I couldn’t find lupini beans when I shopped. I decided to substitute fava beans and lima beans.
On page 143 of our book, A Taste of Utica, you’ll find two recipes for preparing lupini beans.
Recipe 1: Posted by Chris – a 5 lb recipe.
Soak lupinis overnight in water. You’ll need a 15 qt. kettle. Add 1/2 cup of salt. Drain and sort lupinis.
Rinse and put back into the kettle with water to cover. Add 1/2 cup more salt and boil for 1 hour. Turn the heat off.
Allow to cool. Drain.
Put the beans back into the kettle and cover once again with water. Add another 1/2 cup of salt. Change the water and salt once a day for 7 days. Sterilize jars and and put beans in jar, covered with water and salt to taste.
Recipe 2: Posted by Mich. Mich offers 2 ways to prepare lupinis.
1st method: Place beans in water and boil. Watch closely for as soon as they boil they will float. Remove immediately from heat and place in cold water. Leave in water and change the water 3 times per day. Depending on what type of beans you have you will need to do this for about 1 1/2 to 3 days.
*Begin to taste after 2 1/2 days and if not bitter, they’re ready. Place in sterilized jars with water and salt. Keep in the fridge.
2nd Method: Same as above but you don’t have to boil.
Mich adds a note: “I mentioned changing the water about 3 times per day BUT if you see a film of something developing on the surface, change it at that time. Also, when changing water, rinse the beans a couple of times.
As I said, I couldn’t find the lupinis so I used Fava beans. Fava beans have a tough skin layer on them which needs to be removed.
I soaked my Fava’s for 2 days, changing the water 3 times per day. As they soaked the skins split and were easy to remove.
I removed all the skins then boiled the beans, reduced to a simmer for 30 minutes then drained.
Fava Bean Succotash – Makes enough for Thanksgiving dinner…in other words A LOT!
- 1 pks., 15 oz. Organic Fava Beans – prepared as described above
- 2 cups diced red potatoes
- 2 TBS olive oil
- 1 TBS minced garlic
- 16 oz. frozen sweet corn
- 1 cup vegetable broth or use a nice sweet white wine
- 2 TBS chopped parsley
- salt and pepper to taste
Cook the potatoes on a non stick sheet at 400 F in the oven for 30 minutes. Add salt and pepper before cooking.
When the potatoes are done and you’ve finished soaking, skinning and cooking the fava beans, add the potatoes and favas to a large pot. Add the 2 TBS oil, garlic, corn and broth and set on medium heat. Cook for 10 minutes.
Add the parsley, salt and pepper to taste.
Enjoy!
