📝 About This Recipe
Transport yourself to a sun-drenched terrace in Lisbon with these vibrant, protein-packed lupini beans. Known as 'Portuguese popcorn,' these ancient legumes offer a satisfyingly firm snap and a savory, briny profile enhanced by garlic and fresh herbs. This recipe transforms the humble bean into a sophisticated, nutrient-dense appetizer that is as addictive as it is healthy.
🥗 Ingredients
The Base
- 28 ounces Lupini beans (cooked and jarred in brine)
- 4 cups Cold filtered water (for rinsing and soaking)
The Infusion
- 3 tablespoons Extra virgin olive oil (high quality Portuguese or Spanish oil preferred)
- 4 pieces Garlic cloves (thinly sliced into chips)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Dried oregano (Mediterranean variety)
- 1 piece Lemon (zested and juiced)
Spice and Seasoning
- 1/2 teaspoon Crushed red pepper flakes (adjust for heat preference)
- 1/2 teaspoon Smoked paprika (Pimentón) (sweet variety)
- 1 teaspoon Flaky sea salt (to taste)
- 1 piece Bay leaf (dried)
👨🍳 Instructions
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1
Drain the lupini beans from their original jarred brine using a fine-mesh colander.
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2
Rinse the beans thoroughly under cold running water for 2-3 minutes to remove excess saltiness and any 'canned' flavor.
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3
Place the rinsed beans in a large bowl and cover with fresh filtered water. Let them soak for 10 minutes, then drain once more and pat dry with a clean kitchen towel.
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4
In a small skillet over low heat, add the extra virgin olive oil and the thinly sliced garlic chips.
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5
Gently toast the garlic for 3-4 minutes until it becomes fragrant and turns a very light golden blonde. Do not let it brown or it will turn bitter.
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6
Add the crushed red pepper flakes and the bay leaf to the warm oil, stirring for 30 seconds to release their aromatics.
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7
Remove the skillet from the heat and stir in the smoked paprika and dried oregano, allowing the residual heat to bloom the spices.
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8
Transfer the dry lupini beans into a clean mixing bowl or a large glass jar.
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9
Pour the infused aromatic oil (including the garlic chips) over the beans.
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10
Add the fresh lemon zest, 1 tablespoon of lemon juice, and the chopped fresh parsley.
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11
Toss the mixture thoroughly with a large spoon until every bean is glistening with the herb and garlic oil.
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12
Taste a bean (remember to pop it out of its skin!) and add flaky sea salt if needed.
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13
For the best flavor, cover and refrigerate for at least 2 hours, though they are delicious served immediately at room temperature.
💡 Chef's Tips
Always use jarred 'ready-to-eat' lupini for this quick snack; dry lupini require a week-long soaking process to remove toxic alkaloids. To eat, make a small tear in the skin with your teeth and pop the inner bean into your mouth, discarding the translucent skin. If the beans are still too salty after rinsing, soak them in fresh water for an hour, changing the water halfway through. Store leftovers in a glass jar in the fridge for up to 5 days; the flavors will actually deepen over time. Avoid using bottled lemon juice; the bright acidity of fresh lemon is crucial to balance the earthy tones of the beans.
🍽️ Serving Suggestions
Serve in a small ceramic bowl alongside a cold, crisp Portuguese Vinho Verde or a light lager. Pair with a selection of mixed olives and Marcona almonds for a complete Mediterranean 'petiscos' platter. Scatter them over a fresh arugula salad for an unexpected protein boost and salty crunch. Include them on a charcuterie board to provide a bright, acidic contrast to rich cheeses and cured meats. Enjoy as a high-protein post-workout snack—they are incredibly filling and low in calories.