Some recipes earn a permanent place in the recipe box, and Lupini Beans ~ Turmus ~ترمس is the kind I happily return to. This is exactly the sort of small bite that disappears quickly when friends gather around. The grill brings its own kind of warmth and character, especially when the weather invites us outside.
Ingredients
- Lupini beans
- Water
- Salt
- Cumin, Italian parsley, lemon juice, lime
Instructions
- Lupini beans come in a couple of varieties that I know of, therefore that’s what determines how long to soak these beans and how often to change the water. All I could find was the larger variety which tends to be very bitter, that means only one thing!! that you will have to soak them for 3 days at least to remove the bitterness making sure to change the water 4 times a day. You will notice that the water will turn yellow and you can taste test one of the beans to see if the bitterness is gone before boiling. I personally don’t mind a bit of bitterness that’s what adds charm to this bean. (Make sure to always soak in a lot of water as they will expand).
- In a pot add the rinsed strained beans, cover with water about an inch over cover the pot and let cook on low until the beans are tender and the shell (skin) comes off easily about an hour to an hour and a half.
- Add salt to your liking and let boil for another 5 minutes.
- Let cool and serve with extra salt, lemon juice, parsley, cumin and some chopped lime and eat away 😉.
Notes
- Keep the cooled beans in its water in an airtight container in the fridge, it will last for a week.