The DANGEROUS BEAN that you MUST TRY! | Mary’s Test Kitchen

A BEAN with even MORE PROTEIN than soy. But with a DANGEROUS past! A MUST TRY! It’s…
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Lupini Beans!

Yes, Mary’s Test Kitchen is finally revisiting the classic Lupini Bean, with a twist!
After all the comments from last time, I was convinced I needed to track down the less toxic version of Lupini Beans: SWEET Lupini Beans.

Ngl, it was difficult! I went to several local grocery stores (including two specialty Italian food stores, a Mediterranean and a Middle Eastern grocery store) and did not find them.

Finally, I found them on Amazon (affiliate link here but fair warning, they’re out of stock at time of publication: https://amzn.to/3LEXnRH).

Both direct comments AND online recipe blogs from my searches have said that you can simply cook sweet lupini beans like you would regular beans and they would be ready to eat; no extra soaking.

However, the online REVIEWS of sweet lupini beans tell a different story.

So who is right? I needed to try it out myself.

In this video, I also find out how to cook lupini beans in a pressure cooker. Plus what to do if your sweet lupini beans turn out bitter.

Lastly, I find out if COOKED lupini beans can be used to make lupini tofu.

Finally, in this video, I satisfy all the questions we had after our first foray into lupini tofu (https://youtu.be/8AZGHCLfmxc).

After some more trial and error, I have come up with the fool-proof instructions!
WRITTEN DIRECTIONS for COOKING SWEET LUPINI BEANS: https://www.marystestkitchen.com/lupini-beans-how-to-cook-from-dried-beans/

*Do you have any plant-based curiosities? Leave a #reciperequest in the comments and the top comments will get incorporated in the next series!*

