Dried Lupins: Cooking and Treatment, are excellent allies for our health, especially if they come from organic farming and are dried. The treatment to make them edible is quite long, but it is really worth it, because in this way the final product will be natural and also free of preservatives. The substance that makes them bitter is Lupanine, a toxic alkaloid that must be completely removed. It is a very ancient legume, known even during the time of the Egyptians; low in calories, gluten-free, but rich in vegetable proteins, fibers, vitamins, and minerals such as magnesium, calcium, and iron. Also valuable for diabetes and cholesterol.
Perfect as a snack even in diets, during hunger attacks: my grandchildren are fond of them.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Days
- Preparation time: 5 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs dried lupins
- 2.1 oz salt
Tools
- Bowl large
- Pot
Preparation
Place the dried lupins in a large bowl, as they will double in volume. Cover them with plenty of water and let them soak for 36 hours.
After this time, drain them and place them in a pressure cooker or a regular pot with high sides.
Cover them with plenty of water, but if using a pressure cooker, avoid exceeding the recommended line. Seal with the lid, lower the lever on the valve, turn to high heat, and once you hear a loud whistle, reduce to the minimum. From that moment count 20/25 minutes of cooking. If using a regular saucepan, once it begins to boil, cook for 45/50 minutes.
After the cooking time, before removing the lid, gently lift the valve lever little by little, and let all the steam out. Drain the lupins, place them again in a large bowl, add lukewarm water and 10 grams of salt. Stir and let rest for 24 hours. Every time they absorb all the water, more should be added to cover them.
Proceed in this way for 5 consecutive days, changing the lupins’ water, rinsing them, and re-salting each time. Do this operation even twice a day, because only in this way they will lose all their bitterness.
Once they have lost all their bitterness, they will be ready to be consumed or preserved. We can put them in a glass jar with a hermetic seal with water and salt, storing them in the fridge for a few days.
Or, following the same procedure as before but perhaps in smaller portions, they can be preserved in a water bath. In this way, they will last for up to a year.
When they are ready, sweet to the right point, we can enjoy the Dried Lupins: Cooking and Treatment, as a snack or dish.
A
Advice:
You can safely freeze them, but remember to always thaw them in the fridge and never at room temperature.
By coarsely chopping or blending them, they are excellent for making burgers, rather than soups.
By coarsely chopping or blending them, they are excellent for making burgers, rather than soups.
By coarsely chopping or blending them, they are excellent for making burgers, rather than soups.
