Lupinus albus, Leguminosae
The fruit of a plant, some varieties of which are originally from the Mediterranean region and others from North or South America. The white lupine bean is probably the most widely eaten. The pods enclose 3-6 seeds that are a dull pale yellow and are generally packed tightly together.
Most lupine beans should be treated, in order to neutralize the alkaloid substances that make them bitter:
1. Cover 2 cups (500 ml) of lupine beans with 6 cups (1.5 l) of cold water, then leave them to soak 12 hr.
2. Drain the lupine beans, rinse and cover them again with fresh water.
3. Cook the lupine beans gently until tender (about 2 hr). Check for doneness by inserting the point of a knife.
4. Drain the lupine beans, cover them again with cold water and let them cool completely.
5. Drain again, cover them once again with cold water, mix in 2 tablespoons (30 ml) of salt and place in a cool spot (not in the fridge). Leave to soak 6-7 days, changing the salted water twice a day.
6. Once the bitterness is gone, keep the lupine beans in the fridge in salted water in an airtight container.
7. To serve the lupine beans, drain the amount needed and serve as is or dressed with lemon juice, with or without their skin.
|per 3.5 oz/100 g|
The white lupine bean is very nutritious.
Good Source (Boiled): magnesium, potassium and zinc.
Contains (Boiled): phosphorus, copper, thiamine, iron and calcium.
As they lack certain amino acids, white lupine bean proteins are incomplete (see Theory of Food Complementarity, p. 277 of the book).
Lupines are served plain as an appetizer in the same way as olives, especially in Italy and the Middle East. They are made into a flour, and used in soups, sauces, cookies, pasta dishes and bread. Lupine beans can be roasted and ground to make a coffee substitute.
This page created October 2009
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