Cheers,
Mary

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This bean has a dangerous past but can we overlook it for having even more protein than soy? Hello friends and not yet friends! Welcome back to Mary’s Test Kitchen where almost poisoning myself *crunch* aw sick! is no reason not to try again. Especially when I finally found a less toxic version after a very long search. Yes, we’re revisiting Lupini Beans! Even though they’ve been eaten for centuries in Mediterranean, North African and Latin American cuisine as well as in many of your homes, improperly prepared lupini beans have been implicated in tragedies. The water soluble toxin can be removed by soaking the beans, then changing the water every 12 hours for days or even weeks. But we can skip all the tasting and gagging. Because Sweet Lupini Beans have been bred for all the goodness of the original but not bitter. Well, less bitter. And not sweet despite the name; just far less toxic. According to online recipes, you should be able to cook them just like regular beans. But do we trust rando’s on the internet? Let’s just see for ourselves. First thing’s first when cooking any dried beans. Give ’em a look through and take out any bad ones. Should we take these bigger beans out of the running? Probably. But let’s see what happens when we leave them in. I’ll soak them for 24 hours until they look like this. Plump and perfectly perfect in every way. Not sure that you can tell on camera, but the water is kind of yellowish; a sign of the water soluble bitter alkaloids. Anyways, I’ll add plenty of fresh water to the cooking pot. Plenty so any remaining bitterness can have somewhere to go. I would add salt too but I still want to see if lupini beans will tofu so I’ll leave this plain. For now. And bring our pot to a boil on the stove. Once there, I’ll adjust the heat so after I put this lid on it’ll keep boiling without bubbling over. We’ll have to cook them for at least an hour. Maybe more. I can almost hear you asking: Can you do this faster in a pressure cooker? I also wondered about this about 4 hours after I started soaking the first batch of beans. So that’s how I have this second batch of rehydrated beans. This time after draining, they’ll go in the pressure cooker. Also with plenty of water. Lid on. Pressure to high and 20 minutes should do it, right? Since I chose a natural release this time, by the time I could open the lid, it’s been an hour. So we can compare stove top cooked to pressure cooked side by side. What a relief! It’s not bitter. Now the pressure cooked… Oh no. It’s bitter! Not as bad last time. But still bad. Notice the pressure cooked one is way more yellow than the stove top version. And I thought I used the same amount of water. Did four hours less of soaking time really make that much of a difference? Or is there something fundamentally different about pressure cooking that doesn’t allow the alkaloids to vacate the beans? While we both ponder that, I’m going to drain the yellow bitter water away. Refill the cooker with fresh water. And pressure cook again. This time maybe 30 minutes at high pressure. And for our stove top beans, let’s taste a few more beans just to make sure it wasn’t a fluke. Delicious! Tastes like boiled peanuts. And try one of the size outliers. It does look yellow compared to this one, doesn’t it? I bet it’s bitter. Yup! Yup, yup, yup, yup; it’s bitter! How about we cook it 30 more minutes just to be on the safe side. The nice thing about lupini beans is that you can cook them a long time before they get soft. And even when they’re fully cooked, they still have this meaty firmness to them. I’m impatient so I’m kind of burning my fingers here. Oops that one fell on the floor. The big one, surprisingly, looks whiter than the other ones. Ok, let me taste test. That’s bitter. Bitter, bitter, bitter. I will not be making that mistake again. That one [clears throat] was really bitter. [tastes another] Tastes fine. [crunch crunch] nope! that’s bitter. My friends, I really thought we were going to get them good with one extra round in the pressure cooker. That should’ve made up for that 4 hour soaking time difference, don’t you think? Now I would attempt a third round but ain’t nobody got time. Well, today. A storm is rolling in and I’m going to lose my light. So quickly, I’ll put our beans away. In a not-so-ideal container; it’s too small. But I don’t have anything else clean handy that will fit in the fridge right now. so it’s going to have to do. I’m also hoping that the salt I added will help with drawing out the bitterness as it sits in the fridge. We’ll see. As for our stove top beans, they are just a bit more tender than before and taste great. I won’t add salt because, again I want to see if it’ll tofu! Meet you back here, okay? for you it’ll be a moment, for me it’ll be after the weekend. It’s been a few days. And this was the stove top batch. I’ve changed the water once for freshness. And the beans still taste great. They haven’t gotten softer, which I was afraid of. They still have a very nice bite to them. And you can see I’ve changed containers for the pressure cooker batch in salt water; the bitter batch. Over the weekend, I’ve changed the water twice, each time adding a couple tablespoons of salt. And the taste is fantastic! The bitterness is completely gone. It’s been completely removed. And the beans are seasoned ever so nicely. Not too salty. Not under salted. And with 26 grams of protein per one cup serving they are super satisfying. I’m really looking forward to having them all week. But right now, I want to see if these cooked, unsalted lupini beans can be tofuified. This is why I always make the milk with raw ingredients rather than cooking first. I find it just takes more effort to milk when it’s been cooked. Plus in this case, I have no way of knowing if the cooked proteins are actually getting through. Okay, it’s been twenty minutes. Let’s take a look. It appears we just did not extract very much protein and the protein is actually still left in the pulp probably. Let’s give it a taste I mean it still tastes good it’s very light, very mild doesn’t taste like anything really maybe a slightly milky tea? As I edit this, I wonder if it’s wise to be drinking this with all that calcium added to the broth. I don’t actually know if it’s safe. I do know that I drank the whole thing and I’m fine but I’m certainly not telling you to do the same. What I am telling you is try some lupini beans if you haven’t before. Now, It is a bit of work. And for me at least, it was very hard to find the sweet lupini variety. As I’m recording this, it’s out of stock on Amazon so I don’t even know where I’m going to restock when I run out. But I think it was worth it. They’re so good. Thank you to everyone who weighed in last time about lupinis and shared your experiences, tips and tricks. This video would not have made it without you! Speaking of you, I appreciate you so much for watching. Please give this video a thumbs up and let me know if you have any requests with the #reciperequest. One word, in the comments. Or if you see a request you like in the comments, give it thumbs up. Top comments will get incorporated into the next series! For now, I have more editing to do. Bye for now!