I thought these beans looked interesting, so like so many innocents before me, I bought them, only to find out that cooking lupini is a multi-week process. But I'm not a quitter, so I will conquer this bean.
The first step was to soak the beans. Before I knew about their special super powers (alkaloids) I had soaked them overnight in salt, as I do all my beans. Then I found out this was not nearly enough to overcome the fearsome power of the lupini.
So today I am boiling them for a few hours, then I will put them in my fridge for a few weeks of soaking- until the bitterness goes away, and the soaking water is no longer yellow. I will be changing the water every day, as per all the directions I have seen for the lupini. I hope to (finally) use these as a snack in my kids' lunches. I will flavor them with olive oil and vinegar and fresh parseley, when they are finally done.
I guess you could say these are one of the ultimate slow foods.