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.
1. Place the dried beans in the pot and fill the entire pot with fresh, clean, cold water to cover the beans.
2. Let the beans soak for 24 hours.
3. Drain the water, and refill your pot and heat to a rolling boil
4. Boil beans 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 pot until the beans are completely cool.
6. Drain the water and rinse the beans with cold, clean water. Drain the beans again and place in another container.
7. Wash pot to remove scum and the dirt from sterilizing. Put the beans back into the pot and cover with water.
8. Change the water every morning and night for 9 days. BE PATIENT!
9. At the end of nine days, drain and put in jars with filtered water and salt. (Add approximately 1 teaspoon of salt to each quart jar (½ teaspoon of salt per ½ quart/1 pint jar) Leave about 1 inch between the rim of the jar and the beans.
10. With a clean wet paper towel, wipe the lip of each jar to remove any salt from the lip. Place the lids on the jars set and hand tighten the rings. This will ensure an airtight seal.
11. 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.
12. Boil for 15 minutes, after 15 minutes remove the jars right away and let 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.