Lupin Beans (Turmos)
2025-02-10- Cuisine: Levantine
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Lupin or lupini beans are legumes eaten as a snack in the Mediterranean and Levantine regions and a treat at Christmas in Italian households. They are also consumed in other parts of the world such as North Africa and South America.
Although Lupin beans have good medical advantages (vitamins and minerals), they are bitter and can be toxic because of their high amount of alkaloids, unless processed. Before consumption, the beans need to undergo a lengthy process. In Lebanon they soak them overnight then boiled them next day for one hour then keep them soaked for several days, while changing the water frequently until they are yellow and sweet. Once ready, Keep them refrigerated and consume with a sprinkle of sea salt.
Choose the smaller kind instead of the large dry beans.
Lupin beans are found in Middle Eastern stores or even online (Amazon)!
Discard the skin when eating them!
Ingredients
- Dry lupin beans
- Water
- Salt
Method
Step 1
Soak lupin beans overnight , drain them next day and boil them for one hour. When done, discard the boiled water then soak the beans again in cold water for several days, until the beans are sweet, with no bitterness left. Sprinkle with some sea salt before consuming. Keep refrigerated.
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