This favorite Mediterranean bar snack is ultra-simple to prepare. The only limiting factor is time, as the beans must be soaked and the brining liquid changed for many days in a row, in order to remove their toxic alkalinity. Once they’re ready, though, they are a uniquely salty snack that pairs perfectly with a cold beer. To eat them, bite a hole in the rubbery skin, squeeze from the bottom, and pop the bean into your mouth.
Prep time: 0 min
Cook time: 60 min
Total time: 60 min
Makes 12 or more servings
Place lupini beans in large bowl, and add enough water to cover. Soak overnight; drain and rinse.
Add enough fresh water to cover by several inches. Bring to a boil, then reduce heat to medium-low and simmer for 1 hour.
Drain, rinse well and place in large jar filled with salted water (about 1 tablespoon per quart of water). Refrigerate.
Repeat process of rinsing and changing brining liquid for at least 7 days, and up to 2 weeks, or until brine no longer tastes bitter after soaking overnight.
To serve, drain beans, drizzle with olive oil and season with ground black pepper.