Termos (Spiced Lupini Beans)
The Quirky Foodster Team
Ingredients
- Dried lupini beans — 500 g (1.1 lb)
- Water, as needed, for soaking and boiling
- Salt — 3 tbsp (divided)
- Lemon, juiced — 2
- Ground chili, to taste — 1/2 tsp
Method
- Soak dried lupini beans in plenty of water for 24 hours, changing the water once.
- Drain and boil in fresh water with 1 tablespoon salt for 45 minutes, until tender.
- Drain and rinse. Place beans in a large jar, cover generously with fresh water and remaining salt.
- Leave to brine at room temperature for 2 days, changing the water daily to remove bitterness, until the beans taste pleasantly salty rather than bitter.
- Drain before serving. Toss with lemon juice and ground chili just before eating.
Introduction: Termos, tangy brined lupini beans, are sold by street vendors across Sudan in small paper cones, seasoned with salt, lemon, and chili as a popular on-the-go snack.
Cultural Background: Termos, tangy brined lupini beans, are sold by street vendors across Sudan in small paper cones, seasoned with salt, lemon, and chili as a popular on-the-go snack.
Tips: Changing the brining water daily is essential — it removes the natural bitterness of raw lupini beans.
Variations: Serve plain with just salt for a milder version, common with young children. Already fully vegan as written.
Storage: Store brined beans in their liquid, refrigerated, up to 1 week.
Reheating: Not applicable — served cold or at room temperature.
Nutrition: Approx. 120 kcal, 9 g protein, 3 g fat, 10 g carbohydrate per serving.
FAQs:
Q: Why are my lupini beans bitter?
A: They likely need further days of water changes during brining to fully remove the natural bitter alkaloids.
- Dried lupini beans — 500 g (1.1 lb)
- Water, as needed, for soaking and boiling
- Salt — 3 tbsp (divided)
- Lemon, juiced — 2
- Ground chili, to taste — 1/2 tsp
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