Ernesto's Recipe For the Perfect Lupini Bean!

1/2 pound of dried Lupini Beans will yield ERNESTO'S RECIPE FOR THE PERFECT LUPINI BEAN!

1/2 pound of dried Lupini Beans will yield approximately 1 quart of reconstituted beans.

Select the correct soaking pot Select your largest pot (I do not recommend plastic or non-stick coated containers or pots). If you largest pot is 10 quarts, I recommend soaking no more than 3 pounds of beans. Since 3 pounds of beans will yield 6 quarts of reconstituted beans, this will leave 4 extra quarts for water to cover the beans.

Soaking:

1. Place the dried beans in the pot and fill the entire pot with fresh, clean, cold water. The more water over the beans the better!

2. Let the beans soak for 2 full weeks, drain and change the water everyday single day. Your water will stink, that means the lupine poisins are blanching out. BE PATIENT!

3. Drain the water from the reconstituted beans, refill the pot with fresh, clean, cold water, place on the stove over a high heat and bring the pot of beans to a rolling boil.

4. Boil beans at a rolling boil for 15 minutes. The purpose of this step is to sterilize the beans not to cook them. Boiling the beans for a longer period of time will result in mushy, inferior beans.

5. Remove from heat and let stand in the hot water until the following morning or at least until the water is cool, approximately 24 hours.

6. Drain the water from the beans and rinse them thoroughly with cold, clean water. Since this is your first rinse after the boiling process, I recommend that you thoroughly scrub your soaking pot to remove any residue created during the boiling process. Place beans back into your soaking pot and fill the entire pot with fresh, clean water.

7. All bitterness is gone, the beans are ready for salting and eating or canning.

Immediate Eating:
1. If you desire to eat the beans right away, place beans in a container, cover with fresh clean water and add salt to taste. I recommend 1 teaspoon of salt per 1 quart of beans. Let them sit for a few hours to allow the salt to penetrate the beans.

2. If you over salt, simply place in fresh water for a few hours to remove the salt. No harm done. Canning:

1. Mason jars, rings and lids can be purchased at most hardware stores. I recommend either the quart (1 pint) or the 1 quart sized jars. Remember that pound of beans will yield approximately 1 quart of beans. Keep this in mind when purchasing jars.

2. After following all of the soaking instructions set forth above, move to step three.

3. Thoroughly clean all jars, rings and lids by either washing them in warm soapy water or by washing them in a dish washing machine.

4. Drain and rinse beans.

5. Fill each jar with beans, leaving about 1 inch of space between the beans and the rim of the jar.

6. Add approximately 1 teaspoon of salt to each quart jar ( teaspoon of salt per quart/1 pint jar) and fill the jar to about inch from the rim with fresh, clean, cold (preferably filtered) water.

7. With a clean wet paper towel, wipe the lip of each jar to remove any salt from the lip. This will ensure an airtight seal.

8. Place the lids on the jars, set and hand tighten the rings.

9. Place the prepared jars in your jarring pot and fill the jarring pot with cold water. Be sure to cover the jars with at least two inches of water. No part of the jars should be exposed to air. Never add cold jar to boiling water! The sudden temperate change may cause the jar to explode! Jars should never touch the bottom of the jarring pot. Use the included jarring rack or a steamer plate.

10. Bring the jarring pot to a rolling boil and let boil for 15 minutes.

11. Immediately remove the jars from the jarring pot and let them air cool. After several hours, the lids will snap to a concave position if the jars are properly sealed. If a jar does not seal by the time the jar is cool, simply repeat the jarring process with a new lid. Store in a cool, dark place.