1. Where do they come from?
These legumes that are unlike any other are popular in Europe, particularly around the Mediterranean, in countries like Italy, Portugal and Egypt, where they’ve been cultivated and consumed for a very long time. The lupini beans, called lupini in Italian, tremoços in Portuguese and altramuces in Spanish, aren’t widely grown here in Canada. All we have here are the beautiful pink and purple flowers of the non-edible varieties that decorate roads and gardens.
2. What do they taste like?
Their mild flavour is similar to that of chickpeas, but with a hint of bitterness. They have a firm and slightly crunchy texture, lacking the starchy consistency of other legumes. They can quickly become addictive!
3. How do I cook with them?
Lupini beans are sold ready to eat, either canned or brined, in the legume or imported goods section of the grocery store. In Europe, they’re usually snacked on during happy hour. They can be served plain, or pickled with herbs, spices and olive oil, like in our recipe for pickled lupini beans. They can also be added to salads, poke bowls or stews.
4. Are they good for me?
Affordable, lupini beans are high in protein, more so than soybeans or chickpeas. They’re also a great source of fibre and iron. The only downside is that brining increases their salt content, so be sure to rinse them thoroughly before eating. And a word of warning to those of you with peanut allergies: lupini beans belong to the same family and may trigger a reaction.
Ready to cook some lupini beans? Here’s a recipe for you to try: