Tremoços (Lupini Beans)

Plump beans with a thin skin that pops under the tooth. A controlled bitterness, enhanced by sea salt and the sharp scent of fresh garlic and oregano.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 328
• Protein: 31 g
• Carbs: 19 g
• Fat: 11 g

Ingredients

• 333.3 g Lupin seed ( dry )
• 1.3 L Mineral water ( for brine and soaking )
• 33.3 g Gray sea salt ( for the brine )
• 2 piece Garlic ( crushed with skin on )
• 0.7 tbsp Oregano optional ( dried )
• 0.7 tbsp Extra virgin olive oil optional ( for serving )

Instructions

1. Initial soak

   Submerge the dry lupini beans in a large volume of mineral water. Let them double in size for 24 hours at room temperature. They should become smooth and swollen.

2. Cooking through

   Drain the beans and place them in a pot with fresh water. Bring to a boil then lower the heat. Simmer for about 1.5 hours. The bean is ready when tender under pressure but still looks firm.

3. Rinsing (critical phase)

   Drain the cooked beans. Place them in a container of cold water. Change the water 2 to 3 times a day for 5 days. This process removes the bitter alkaloid from the lupin. The water must eventually be perfectly clear.

4. Brining and aromatics

   Prepare a brine with mineral water and grey sea salt. Add crushed garlic and oregano. Submerge the beans. Let marinate in the fridge for at least 24 hours before serving so the salt penetrates the heart of the bean.

Chef's tips

• Never skip the multi-day rinsing step, or the bitterness will be unbearable.
• To eat them, pinch the bean between your thumb and index finger to pop the lupin out of its skin directly into your mouth.

Storage

Store the lupini beans in their brine, in a closed jar in the refrigerator. They will keep for 2 weeks.