Interesting video. I am Italian, so Lupini are pretty common here, and I buy them already prepared in salt and water. No idea if they are raw or cooked. And I had absolutely no idea that they are toxic!!
@@themagicknightress7132 Similar but quite different in this case. All raw beans in general will cause digestive problems and eaten longer term can do worse. But Lupini beans consumed without properly debittering can cause confusion, dizziness, pain and even death in the short term. It's because of the bitter alkaloids they contain.
@@themagicknightress7132 Just in general, beans are toxic when raw. Slow cooking does not eliminate this. Beans should be boiled until they are well-cooked. Pressure cooking is a very good way of cooking them.
I grew up eating those beautiful little beans. My Nana towards the end of her life would only make them at Christmas time. I feel like she was “prepping” them for weeks. Boil and cool, soak boil and cool. Sadly my Nana has passed and with her she took her recipes too. Your determination is inspiring. Wtg Mary!! 💜🙏🏼
It's so interesting to see something that is sooooo common in my country, but from a different perspective. We eat lupini beans in brine (they are cooked and then kept in a briny water). If you go to any cafe and order a beer, you can ask for "tremoços" for free, like with peanuts in other countries. They are a bit high in sodium, but vegan and very protein rich. And they0ll make you want to drink more beer, which is why they are free hehehe.
When I first saw that you were making tofu out of lupini, I got so excited! But it's too bad you couldn't find sweet lupini beans. They're a staple snack throughout the winter season here in Turkey, and they're a different breed as mentioned in the video. Here, we buy them already soaked and cooked to remove and deactivate the toxic alkaloids. If you don't taste anything bitter, it should be okay. In my own experience, I've eaten a pound of these little beauties and nothing bad happened.
Mary! I'm your allergic-to-almost-all-proteins viewer, and when I heard "Lupini" I was like YAAAAAAAAAAAAY, because I occasionally can consume a few Brami brand marinated beans without too terrible reactions. But like half your audience, I had NO idea how toxic they are! The brand advertises them as something like, 'the snack of ancient Roman soldiers! 💪' or something along those lines. I'm incredibly curious now how (or whether) they processed these while the army was on the move, or if it was one of those stay busy and don't kill each other kind of tasks while assigned to the outposts. I'm not expecting you to do the research, just thinking out loud. 🤔🤔🤔 This was an EXTREMELY educational episode. I've never seen one of yours that didn't teach me something new, but this one topped them all for me! Do you have a means of accepting a small donation?
So sorry to see that you had such bad experience. In Italy we eat salted lupini in summer. I love them and eat them with the skin. Most people remove the skin but I like it. I bought lupini where I live (in Austria, Europe) and cooked them to reproduce the lupinis in Italy, which I missed. The lupini I got came from Egypt. I followed a recipe I found on RU-vid: I soaked them overnight and rinsed them well the next day. Then I cooked them for 10 min. After that, the water had to be changed for 4-5 days until it was not yellow anymore. Then salt is added to the water and they can be stored in jars in the fridge. Mine were slightly bitter before I cooked them. I guess I got the bred kind. I also use lupini flour to replace eggs (1 tablespoon of flour + 3 tbsp of water). The flour is not toxic because the bitter parts are removed and it is surely pasteurized or so. The really dangerous ones are the wild ones that can be found in the country with those wonderful flowers. Their seeds are small, like lentils.
❤ Italian here. I risked dying twice because of lupini but no poisoning. the first time was the first time ever I tasted them. my mom said put it in your mouth, make a small cut with your teeth and squeeze it. I failed so bad I almost choked to death. 😅 The second time was after I finally understood how to eat them without dying. almost ate a full jar and was also almost beaten to death by my mom 😂😂😂. they're so good
Neat! We also eat them in Portugal in Summer, usually by the beach, but I'm not sure how they are prepared. They're usually sold by street vendors ready to eat.
Im Egyptian and I sent this to my mama who makes these any least once a year. I never liked the beans but I am willing to try and make a "cream cheese" thanks Mary!
With all the work you put into this experiment, Mary, this tofu should be priced like truffles! Thank-you, by the way, for all the tofu testing. You’re giving people real options, if they can’t do soy.❤👏🤩🌸
I was wondering if Adzuki beans would work to make a dessert like tofu as those beans are used to make Anko/sweet red bean paste. I'm also curious if split peas would work too. #reciperequest
you're so entertaining!😀 I subscribed right away. Here in Italy they're very very common as a snack but I had no idea they could be full of toxic alkaloids if not well treated
Hahahahha this was a delightful video, I'm so sorry you had such a terrible time with it but I appreciate you powering through and showing us the results
I would like to be the first to nominate you for an Emmy Award. You are brave, smart, funny talented and so much more. Thanks for your patience and hard work putting these videos together.
