Lupini Bean Recipes
Italian Lupini Bean Salad with Crushed Pistachio
Ingredients:
​
This Lupini Bean salad has a base of the beans and flavored with whole-grain mustard and red pepper flakes
​
1/2 cup baby spinach
1 cup of Beantini Lupini Beans, drained and rinsed
1 tbsp whole-grain Dijon mustard
1 tsp extra-virgin olive oil
1/2 tsp crushed red pepper flakes
Dash black pepper
1 1/2 tbsp no-salt Pistachios, crushed
​
Instructions:
​
1) Place spinach in a small bowl; set aside
2) In another small bowl, mix together beans, mustard, olive oil, red pepper and black pepper
3) Place mixture on the top of the spinach in the other small bowl
4) Top with Pistachios
​
​
Nutrition:
​
Calories: 290kcal
Carbohydrates: 17g
Protein: 23g
Fat: 14g
Saturated Fat: 2g
Sodium: 1140mg
Fiober: 6g
Sugar: 1g
Masala Lupini Bean Curry
Lupini Masala is a delicious recipe that combines Indian spices with Lupini beans for a heathy vegetarian dish
Ingredients:
​
This Masala curry can be made in advance as the flavors saturate overnight - cooking time 35 minutes - serves 4
​
6 Medium-sized red potatoespar boiled and cut into pieces
1 tbsp (15 ml) +1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin seeds
1/2 tsp (2 ml) black mustard seeds
1 tsp (5 ml) minced garlic
2 cloves crushed garlic
1 small onion diced
540 ml of Lupini beans
1/2 tsp (2 ml) masala
1/2 tsp (2 ml) turmeric
1/8 tsp (.5 ml) ground cinnamon
1 1/2 tsp (7 ml) sea salt
1 cup (250 ml) diced tomatoes
​
Instructions:
​
1) Add 1 tbsp of olive oil to a large saucepan on medium heat
2) Add the cumin and mustard seeds and cook until they pop
3) Add the garlic aand ginger, saute for a few seconds until golden brown
4) Add the onions and cook until golden
5) Add the potatoes and saute for a few minutes
6) Add 1 tbsp of olive oil and saute until the potatoes brown
7) Add the beans, spices and salt - stir and cook for a few minutes
8) Add the tomatoes, stir and cook for a few minutes
​
​
Minestrone with Lupini Bean soup
A traditional Italian soup that will satisfy tastebuds with tomatoes and delicious veggies
Ingredients:
​
Cooking time 45 minutes - serves 4 - 6
​
1 carton Organic Vegetable stock
14 oz. wholepeeled plum tomatoes
15.5 oz. Red Kidney beans
1/4 Cup diced shallot
1/4 Cup diced carrots
1/4 Cup diced celery
1/2 Cup red roasted peppers
1/2 Cup Peeled Lupini Beans
1 chopped potatoe
9 oz, Escarole
8.5 oz. sweet peas
1/4 tsp sea salt
Grated Parmigiano-Reggiano cheese
​
​
Instructions:
​
1) In a stock pot add tomatoes, carrots, kidney beans, shallots, celery and vegetable stock
2) Cover, bring to a boil, reduce heat and simmer for15 - 20 minutes
3) Add roasted peppers, Lupini beans, chopped potatoes, escarole, sweet peas and salt
4) Cover and simmer untill potatoes and escarole are tender (15 - 20 minutes)
4) Pour into small bowls and sprinkle with Parmigiano
​
​
Spicy Lupini Beans Fritters
Lupini Fritters with a hint of spice
Ingredients:
​
Cooking time 30 minutes - Makes 6 Fritters (Vegan)
​
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Chili Powder
1/2 tsp Onion Powder
1/2 tsp Salt
2 sliced medium Spring Onions
1 cup Zucchini (cut into chunks)
1 oz Hempseed Hearts
10.5 oz Lupini Beans
​
​
Instructions:
​
1) Rinse Lupini Beans and remove the skins (pinch & pop the skin off)
2) Place the beans along with all the ingredients into blender
