This easy recipe is all about how to make lupini beans, turmus in Arabic. These crunchy beans are a delicious healthy snack, that is high in protein and fiber, and low in fat.
- 1 cup dried lupini beans
- 5+ tap water
- 1 -2 tablespoons of sea salt
- Soak dried lupini beans overnight and cover with enough water.
- Place lupini in a pressure cooker and cover with enough water until submerged, seal the lid and cook over medium-high heat. Once you hear the whistle of the pressure cooker it is an indication that it started boiling, set the timer for 5-7 minutes. Then turn it off and set it aside.
- Once the pressure cooker cooled off, open the lid, rinse the water, soak lupini beans in fresh tap water and keep it in the fridge.
- Drain, rinse, and refill with fresh tap water once a day. If possible, aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. What we are looking for is a crunchy tender lupini with no bitter taste.
- For storage, add 1 teaspoon of salt for the whole batch over lupini beans in water and keep in the fridge, they can last 2-4 weeks. At this point there is no need to continue to change the water.
- If not using a pressure cooker keep the beans to boil on medium-low heat up to 60 minutes
- What we are looking for is a crunchy and tender lupini and not soft and mushy.
- Remember that the best way to eat these is to peel off the outer skin. You can technically eat the skin, but most people prefer not to. Use your teeth to tear a small hole in the outer layer, and the skin will slip right off!
- You can add a squeeze of lemon juice, extra virgin olive oil, or some ground cumin over lupini beans before serving.
- Lupini beans are poisonous prior to soaking!! So don’t eat them before the soaking process is complete.