📝 About This Recipe
Transport your palate to the sun-drenched coasts of Southern Italy with these vibrant, protein-packed lupini beans. Traditionally enjoyed as a street-side snack or 'aperitivo' staple, these ancient legumes are transformed here with a bold infusion of spicy Calabrian chili, fragrant citrus zest, and cold-pressed olive oil. It’s a sophisticated, chewy, and deeply savory plant-based snack that balances heat with a refreshing herbal finish.
🥗 Ingredients
The Legumes
- 2 jars Lupini beans (approx. 12-14 oz each, cooked and brined (skins on))
The Infusion Oil
- 1/2 cup Extra virgin olive oil (high-quality, robust flavor)
- 3 pieces Garlic cloves (thinly sliced into 'paper-thin' chips)
- 1.5 tablespoons Calabrian chili paste (adjust based on heat preference)
- 1 teaspoon Dried oregano (preferably Sicilian or Greek varieties)
- 1/2 teaspoon Red pepper flakes (for extra visual texture and heat)
Brighteners and Herbs
- 1 piece Lemon (zest and juice required)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 6-8 pieces Fresh mint leaves (torn by hand)
- 1 tablespoon Red wine vinegar (for a sharp acidic punch)
- 1/2 teaspoon Flaky sea salt (Maldon or similar)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Drain the lupini beans from their jars into a colander. Rinse them thoroughly under cold running water for 1-2 minutes to remove the excess salt from the brine.
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2
Transfer the rinsed beans to a clean kitchen towel or paper towels. Pat them very dry; removing moisture ensures the marinade clings perfectly to the beans rather than sliding off.
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3
In a small skillet or saucepan, combine the extra virgin olive oil and the thinly sliced garlic chips over low heat.
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4
Gently warm the oil for 3-4 minutes. You want the garlic to become fragrant and just barely golden around the edges—do not let it brown or it will become bitter.
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5
Whisk in the Calabrian chili paste, dried oregano, and red pepper flakes. Stir for 30 seconds to wake up the spices, then remove the pan from the heat immediately.
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6
Place the dried lupini beans in a medium glass or ceramic mixing bowl.
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7
Pour the warm chili-garlic oil over the beans. Use a silicone spatula to toss the beans, ensuring every single one is coated in the crimson oil.
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8
Zest the entire lemon directly over the bowl, then squeeze in the juice of half the lemon (approx. 1 tablespoon).
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9
Add the red wine vinegar, flaky sea salt, and freshly cracked black pepper. Toss again to combine the flavors.
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10
Allow the beans to sit at room temperature for at least 30 minutes. This 'resting' period is crucial as the beans absorb the chili and garlic notes while they are slightly warm.
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11
Just before serving, fold in the chopped parsley and the hand-torn mint leaves. Adding herbs last keeps them bright and vibrant.
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12
Give a final taste and adjust with more lemon juice or salt if needed. Serve in a shallow bowl with a small side dish for the discarded skins.
💡 Chef's Tips
Always use jarred lupini that are already de-bittered; preparing dry lupini takes days of soaking and is best left to experts. If you find the skins too tough, you can 'pop' the beans out of their skins by pinching them, though many enjoy the fiber and texture of the skin. For the best flavor, make these a day in advance and store in the fridge, but bring them back to room temperature before serving to liquefy the olive oil. Control the heat by starting with 1/2 tablespoon of chili paste and working your way up; Calabrian chilis vary significantly in spice level. Ensure your garlic is sliced consistently thin so it infuses the oil evenly without burning.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Prosecco to cut through the richness of the oil. Serve as part of a larger Mediterranean mezze platter alongside Castelvetrano olives, sharp Provolone, and warm focaccia. Spoon these beans over a simple arugula salad for a boost of plant-based protein and spicy dressing. Enjoy as a high-protein snack during a movie night or as a sophisticated 'bar snack' for guests. Add a handful of the marinated beans to a grain bowl with quinoa, roasted peppers, and feta cheese.