3) Blend until the mixture is combined
4) Form into patties
5) Line a baking tray with Parchment paper and place fritters on
6) Bake fritters on 350 degrees (F) for 30 minutes turning halfway through baking time
7) Dip the fritters into a favorite sauce and enjoy
​
​
Lupini Hummus - Low Carb
This low carb Lupini Hummus is a great tasting healthy snack
Ingredients:
​
Prep Time 5 minutes
​
2 tbsp Olive Oil
1/4 tsp Salt
1/2 Garlic clove
1/4 cup Tahini
1/2 tsp Lemon juice
1/2 tsp Cayenne pepper
1 cup Lupini Beans
​
​
Instructions:
​
1) Rinse the Lupini Beans and remove the skins (pinch & pop the skin off)
2) Peel & chop the clove of Garlic
3) Add all the ingredients into blender and blend until smooth
4) Refrigerate mixture and serve cold
5) Enjoy as a spread, dip or sandwich spread
Chili (Keto Vegan) with Lupini Beans
Ingredients:
​
Prep Time 15 minutes Cook Time 40 minutes
​
1 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Tomatoe Paste
1/2 tsp Salt
1/2 tsp Black Pepper
1 Red Bell Pepper
1 can Chopped Tomatoes
1 cup Hemp Hearts
3 cloves Garlic (peeled & chopped)
2 cups Lupini Beans
2 tbsp Olive Oil
1 medium Onion (peeled & chopped)
5 medium celery sticks (chopped)
1/2 cup Jalapeno Peppers (chopped) (optional)
​
​
Instructions:
​
1) Rinse the Lupini Beans and remove the skins (pinch & pop the skin off)
2) Add the celery and onions to oil in a large sauce pan, cook for 4 minutes
3) Add the garlic, chili powder and cumin, stir and cook 2 minutes
4) Add the Lupini Beans and bell peppers, stir and cook for 5 minutes
5) Add the tomatoe paste, hemp hearts and chopped tomatoes
6) Bring the chili to a boil, then cover and reduce the heat to simmer for 20 minutes
7) Season with salt and pepper
8) Add Jalapeno peppers (optional) and serve
Side Dish of Lupini Beans
The Lupin Bean is packed with plant-based proteins and will compliment any meal
Ingredients:
​
Prep Time 2 minutes Cook Time 5 minutes
​
1 1/2 cups Lupini Beans
2 cloves of smashed Garlic
2 tbsp Olive Oil
Ground Black Pepper
Kosher Salt
​
To Make the Vinaigrette:
​
1 tbsp Red Wine Vinegar
1 tbsp Olive Oil
1/4 tsp Dried Oregano
1/4 tsp Onion Powder
1/4 tsp Dijon Mustard
1/4 tsp Kosher Salt
​
Instructions:
​
1) Rinse the Lupini Beans and remove the skins (pinch & pop the skin off)
2) In a medium skillet, warm the garlic and olive oil over medium heat
3) Add the Lupini Beans and ground black pepper, cook for 3 minutes until warm
4) In a medium bowl, stir in all the Vinaigrette ingredients
5) Toss the Lupini Beans with the Vinaigrette and serve warm
6) Season with Kosher Salt to taste
Crunchy Lupini Bean Salad
A delicious low carb, vegan healthy salad with roasted Lupini Bean crunch
Ingredients:
​
Prep Time 20 minutes
​
1 cup of Roasted Lupini Beans (sold by Beantini)
1/4 cup Red Peppers (chopped)
1/4 cup Tomatoes (finely chopped)
4 cups of Salad Leaves or Spinach
1/4 cup Red Onion (finely chopped)
1/4 cup Walnuts (Toasted)
4 tbsp of Balsamic Vinegar
2 tbsp Extra Virgin Olive Oil
2 tbsp Pepitas
Instructions:
​
1) Bake walnuts in oven on medium heat for 15 minutes, set aside when ready
2) Add salad leaves or spinach to a salad bowl
3) Add the tomatoes and red peppers
4) Add roasted Lupini Beans
4) Add the onion, pepitas and roasted walnuts
5) Toss the salad mixture and drizzle with dressing of balsamic vinegar and olive oilL
6) Season with Kosher Salt to taste