Sweet lupin is a legume that only slowly enters the market as human food. Mostly, it is turned into flour first and than used as an additive for a variety of dishes (example recipes can be found here, here, and here). A drawback is that in comparison to its legume relatives, its tastes are rather plain. Therefore, traditional dishes with bitter lupines have them soaked in tasty mixtures of oil and garlic. Prepared in these ways the luipine bean excelles due to its ability to soak in flavours of its surroundings. And, it is this property one should aim to exploit when preparing sweet lupin bean. This method is also easily reproducible with sweet lupines. Cook them (after 2h soaking) for 20-30min in salt water and cover them with a mixture of olive oil, plenty of garlic and some lemon juice. Leave the lupines to soak in the flavours for 2h more hours and serve as a salad with plenty of parsley and onion. In general, the bean will soak in the flavours of any sauce you treat it with.
For example, when you want to prepare them as a side dish, an easy way would be to turn them into a kind of (delicious) risotto. Per person you need 50g of lupine bean or 50g of lupine kernies. Kernies are beans that were cut into small pieces and heated for some time. Thus, you have to cook them less. However, they have a stronger flour texture and in general do not taste as fresh as intact beans. Whole beans in contrast need to be soaked for at least 4 hours (or overnight) prior to use (note: these are sweet luipines that were bred to contain no toxins; wild luipines are dangerous and need go be treated completely different).
Additionally, you need 30g of fresh peas that will be cooked in salt. As peas are quickly prepared, focus first on the luipines. For 50g of luipines you need:
1 Tea Spoon Espresso powder
½ Tea Spoon Nutmeg
½ Tea Spoon Chillie (hot)
1 Tea Spoon Chillie (sweet)
1 Cherry Tomato
1 Clove of garlic.
1 onion and 1 bundle of fresh parsley (optional)
Put everything together into a cooking pot and cover with 100mL water. Do not add any salt (or hardly any), as the peas will be salted. Heat untill it starts cooking and let it cook for 5 minutes (in the case of whole beans you need to cook it for 30 minutes). Remove the beans from the cooking plate and leave it to soak for 15 minutes. Then, heat it up again and allow it to cook for 10 more minutes. Discard the liquid and keep the beans. In a seperate pot cook the peas in salty water (at least 2 tea spoons per 100mL water) for 6 minutes. Discard the liquid and keep the peas. Mix the dried peas to the luipine, and serve! Additionally, you may want to add cut fresh parsley and a small cut onion to the mix. Enjoy 🙂
The peas are important as even sweet luipine beans have a slightly bitter taste. The sweetness of the peas is a good balance to this. Alternatively, I have seen people mix lupines with cut fresh carrots, fresh bellpepper and garlic with an olive-oil/lemon dressing. In any case, as you hardly can get rid of the bitter taste entirely, the espresso poweder is added to emphasize the bitterness of the luipine in tasty way. Of course, all these ingredients are just suggestions; feel free to adapt this recipe to your own taste 😉
Cooked lupines do not hold very long, so it is advisable to eat them within 2 days.