- — 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 essential part of 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 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:
- 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, newer types are more comfortable 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:
- Rinse and clean the beans.
- Soak overnight.
- Boil the beans in unsalted water and let them simmer until they turn yellow.
- Let the beans cool in the water.
- 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 three, 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 delicious traditional Italian snack, refrigerate the beans in a mix of water, salt, and vinegar.
How to Sprout Lupini Beans at Home
- Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of beans, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix beans up to assure even water contact for all.
- Allow beans to soak for 6-12 hours. Empty the beans into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
- Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.
Enjoy your home-made sprouts!