Sweet lupin beans are quite nice. Here in Germany we have a brand that does a whole variety of products out of them. You can even buy small bags of the sweet beans.
@@marystestkitchen here in germany we grow and eat a sweet variety that does not contain the toxic bitter compounds! the toxic alkaloids have been bred out.
@@marystestkitchen same in Australia, the ones we grow are lacking any bitterness. They are white, not yellow. Maybe they would act differently when making tofu?
@@marystestkitchen I can confirm, they make yoghurt and cream cheese and milk (all vegan of course) from sweet lupines and that stuff is sooo gooood. Logic says "if it can yoghurt, it can Tofu" but, cooking and preparing foods being the alchemy it is, logic isn't always right.
Lupins come in many different varieties, the best for your purpose would be the "sweet lupin", it's not actually sweet but less bitter. Anyway, I think when you soak them you should use more water, maybe let them sit in a bucket, it would definitely speed up the process. Lupins are widely consumed in southern europe, there are many vegan products lupin-based, burgers, steaks, ham and flour as well, all very savoury. Consider that lupins have the least amount of carbs of all the legumes, less fats and all the essential aminos, not just some, as the other legumes. For vegans it's a damn good source of protein. The problem is, lupins are so damn expensive, that's why I've never seen such a tofu on the counter, it would cost too much
Another amazing video!!! Thank you for all the experimentation. The only ‘bad’ side effect of your videos is they always make me ravenous, even this one lol!!
In Spain we eat lupini beans as a snack. They're usually brined/pickled, and I had NO idea that they were toxic or that needed to be soaked and rinsed that much!
Cool beans! It's good to know how to properly prepare certain beans. Kidney beans have a similar toxic issue, though perhaps not as bad. I researched lupini based on your video, and now I plan to try growing some this year. Thank you for the chance to learn new things!
Yes totally! Kidney beans are not nearly so much trouble (thank goodness!) I hope you find sweet lupini beans to grow :-) haha I read they are much less work
@marystestkitchen DEFINITELY the sweet lupini. Otherwise, too yuck! Thank you for taking one for the team. The buttery quality might make the sweet lupini worth more "testing".
I absolutely love this series. I made the pumpkin seed tofu and it was absolutely heavenly. I do not know what I expected, but definitely not what I experienced 🤯😊
Lupini beans are the most popular bean in Portugal - eaten by young and old alike. They are as common there as is the french fry is in the United States. They just need prepared properly.
no way!!! Now that the horrible flavor is long gone from my mouth, I am laughing at this old footage. We learned something after all. And I won't give up since people around the world eat this bean successfully :D
I love your series! Also for everyone who's interested: whenever my good cheese cloth is in the wash, I'll use a clean large handkerchief instead and it works very well!
OMG. It is so important to see failures as well as successes! This video is priceless. Thank you for the learning experience. Want to see how to ultimately get a good product. Hopefully an Italian cook experienced will lupini beans will pitch in and instruct us on their secrets...
In southern Europe these are pickled and eaten as a snack all the time, so I can't even imagine what the bitterness you are describing is, they always taste so good prepared like we eat them here
Just discovered your channel and this series, and im hooked! I'd love to see if you could make this work with buckwheat, teff, quinoa, and other high protien grains! Thanks for the amazing content, and try not to poison yourself next time! With enthusiasm, From Ontario
I get the lupini beans pickled (or a similar type of method) from the Middle East market near me. I love eating them with the skin. If you’ve not had them from a jar, try them!
I've cooked lupini beans before, but I definitely did all the rinsing after cooking. Soak, boil, rinse 2x per day for like a week and then leave it soaking in brine. I don't know how that would play out for tofu making. You can always buy the prepared salted beans, they are GREAT for making vegan cheese.
I like that you had to go through so much for these beans when in Portugal we eat this in bars with dried peanuts while drinking ridiculously small beers. One of the best things to have on a summer afternoon near the beach! We buy it prepared to eat already for cheap, in fact
I can thoroughly relate to this. I bought some lupini beans to make hummus and was surprised at how long it took to get the bitter taste out. I seriously thought that they were going to rot before I could make them palatable. I know that you can buy prepared lupini beans as snacks, but they are typically slightly pickled. I wonder if vinegar or a similar pickling agent would help remove the bitterness; and how would that effect the tofu process. One thing that I've been playing with is to mix different types of legumes with soy so that I get better curds as the proteins bond together.
Man id be grateful if you made a video on that mixing of other legumes with soy for tofu. Its cuz Soy in my country is not that trustworthy and other legumes are actually cheaper to buy so I was thinking of just using 2-4 different legumes.
