Briefly about lupine beans

Lupin or lupini beans are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin (L. albus), Latin America (L. mutabilis) and North Africa (L. angustifolius). The bitter variety of the beans are high in alkaloids and are extremely bitter unless rinsed methodically.

Some varieties are referred to as “sweet lupins” because they contain much smaller amounts of toxic alkaloids than the “bitter lupin” varieties. The seeds are used for different foods from lupin flake, vegan sausages, lupin-tofu, and lupin flour. Given that lupin seeds have the full range of essential amino acids and that they, contrary to soy, can be grown in more temperate to cool climates, lupins are becoming increasingly recognized as a cash crop alternative to soy.

The lupin is devoid of starch, which is very unusual for a species of edible bean. Lupins have a thick seed coat (25%) which consists mainly of cellulose (insoluble bran fiber) and is removed as the first step in processing. The kernel (split) of lupin is rich in protein (40%), fiber (40%) and moderate in fat (8%) made up largely of unsaturated fatty acids. Intensive plant breeding programs have ensured that modern lupin varieties have relatively low levels of the alkaloids found in their ancestral genotypes. Lupins also contain moderate amounts of the carotenoidsbeta caroteneluteinzeaxanthin, and tocopherols (vitamin E).

Lupin allergy may cause life-threatening anaphylaxis in sensitive individuals. There is some cross-reactivity with peanut allergy, so nut allergy sufferers should exercise extreme caution with lupin-containing food.

(source of information: https://en.wikipedia.org/wiki/Lupin_bean)




Soaking in water is required first

Lupin beans are pretty hard to find in a grocery store around me, so I bought it at a fishing store (luckily they had it in stock).





Ready for soaking.

I pour so much water that they are a little more than covered. I recommend changing the water at least 2x before cooking because it contains toxins and also because the water therefore has an unpleasant odor (as is typical of all types of beans)


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Soak the lupine beans for about 24 hours.



After just a few hours of soaking, the difference in the size of the lupin beans is noticed, they became bigger. The wrinkled skin of the lupin beans will disappear when the beans are finally soaked in water and then ready to cook.

Lupin beans are now ready for cooking after 24 hours of soaking.

I replaced the old water with fresh and then started cooking. I didn’t put anything in the water, but you can add various additives like salt, sugar, sweetener, essential oil and so on.

When the water boils, boil and simmer them for 15 to 20 minutes. It also depends on the type of lupin beans and can be cooked in less than 15 minutes, so it is necessary to check how soft they are during cooking.

Due to the hot water, they are easiest to check if they are cooked with tweezers or any similar utensils. In my case as seen in the picture they were cooked after 18 minutes. When pierced with ease it means they are cooked. If I want them to ferment I leave them for 3 to 5 days and change the water once a day (the smell of water and toxins, it is necessary to extract from the lupin beans).



Some examples of the use of lupin beans

How to use lupin beans in fishing depends only on the angler. It is used the same as boilie, pop up boilies, corn , tiger nut, maple peas and so on. They can be used on almost all carp rigs setups and also directly on the hook. They turned out great for me in combination with another particle and as a small amount in groundbait mixes. A very big advantage in their use is that smaller fish cannot eat them due to their size and hardness. Very useful in waters where there are many smaller species of fish (bream, roach, …), especially in the summer months.



Till next time …

Tight lines!


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