الترمس الحلو

We place the lupin beans in a strainer, sort through them to remove impurities, and rinse them well under running water.

We soak the lupin beans in a large amount of cold water for at least 6 hours or overnight until they double in size.

After soaking, we rinse the lupin beans again to remove any soaking residue.

We place the lupin beans in a large pot and cover them with fresh water.

Once the water starts boiling, we cover the pot and let the lupin cook on medium heat for 45 minutes to 1 hour, until tender.

While the lupin is cooking, we prepare a container by filling it halfway with water.

We add 2 to 3 tablespoons of salt to the water and stir well until completely dissolved.

After boiling, we drain the lupin beans and place them into the prepared salted water.

We cover the container and let the lupin soak in the salt water for at least one night (about 8 hours) so it absorbs the flavor.

When serving, we squeeze lemon juice over the lupin beans and sprinkle them with cumin to taste.

Chili powder can be added optionally for a spicier flavor.

Tips To check if the lupin is cooked, try peeling one — if the skin comes off easily and the texture is soft, it’s ready.

If the beans are still firm after boiling, leave them in the hot water with the lid on; they will continue cooking.

You can change the soaking water once or twice to reduce bitterness, but that’s not necessary for sweet lupin beans.