Lupini Beans Recipe

What Are Lupini Beans?

Lupini beans (sometimes called lupins, lupine beans, lupin beans, or termis beans) are yellow legumes that have been popular in the Mediterranean region, Latin America, and North Africa since ancient times. They have a sweet, nutty flavor similar to chickpeas or fava beans — except unlike those, lupins have a firmer texture, much lower carbs, and higher protein content.

These low carb beans are also sometimes sold in their ground form as lupin flour, which you can use to make low carb lasagna.

One more thing I’ve learned about these beans: They’re in the same family as peanuts, so the FDA notes that people with peanut allergies may also react to lupin. Be careful!

Do You Need To Soak Lupini Beans?

No, not the type in this recipe. I use ready-to-eat jarred, canned, or vacuum-packed lupini beans that have already been prepared, so you only need to drain and rinse them.

Dried lupini beans require a lot more work than I want to do, because you have to remove their bitter quinolizidine alkaloids, which can be unsafe if not handled properly. This involves soaking for 12-20 hours, boiling for 30 minutes to 2 hours, then submerging in fresh water for 4-5 days, changing the water several times a day. EFSA describes this process here. Since lupini varieties can differ, I recommend following the directions on your package. Once they’re fully debittered, drain and dry them well, then you can use them in my recipe.

Do You Peel Lupini Beans?

No, I don’t peel them for this recipe. The skins are edible, and I leave them on for roasting. They become part of that crisp outside and add a little chew! If you’re used to brined lupini that you pop out of the skin before eating, you can still do that, but it isn’t necessary here.

Ingredients & Substitutions

Here I explain the best ingredients for my lupini beans recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Lupini Beans – I used these jarred lupini beans (and try to always keep a jar in my pantry to make this recipe anytime I want!). Canned or vacuum-packed beans labeled ready to eat will also work. If yours are dried, see my important prep instructions above first.
• Lime Juice – I prefer fresh lime juice for the freshest citrus flavor, but also like this organic bottled one. Lemon juice is the closest swap if that’s what you have.
• Olive Oil – Helps the seasonings cling to the beans and encourages browning. I prefer extra virgin olive oil here because its flavor works well with lime and chili.
• Chili Powder – This is my favorite, and note that American chili powder is actually a spice blend. It adds warm, mild heat without overpowering the beans. For a completely different flavor, see my variations below.
• Sea Salt & Black Pepper – Jarred and canned lupini beans are usually packed in salty brine, but doesn’t taste as good as fresh salt. So, I rinse first and add salt lightly to taste. The black pepper adds a little extra bite.

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How To Make Lupini Beans

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Rinse and dry. Drain the lupini beans, rinse them in a colander, then pat them dry. Rinsing is important because the brine can be too salty and not taste that good, similar to other canned beans.
2. Season. In a medium bowl, whisk together the lime juice, olive oil, chili powder, sea salt, and black pepper. Add the beans and toss to coat. I whisk the seasonings together first, so the oil, lime juice, and spices coat the beans more evenly.
3. Cook the lupini beans. Spread them in the air fryer basket (pictured below) or on a baking sheet, and air fry or roast until crispy. Cool slightly and enjoy!

Flavor Variations

I like the chili-lime version for its tangy kick, but you can change the flavor. Try these next:

• Salt & Vinegar – Omit the black pepper and chili powder, and swap the lime juice for your favorite vinegar before cooking. For stronger flavor, you can soak the ready-to-eat beans in vinegar first, or use balsamic vinegar for a little sweetness.
• Garlic Parmesan – My 2nd fave! Replace the chili powder and lime juice with 1 teaspoon of garlic powder. After cooking, sprinkle the beans with grated Parmesan cheese.
• Coconut Curry – Replace the olive oil with coconut oil, add 1 tablespoon of curry powder, omit the lime juice and black pepper, and reduce the chili powder to 1/4 teaspoon.