📝 About This Recipe
Known affectionately as 'the seafood of the poor,' Tremoços are the quintessential Portuguese snack found in every sun-drenched tasca from Lisbon to the Algarve. These bright yellow legumes offer a satisfyingly firm snap and a salty, addictive finish that perfectly complements a cold glass of beer. While the process requires patience to remove the bean's natural bitterness, the result is a nutritious, protein-packed appetizer that captures the soul of Portuguese social culture.
🥗 Ingredients
The Beans
- 500 grams Dried Lupin Beans (Ensure they are high-quality, large dried seeds)
- 3 liters Water (For the initial soak)
- 2 tablespoons Fine Sea Salt (For the boiling process)
The Brine and Curing
- as needed Cold Water (For daily rinsing over 5-7 days)
- 3-4 tablespoons Coarse Sea Salt (To taste for the final brine)
Traditional Portuguese Aromatics (The 'Tempero')
- 4-5 pieces Garlic Cloves (Smashed with skins on)
- 1 small bunch Fresh Parsley (Roughly chopped)
- 2-3 pieces Dried Bay Leaves (Dried)
- 2 tablespoons Extra Virgin Olive Oil (Portuguese oil preferred)
- 1/2 teaspoon Red Chili Flakes (Optional, for a spicy kick)
- 1/4 teaspoon Sweet Paprika (For a hint of color and smoke)
- 1 piece Lemon Wedges (For serving)
👨🍳 Instructions
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1
Begin by sorting through the dried lupin beans to remove any stones or damaged seeds. Rinse them thoroughly under cold running water.
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2
Place the beans in a large bowl and cover with at least 3 liters of water. Let them soak for a full 24 hours at room temperature; they will nearly double in size.
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3
Drain the soaking water and transfer the beans to a large stockpot. Cover with fresh water and add 2 tablespoons of fine sea salt.
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4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 90 minutes. The beans should be tender but still firm to the touch.
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5
Drain the cooked beans and rinse them under cold water to stop the cooking process.
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6
Place the beans in a large container and cover with fresh cold water. This begins the 'de-bittering' phase, as lupins contain alkaloids that are naturally very bitter.
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7
For the next 5 to 7 days, you must change the water 2-3 times daily. Simply drain the old water and refill with fresh cold water. Taste a bean on day 5; if it is still bitter, continue for 2 more days.
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8
Once the bitterness is completely gone, drain the beans one last time and place them in a clean glass jar or container.
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9
Prepare the final brine: Mix enough water to cover the beans with 3-4 tablespoons of coarse sea salt until dissolved. Pour this over the beans.
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10
Add the smashed garlic cloves, bay leaves, and chopped parsley to the jar. Stir gently to distribute the aromatics.
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11
Drizzle the extra virgin olive oil on top and add the chili flakes and paprika if using. Let the beans marinate in the fridge for at least 4 hours before serving.
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12
To serve, scoop out a portion into a small bowl, ensuring some garlic and parsley are included. Garnish with a fresh squeeze of lemon.
💡 Chef's Tips
Never skip the 5-7 day soaking period; the alkaloids in lupin beans are not just bitter but can be toxic if not properly leached out. Use a glass container for the curing process to avoid any metallic or plastic aftertaste in the delicate beans. If you find the beans too salty after the final brine, simply rinse them briefly under fresh water right before serving. To eat them like a local: bite the skin slightly to create a small tear, then squeeze the bean directly into your mouth, discarding the translucent skin.
🍽️ Serving Suggestions
Serve with a bone-dry, ice-cold Portuguese 'Imperial' (small draught lager) or a crisp Vinho Verde. Pair with a plate of mixed Portuguese olives and 'Azeitão' cheese for a complete petisco spread. Place a small empty bowl on the side for guests to discard the bean skins. They make an excellent high-protein snack for hiking or picnics as they travel well in a sealed jar.