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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!


THANK YOU for all of your support, for visiting my blog, commenting, and sharing my posts with your friends and social media. I am SO thankful for you!

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Maple peas (also known as carlin peas, brown peas, pigeon peas) were very popular as a fishing bait in the 70s and 80s of the last century. Then their use decreased and most anglers started using other modern carp fishing baits.

Maple peas are now widely used as food for racing pigeons. It is also used in the human diet in a variety of dishes. However, its use in fishing is slowly returning as bait and mostly as part of the partickle mix. They contain a lot of protein, vitamins, sugars, carbohydrates, oils, fiber…



Preparation of maple peas for soaking in water

Let’s start with the preparation.



I found among maple nuts: 👉 corn and green peas.

Fill the container with water until the maple peas are covered.

Soaking

Now soak them for 10 to 30 hours. The longer we soak them in water the less time they will cook.



After 6 hours of soaking

They already look great.


After 21 hours of soaking

They are almost ready to cook. Only a few hours of soaking remain.

They look like mini boilies 😎.

Finally it’s time to cook the maple peas…………..

After 26 hours it’s time to cook.

Advice for hook bait: They soften a lot already during soaking, so I recommend that if you want to have them for hook bait (especially recommended if you are fishing with a hair rig or similar rig), you don’t need to cook them at all or let them cook for a maximum of 3 minutes (depending on how long you soaked them).

…………. and I add some extra ingredients before cooking 👩‍🍳👨‍🍳.

I just added an example of what I add to maple peas or other particles. If you want, you can add ingredients to your liking or simply add nothing more to the maple peas. Otherwise, the maple peas already have their own specific flavour so you can easily skip this step.



Cooking time of maple peas is very short. When they boil let them simmer for about 10 to 20 minutes. Check regularly with your fingers if they are already soft.

I advise you to drain the hot water as soon as you finish cooking the maple peas, as the maple peas may be too soft if left in hot water. Of course you save the water in which you cooked the nuts and cool it then add the chilled nuts back to it. It would be real nonsense to discard this water and add fresh water.

if you will only use nuts for feeding, I recommend cooking them so that they are very soft or, as chefs would say, overcooked. I therefore recommend that carp and other fish can digest them quickly without any problems and then return back to feeding.

If you want to ferment them after cooking let them stand in water for 2 to 4 days. Ddepending on the temperature of the air in the room or outside. The higher the temperature the sooner they will ferment. I usually let them stand in the water for 2 – 3 days. You can also cook them in larger quantities and store them in the freezer (if you have enough space in it).

Advice: If they are very soft that they can be easily crushed by hand they are a great ingredient for groundbait, hook paste, spod mix, feeder, pva bags, … The possibilities of using cooked maple peas are considerable, you just have to try different ways and find out how the fish like them prepared on the water where you fish.



Try it, you will not regret

If you have not yet decided to cook them, you do not have time, or you are in a hurry to go fishing, you can buy ready-made ones in the store and thus be convinced of their success in fishing for barbel, carp, grass carp, tench and other coarse fish species.

If you want cheap, nutritious and bait that stands out from the crowd I recommend you try them the next time you go fishing.

Till next time …

Tight lines!


THANK YOU for all of your support, for visiting my blog, commenting, and sharing my posts with your friends and social media. I am SO thankful for you!

Disclosure – if you buy anything using links found in this blog post, I may make a small commission. It doesn’t cost you any more to buy via these affiliate links – and please feel entirely free not to do so of course – but it will help me to continue producing content. Thank you.