Lupini Beans Recipe (Portuguese Tremoços)
In Portugal, Lupini Beans are called Tremoços and they are served in every bar along with beer, wine or any alcoholic drink. They are the favorite Portuguese snack.
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Benefits of lupini beans
They should be considered the best power snack that you can get. They are the legume with the most protein content per gram. 100 gr of lupini beans has approximately 15 gr of pure protein.
They also are a good source of manganese, magnesium, phosphorus, vitamin B6 and copper.
Warning about toxicity in Lupini beans
Lupini beans uncooked and without rinse several times are toxic. They have a significant amount of neurotoxic alkaloids — the source of its natural bitter flavor—- that it’s removed when you soak the lupini beans and change the water several times for 4-7 days.
How to cook Lupini Beans safely
Lupini beans are laborious, there is no way denying that, but I tell you, you will see the payoff.
First, you will need to cook them in a big pot over high heat with enough water to cover them completely. They must cook for 40-50 min. If the water is evaporating too fast, add more. Don’t let them dry, that is the important thing. Let them cool and then rinse.
This is the boring part cooking lupini beans: they need to soak and release the toxic alkaloids to be safe to consume. Therefore for the next days, you need to let them soak in clean water and rinse them at least 4 times per day. This constant change of water will eliminate progressively the bitter taste.
After 4 days of soaking and rinsing taste one lupini bean and if there is a bitter aftertaste you will need to continue changing water.
After they are no longer bitter we can proceed to season with salt, garlic, parsley, and olives. This will give it a delicious taste.
To save your Lupini beans for later — they can last up to 1 MONTH in the fridge — you need to get a glass container with a lid and place them with enough water to cover them. Then add all the seasoning and shake. The longer it soaks, the more garlicky flavor it gets. I like to season my lupini beans at least 2 days before serving them.
Can you eat the skin of the Lupini beans
Yes, the skin of lupini beans is edible and it’s more of a personal preference. Personally, I prefer to let the skin out.
Here in Portugal is pretty common that people don’t eat the skin. That’s why usually they serve a small bowl with the Tremoços, this way you can let the skin in the bowl while you finish your beer.
In Portugal, Lupini Beans are called Tremoços and they are served in every bar along with beer, wine or any alcoholic drink. They are the favorite Portuguese snack
- 300 gr uncooked lupini beans
- 4 garlic cloves minced
- 1 tbsp salt
- Water (a lot)
- Olives (optional)
Cook the lupini beans in boiling water for 45-50 min over medium-high heat. The water must be always covering the beans, so add more if needed during the cooking process.
Rinse the beans and soak them in clean water. Change the water completely 4-6 times a day for 4- 7 days until there is no bitter taste in the lupini beans.
In a glass container add the beans. Cover with clean water. Season with salt, minced garlic, and if you desire a stronger flavor some olives. Seal with a lid and store them in your fridge for up to 1 month.