Dried Lupini Beans

10 - 60 lbs
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Lupini beans (aka lupin beans) are wide, flat beans packed with protein. They have a firm texture and (when cooked properly) sweet flavor. Unlike most other beans, they contain no starch but are instead made up of protein, oil and soluble fiber. Lupini beans are popular in Europe’s Mediterranean countries (Spain, Italy) and Latin America.

Lupini beans differ from other bean varieties in that they are naturally high in bitter alkaloids and can be toxic (and unpalatably bitter) unless soaked and cooked for a long period of time. Proper cooking technique is very important.


Store dried lupini beans in an air-tight container in a cool, dry place.


Lupini beans must be soaked in salted water and slowly cooked in order to make them palatable by removing their toxic, bitter alkaloids.

Soak dried lupini beans overnight in salted water. Drain off the salted water, rinse them, and add them to boiling water. Reduce heat to a simmer and cook for about three hours, until the skins are smooth. They should be tender, but still firm. Soak the cooked beans in salted water (changing the water once per day) until they no longer taste bitter.

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