Portuguese Tremocos Beans
Lupini, or tremocos in Portuguese, beans have always fascinated me. They are beans, which was my first niche with blogging, but lupini beans are quite different in taste and texture than most other beans. They are salty, and briny, and I hear a popular bar snack but I don't drink, but I can say they were tasty with sparkling cider and a movie.
The preparation method is a bit different as well. The beans are really bitter when first cooked and have to be soaked to make them edible. Be aware the bitter taste comes from alkaloids compounds found in the beans. The soaking removed them, but don't be tempted to test them before they have soaked for at least 5 days. I was curious about how bitter they were and got to feel rotten for the next few hours.
1 c. dried lupini beans
1 Tbsp. salt
1 clove garlic, sliced
Place the beans in a bowl and cover with water, make sure the water covers the beans by at least an inch. Leave the beans for 24 hours.
Drain the beans and cover again with enough water to cover by at least an inch. Gently boil, barely more than a simmer, for 60 minutes. Turn the heat off and leave in the water for 30 minutes. Drain and then cover again with water.
Cover with water and allow to soak. Soak for 5 - 7 days, changing the water at least 2 times a day.
Test a bean after 5 days, NOT before. If the beans are no longer bitter move on to the next step. If they are still bitter keep soaking for another 3 days changing the water as before.
Once the beans are no longer bitter combine 4 cups of water, the salt, and the garlic clove. Stir to dissolve the salt and add the beans. Place in the fridge for 3 days.
Drain, sprinkle with parsley, and serve.
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