How To Cook Lupini Beans (Lebanese Termos)

Lupini Beans are a go-to snack found across the Middle East and the Mediterranean. They are nutritious (second highest bean in protein) and make the perfect snack to serve your friends and family. Learn how to make Lebanese termos.

😋Why You’ll Love This

• They make a great talking point, a lot of people haven’t tried lupin and find the look of this snack interesting 
• All-natural snack - beware lupini is moreish just like crispy chickpeas! But I would prefer these over any store-bought snack, knowing they are all-natural.

What are lupini beans?

Lupini beans are also known as Lupin or lupine, are an ancient yellow legume beans dating as far back as the 12th Dynasty BCE.

Both Ancient Egyptians and Romans loved to eat lupin.

The plant is part of the same family as lentils, chickpeas, peanuts and peas.

These beans can also be served all year round, and are mainly found in countries like Lebanon (known as termos), Syria, Jordan, Palestine, Egypt, Brazil, Portugal, Italy, and Turkey.

In Spain, these beans are often served with beer, just like how in Australia we serve beer nuts or pretzels.

As lupin beans are gaining popularity and you may be new to them, I thought you’d find it interesting to know what the lupin bean plant looks like (see image below)

🌱Lupini Bean Varieties

You see there are two kinds:

1. The large kind which are bitter
2. The small kind which are not bitter

Preparing the large variety takes time. And by time, I mean at least 5 days. 

So why would some people choose the larger lupini bean?

Some say the taste is stronger once the bitterness is removed. I personally think it’s marginal.

I favor the smaller variety as they can be prepared in less than 24hours, which suits my busy life just fine.

It always amuses me to see reviews left on online purchases of dried lupine beans.

The most (only!?) common complaint is that they are bitter.

I sometimes feel like saying "that’s because you don’t know how to cook them properly"

Please don’t be discouraged by the bitterness, if you accidentally buy the bitter lupini variety, all the preparation is worth it.

If you did end up with the larger variety, the process is the same, except you have to soak them in salty water for five-10 consecutive days (until the bitterness is gone) after boiling them tender.

You'll also need to change the water twice daily.

You may be asking “how will I know I bought the bitter ones?”

Once the beans have been cooked tender, taste one, if it’s bitter, then there’s your answer.

Trust me I know, I remember, many years ago, when I first ventured out on my own to make my first batch of Lebanese termos, I was shocked at the bitterness. I had to call my mum to confirm I didn’t buy a bad batch.

✔️Interesting Facts

Did you know Australia is a prominent ‘sweet’ lupini supplier? I was pleased to learn this.

It’s important to note that the ‘sweet’ is used to refer to non-bitter lupin. Not because it contains sugar.

Lupin is often used as a key ingredient in plant-based milk or as an additive to wheat-flour products or vegan sausages.

🥘Ingredients

Lupini Beans - the dried variety, if the labels indicate the sweet or small variety, pick those. 

The instructions within this recipe are for the small sweet lupini bean variety

1 cup of dried lupin is enough to serve several people (a small handful each)

Salt (I always opt for Himalayan or sea salt)

Water (I prefer to use filtered water)

🔪Cooking Instructions

Step 1 - In a large bowl, add 1 cup lupin beans, 1 tablespoon of salt and 5 cups of water. Mixed water through to dissolve the salt and soak overnight

Step 2 - Discard any water from the soaked beans and add to a pot. Top with 5 cups of water and another 1 tablespoon of salt and bring to a boil on high.

Step 3 - Once boiling, turn heat to med-high and boil for about 2 hours. 

Check-in periodically on the beans as they boil and top up water if needed (don’t let the pot dry) 

Once lupin is tender, turn off the heat and allow it to cool.

Step 4 - When cool, discard water and top with fresh salted water. Serve with salt or rinse off excess salt. 

🍽️Storage

Cooked lupin can store for about five days in the fridge submerged in salty water.

You will need to change the water daily as it will go murky. Use an airtight container.

Dried lupini beans can store in the pantry for as long as other beans (a couple of years)

🥄Serving Suggestions

They are normally served on their own or can sometimes feature as part of a mezze.

Try adding your favourite herb or spices (to this recipe)

Try them with a splash of fresh lemon juice (to this recipe)

Add lupini beans to a salad such as Lebanese chickpea salad or a soup (only after you have cooked them)

Puree lupini into a dip (after you have cooked them)

❓FAQ

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