicely integrate into vegetarian cuisine.

Lupini Beans Health Benefits

Lupini beans are the second best source of plant protein (the first is soybeans). Highly digestible proteins make up about 40% of the bean. Lupins also are an excellent source of dietary fiber (36%). Combined with the fact that some of the newer types of Lupini beans suppress appetite, this particular product turns out to be a highly nutritious food that is perfect for weight loss.

Some other health benefits of Lupini beans:

  • Gluten free
  • Act as a probiotic by promoting the growth of good bacteria in your digestive tract
  • Low on lectins and saponins (both are well-known gastro-irritants)
  • Free of cholesterol
  • Rich source of essential amino acids
  • Vitamins A, B, C
  • High in Calcium, Iron, and Magnesium
  • Protein: 40%

How to Cook Lupini Beans

Lupini beans require some specialized methods of preparation. However, the newer types are easier to cook. In Southern Italy, where this type of beans is most popular, almost every family has a secret recipe for Lupini beans. The most common method of preparation is:

  1. Rinse and clean the beans.
  2. Soak overnight.
  3. Boil the beans in unsalted water and let them simmer until they turn yellow.
  4. Let the beans cool in water.
  5. Soak for 3 to 5 days changing water as needed (no less frequently than once a day).

You can try tasting the beans on day 3 and if they aren’t bitter, they are ready to serve. Store the cooked beans in a clean container in the fridge. To make a really delicious traditional Italian snack, refrigerate the beans in a mix of water, salt, and vinegar.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories105

% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.3g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total carbohydrate 11g 4%
Dietary fiber 5g 19%
Total sugars 2g
Includes 0g Added Sugars 0%
Protein 10g 21%

Vitamin D 0mcg 0%
Сalcium 50mg 4%
Iron 1mg 7%
Potassium 287mg 6%
Copper 0.3mg 32%
Manganese 1mg 29%
Folate 101mcg 25%
Thiamin 0.2mg 15%
Magnesium 56mg 13%
Zinc 1mg 12%
Phosphorus 125mg 10%
Vitamin B6 0.1mg 6%
Riboflavin 0.1mg 5%
Niacin 1mg 4%
Pantothenic Acid 0.2mg 4%
Selenium 2mg 4%
Vitamin С 1mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Lupini Beans
Storage Time: Up to 4 Years
Country of Origin: Chile
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Excellent! Fresh and fantastic flavor! Could not be more pleased!
Lupini beans require a lot of work but they are so worth it!!! These beans are delicious and I will buy this again because of the cost savings!
Had a difficult time finding them locally. Price/quantity was appropriate!
Good flavor. These beans are cleaned quite well so I don’t have to throw many away. It usually takes five to seven days to soak and they are no longer bitter. They taste great and I am quite pleased with this product.
Good quality and value - I love lupinis! Good quality and value. Just follow recipes noting that for any dry lupini beans, about 7days of soaking with once or twice daily water changes is needed to remove the bitterness prior to eating or canning. I suggest an initial overnight soak in warm water followed by transfer of drained beans to boiling water, boil for 15min only, then rinse with cold water and proceed with the 7 days of soaking. After that, I bring them to a boil with the salt (1%) and vinegar (10%) solution in the canning jars I will store them in (20-30min in pressure cooker), optionally adding 0.1% sodium benzoate if I plan to make them last a year. I love to add garlic and crushed red pepper for some of the jars (just before the pressure cook phase). Try them with hard boiled eggs, and if you find them too salty just soak 15+ minutes in water prior to eating.
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