Pickled Lupini Beans
It’s easy to fall for this lupin recipe that you’ll want to snack on at cocktail hour, as they do in the Mediterranean. These crunchy legumes, soaked in a marinade inspired by pickle chips, are a snap to eat. It’s an ideal snack as it’ll easily sustain you until the next meal.
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
Instructions
- In a small pot over medium heat, soften the garlic and red pepper flakes in the oil for 2 minutes. Add the beans, vinegar, sugar and salt. Cook for 1 minute longer while stirring. Transfer into a bowl.
- Add the dill and mix well. Let marinate for 15 minutes. Serve warm or cold. The lupini beans will keep for 3 to 5 days in an airtight container in the refrigerator.
It’s easy to fall for this lupin recipe that you’ll want to snack on at cocktail hour, as they do in the Mediterranean. These crunchy legumes, soaked in a marinade inspired by pickle chips, are a snap to eat. It’s an ideal snack as it’ll easily sustain you until the next meal.