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 (   • The most DANGEROUS TOFU you can make!...  ).

After some more trial and error, I have come up with the foolproof instructions!
WRITTEN DIRECTIONS for COOKING SWEET LUPINI BEANS: https://www.marystestkitchen.com/lupi...

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

Cheers,
Mary

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