Debittering
Raw lupini beans contain natural alkaloids that give them a bitter taste and can be toxic if consumed without proper preparation. Removing these compounds requires soaking and repeated rinsing. Follow the traditional process below to debitter your beans:
- Sort & Rinse: Sort through the dry beans, discarding any debris. Rinse under cold running water.
- Soak Overnight: Place beans in a large bowl and cover with plenty of fresh water (2–3 inches above the beans). Soak for at least 12 hours.
- Boil: Drain the soaking water and transfer beans to a large pot. Cover with fresh water and bring to a boil. Reduce heat and simmer for 45–60 minutes until tender.
- Rinse & Soak Again: Drain the cooking water. Place the beans back in a container and cover with fresh water. Rinse and replace the water 3–4 times per day for 4–5 days.
- Taste Test: After several days, taste a bean. If it is still bitter, continue soaking and rinsing until the bitterness is gone.
- Brine & Store: Once debittered, you can store the beans submerged in lightly salted water in the refrigerator for up to 2 weeks.
If you’re short on time, you can use a pressure cooker to reduce the initial simmering time. However, you still need to soak and rinse the beans for several days to remove bitterness.
Quick Brine Method
Another method involves soaking the beans for 24 hours, boiling them for 2 hours and then storing in salted brine for about two weeks. Change the brine daily. This produces slightly fermented beans with a tangy flavour.
Safety Notes
Never eat lupini beans that taste bitter; they still contain alkaloids. Individuals with legume allergies should consult a healthcare professional before consuming lupini beans.
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