📝 About This Recipe
Originating from the sun-drenched shores of the Mediterranean, Lupini beans are a nutritional powerhouse, boasting more protein per calorie than almost any other legume. This recipe transforms the classic 'birramedia' snack into a gourmet experience, infusing the firm, buttery beans with aromatic herbs, citrus, and a hint of spice. It is the perfect guilt-free snack for those who crave a satisfying, savory bite with a sophisticated flair.
🥗 Ingredients
The Beans
- 2 jars (approx. 13oz each) Lupini Beans (cooked and brined, skins on)
The Infusion
- 1/4 cup Extra Virgin Olive Oil (high-quality cold pressed)
- 3 cloves Garlic (thinly sliced into chips)
- 2 sprigs Fresh Rosemary (needles removed and minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
Citrus & Seasoning
- 1 Lemon (zested and juiced)
- 1/2 teaspoon Flaky Sea Salt (like Maldon)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 2 tablespoons Fresh Flat Leaf Parsley (finely chopped)
- 1/4 teaspoon Smoked Paprika (for a subtle earthy depth)
👨🍳 Instructions
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1
Begin by draining the lupini beans from their brine into a colander. Rinse them thoroughly under cold running water for 1-2 minutes to remove excess saltiness from the canning process.
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2
Place the rinsed beans in a large bowl and cover them with fresh cold water. Let them soak for 10 minutes, then drain again and pat them completely dry with a clean kitchen towel.
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3
In a small skillet or saucepan, combine the extra virgin olive oil and the thinly sliced garlic over medium-low heat.
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4
Gently heat the oil until the garlic begins to sizzle softly. Cook for 2-3 minutes until the garlic is fragrant and turns a very pale golden color; do not let it brown or it will become bitter.
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5
Stir in the minced rosemary and red chili flakes. Let them infuse in the warm oil for exactly 60 seconds, then remove the pan from the heat immediately.
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6
Transfer the dry lupini beans into a medium mixing bowl. Pour the warm infused oil, including the garlic chips and herbs, directly over the beans.
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7
Add the lemon zest, lemon juice, dried oregano, and smoked paprika to the bowl. Use a large spoon to toss the beans thoroughly, ensuring every bean is coated in the aromatic oil.
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8
Sprinkle the fresh chopped parsley and half of the flaky sea salt over the mixture. Give it one final, gentle toss.
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9
Taste a bean. If the beans are still very salty from the brine, you may not need more salt; if they are mild, add the remaining sea salt to taste.
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10
For the best flavor, let the beans marinate at room temperature for at least 30 minutes before serving. This allows the citrus and garlic to penetrate the tough outer skin.
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11
Transfer to a decorative serving bowl. Provide an empty small dish on the side for guests to discard the skins if they prefer to 'pop' the beans out.
💡 Chef's Tips
Always use jarred or vacuum-packed lupini for this quick recipe; dry lupini require a week of soaking to remove toxic alkaloids. To eat them like a local, bite a small hole in the skin and squeeze the bean directly into your mouth. If you prefer a softer texture, you can simmer the rinsed beans in plain water for 15 minutes before marinating. Store leftovers in the refrigerator for up to 5 days; the flavor actually improves after 24 hours. Adjust the chili flakes based on your audience; a little heat beautifully balances the bright lemon acidity.
🍽️ Serving Suggestions
Pair with a crisp, cold Italian Lager or a dry Vermentino wine. Serve alongside a bowl of Castelvetrano olives and Marcona almonds for a complete Mediterranean snack board. Add these to an antipasto platter featuring sharp Provolone cheese and spicy Salami. Use them as a high-protein topper for a Greek-style salad with cucumbers and feta. Enjoy as a standalone snack during a movie or sports game as a healthy alternative to chips.