Name: Pickled Lupini Beans
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: about 1 1/4 cups (310 ml)
Ingredients: 1 garlic clove, finely chopped; 1/4 tsp red pepper flakes; 1 tbsp (15 ml) vegetable oil; 1 jar lupini beans in brine, drained (see note); 2 tbsp (30 ml) white vinegar; 1/2 tsp sugar; 1/2 tsp salt; 2 tbsp dill, finely chopped

Note from Ricardo

Jars of lupini beans range in size from 314 ml to 400 ml or more, depending on the brand. Don’t hesitate to add more dill or vinegar to taste if your jar is on the larger side.

To eat lupini beans, either pinch them between your fingers or nibble with your teeth to separate the bean from its membrane, similar to eating edamame. However, the membrane is also edible.

Pickled Lupini Beans

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid