How to Make Lupini Beans (Turmus)
This easy recipe is all about how to make lupini beans, turmus in Arabic. These crunchy beans are a delicious healthy snack, that is high in protein and fiber, and low in fat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup dried lupini beans
- 5+ tap water
- 1 -2 tablespoons of sea salt
Instructions
- 1
Soak dried lupini beans overnight and cover with enough water.
- 2
Place lupini in a pressure cooker and cover with enough water until submerged, seal the lid and cook over medium-high heat. Once you hear the whistle of the pressure cooker it is an indication that it started boiling, set the timer for 5-7 minutes. Then turn it off and set it aside.
- 3
Once the pressure cooker cooled off, open the lid, rinse the water, soak lupini beans in fresh tap water and keep it in the fridge.
- 4
Drain, rinse, and refill with fresh tap water once a day. If possible, aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. What we are looking for is a crunchy tender lupini with no bitter taste.
- 5
For storage, add 1 teaspoon of salt for the whole batch over lupini beans in water and keep in the fridge, they can last 2-4 weeks. At this point there is no need to continue to change the water.