Lupini beans: What are they? Well, I know they're Mediterranean in nature - a delicacy ranging from Egypt, Ecuador, back in the direction of Greece. My Great Greek Uncle, Uncle Mike, loved lupini beans. He would strain the store-brand jars of legumes packed in salt water then refill the vessel with layers of garlic, olive oil, and lupini bean. It's a snack that I still eat to this day. The beans themselves are extremely bitter in their natural state, so they normally come packed in salt water. Eaten straight out of the jar, the lupini bean is delicious without any additional meddling. It packs a good enough salty flavor and textured crunch that you could put them right into a bowl or add to an anti-pasta platter.. The "Uncle Mike" preparation involves eating raw garlic preserved in olive oil so I recommend buying a bouquet (why not) of parsley and chomping on it. Parsley will help reduce the stench that is sure to accumulate in your mouth from the garlic. Leave these suckers in the fridge for a few days before eating them if you want to cut the harshness of the garlic. It's still going to hurt a little, but you should welcome it. This is some Old World shit right here that I'll do for the rest of my life. You crazy for this one Uncle Mike.
Gia Russa is the brand of lupini beans that were available to us. While I'm giving you a recipe for store-bought beans, I would like to take this time to mention that some things are best bought from trusted sources instead of laboring over a completely homemade dish. Preparing fresh lupini beans isn't worth the squeeze, I'm afraid. The good folks at Gia Russa have cleaned and cooked and packed these beans in salt water for you. Jarred things, even mass produced and bought at a store, can still be great.
12 oz. jar Gia Russa lupini beans
1/2 head of garlic
1/2 cup extra virgin olive oil
Strain the lupini beans but don't rinse them - you want to keep some of the salt water on them for flavor. Keep the jar the beans came in. Now, thinly slice about a 1/2 head of garlic and start to layer the jar little by little with beans, garlic, and olive oil in that order. Keep doing this until the jar is full. Leave in your fridge for, honestly, months.