tip:

To remove the skin, hold a bean between your fingers. Press your fingernail into the seam between the round hole end and the adjacent tiny slit. Now that the hole is larger, squeeze the bean gently and the bean inside will pop right out.

STEPS:

Bean Prep:
1.  Pick through the beans and remove any that

2.  Soak in a bowl of water overnight. Drain off the water.

3  Fill a pot of water and add the beans. bring to a boil then reduce to low and simmer for 1 hour, stirring occasionally. Drain.

4.  Return the beans to the bowl. Fill with water. Three times a day for 5 days, drain off the water, rinse and refill with fresh water. Let the bowl of beans sit out of the way on the counter. This step is done to remove the bitter alkaloids from the beans. After some time, the bitterness seeps from the beans into the water.

5.  After 7 days, taste one bean to see if it is bitter. If it is still bitter, then let them soak for another day. Continue until the beans are no longer bitter. This process could take 10 days in total.

Masala:

1.  Remove the skins from the beans. (See Tip below for instructions.)

Lupini Masala [Indian fusion Recipe]

Lupini beans are popular around the Mediterranean region and are most commonly eaten as a snack or condiment where they are soaked in brine and eaten with olives and pickles. My Lupini Masala combines favorite ingredients and spices into one healthy dish. The beans are cooked in a special paste made from caramelized onion, ginger, garlic, chiles and tomatoes which becomes a rich sauce for the beans. Simmering until thick, the flavors become absorbed into the beans. When done, I season it with a bit of vinegar and sugar, two trademarks of Goan cuisine, to bring all of the flavors together.

4.  Stir in the cilantro, vinegar and sugar. Let the dish rest for a few minutes before serving.

2. In a hot pan on medium heat, fry the cumin seeds in the oil. Add the onion. Fry for a few minutes then add the ginger, garlic and green chiles. Continue cooking until the onion begins to turn brown, about 10 minutes.


3. Reduce the heat to low. Add the coriander, turmeric, salt, black pepper and tomatoes. Mix and cook for 5 minutes, stirring often. Stir in the lupini beans, ½ cup of water and the tomato paste, cover and let this simmer for 30 minutes to 1 hour until the beans lose their raw flavor.

INGREDIENTS:

1 cup dried lupini beans (yields 3 cups cooked)
water
2 Tbs oil
1 Tbs cumin seeds
1 red onion, finely chopped
3 garlic cloves, minced1-inch piece ginger, minced
2 green chiles, minced and seeds optionally removed
1 tsp ground coriander
1/2 tsp turmeric
2 large tomatoes, chopped
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup water
1 Tbs tomato paste
1 Tbs chopped cilantro
2 Tbs white vinegar
1/2 tsp sugar