Lupini beans (Termos)

December 31, 2009  • 

This was a favorite snack growing up; we’d buy it from the cart vendors in the street  and  munch on them , leaving the skin aside. Apparently these beans were favored by the Romans and since we had to contend with the Romans for a few centuries, that would explain why we are still eating them in Lebanon as part of a mezze table, often with a glass of arak. (arak is our national drink and its taste is similar to ouzo and pastis)

Lupini beans are sold in middle-eastern stores brined in jars. I would soak these in water a couple of times before consumption; they can also be prepared from dried beans.

If you are preparing them from dried beans, you should soak them for 24 hours then drain them; cook them for two hours  or longer until tender.


Then, soak them in cold water for 5 days, changing the water every day, until they are not bitter-tasting.

Add salt, and serve as a snack or part of a mezze.

Comments

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  1. diala says:

    yummiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii :))
    Happy 2010 Miss Joumana!! xx

  2. oum mouncifrayan says:

    merci pour ce partage et bonne année à toi, bisous

  3. Rosa says:

    I love those beans!

    Happy New Year!

    Cheers,

    Rosa

  4. Mona says:

    Never had or seen those beans, they look so good!

  5. domi says:

    Les haricots préférés de notre gentleman cambrioleur français…Arsène Lupin…

  6. connie says:

    i was born in spain and i used to eat them all the time they taste great and i still buy them here in the jars .

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