Lupini beans have always been a staple snack given out in Arabic households, served when there are people over or eating them at home with your family. I remember the times when I would go overseas to Lebanon, they would sell this sort of mixture of beans as street food snacks along the beach until late at night with hot corn too! Finding Lupini beans within Australia is slightly difficult as you cant get them anywhere. you can purchase them dry, but they require soaking and boiling for a least 3 days (which lets be honest, is an awfully long time when you’re craving them) or you can buy them in soaking in brine. I’ve been to my local Coles and have seen them there, I think you would need to check online to make sure you have it. If anything though, you’re most likely to find it in your Arabic local grocer. Make sure to remove them from the brine and soak them overnight as they will be excessively salty!
Preparation time: 5-10 minutes (without soaking lupini beans)
- 400g flat lupini beans- tinned in brine
- 400g canned fava beans
- 1 large lemon
- Cumin powder to taste
- Salt to taste
- Coriander as garnish
- Remove lupini beans from brine and soak in water overnight to remove excess salt.
- Once soaked, measure around 400g of lupini beans and place in a bowl
- Open canned fava beans and wash until clean. Add fava beans to bowl
- Peel lemon, ensuring leaving the white rind on and chop into square chunks. Add these into the bowl
- Mix the bowl together
- Serve with cumin powered and salt sprinkled on top.
- Garnish with coriander for a pop of colour.
Recipe supplied by Rasha Abdo, Student Dietitian from University of Wollongong