When I saw your poll the other day I was not expecting lupins to be the dangerous video, nor did I expect it to end up like this! I've been wondering what lupin tofu would be like. I live in Australia and it's here where the 'sweet' lupin varieties were developed (also, Australia grows 85% of the world's lupins, apparently!). Whenever I buy lupin it's never labelled as 'sweet' though, as it seems to be the standard here. I have some whole sweet lupins that I made into cured lupins (like you would the bitter ones) and I soaked and cooked them just like you would most other beans and they were ready to eat after just that step. Btw, regarding the starch; it's because lupins are almost devoid of it. My bag of lupin flour says per 100g there's 4g of carbs of which 2.5g is sugar. I hope you can find some sweet lupins because I feel like lupins are such a versatile food and are so underrated. I love adding lupin flour to things to bump up the protein and fibre. Thanks for all your recipe testing, queen 🥰
I'd say give sesame and flax seeds a shot. They'll probably be a nuisance because they have slightly less protein compared to pumpkin seeds, but their starch levels are appropriately low and if they do set up then you'll be practically guaranteed to get a rich, oily tofu that will fry without needing additional oil.
in Germany there is Lupino (Lupin tofu) commercially available. it's based on the sweet blue lupin beans. So either the process for lupin beans is different or the sweet blue variant works better
I tried lupine beans and after soaking and draining for a week I gave up - totally impressed you kept at it ! 👏👏👏👏👏👏- I wonder if you’ve tried to tofu butter beans? I find butter bean very creamy when cooking like any other dried bean
In Europe we can buy the dried seeds of the sweet lupin. It was specially cultivated for food purpose. So not more toxins than any other legume. I soak them usually for 24h and then cook them. Sometimes I even sprout them ~48h and cook them. I.e. I treat them like any other legume. I love to make lupini in salamoia. It's great for snacking. In Germany, Switzerland and Austria you can also buy lupin flour or finished products like lupin steak or schnitzel.
I definitely want to see you try chick pea tofu and I might try that myself, but I can guess that the soluable fiber may end up being a bit of an obstacle.
The important things to know about lupins as food: - Ordinary lupins are toxic even after cooking. - Non-toxic and almost non-toxic breeds exist. They are referred to as sweet lupins. (Of course if you try to grow and multiply them in your garden and there are ordinary lupins nearby, you will run into trouble.) - You can remove the toxins from lupin seeds if you know what you are doing. For ordinary lupins this can apparently be done by soaking them in salt water for 2 weeks. For sweet lupins it's best to use the same procedure to be on the safe side, although it can be abbreviated in this case.
Yikes my friend! I consider myself an adventuresome cook/eater but you have outdone me here! I generally tend to heed the message when a plant says so pointedly 'Do Not Eat'!
My great great grandmother set a cloth with lupini in the stream for days to let them set for months in brine. I buy them still in jars at he supermarket here in Spain and they are delicious as a snack.
Back before tofu was generally available, I used to make my own. The book I worked from said to puree the raw beans with water, simmer the slurry, then filter to remove the pulp. The author learned this technique in Japan. He felt that the yield was much higher. Have you considered raw cashews?
Lots of people make their soymilk that way but I've always preferred this method. I don't see a difference in yield; only a difference in waiting for hot slurry to cool down before you can milk it and even then, it's more difficult to strain. Raw cashews are certainly on the list :-) Please stay tuned!
In Lebanon, we eat those beans as a snack... There are in fact two types the bitter and the sweet one. Bitter one are used fir hair removal traditional thing(never tried it). Sweet one also needs to be soaked for days or 48 hrs with changing waters and boiled. They wont be bitter at all.
I eat lupini beans from the jar, they are moreish! HOWEVER I am not game enough to buy them dry and cook them myself. You did so well in your perseverance, and that end product looked like it would make an amazing spreadable cheese!
Thanks so much for spending so long to work on this. Though the effort and experiment did not turn out successful, I think the color of the paste are very pretty for art project.
Girl you are good... I'm glad you didn't take the chance eating it after all that hard work you did... always trust your gut! The effort is very commendable 👏👏👏💯💯💯🙏🙏🙏💞💞💞
My father's family comes from Morocco and south of France and it was a common snack to them. The beans were cooked for hours tho, and soaked in salted water, not just plain water !
You have to soak overnight and then change the water and cook, then soak in a salted water brine and change twice a day for 4-7 days. Then, you can eat it.
My grandma used to soak lupini beans for at least 10 days and change their water daily (maybe multiple times a day). Then we enjoyed them as a snack. They tasted so yummy and sweet :)
Tnks for trying this out for us❤ Here in Portugal we eat them like a salty snack with some beer, they are boiled and salted. I've tried some cheese varieties made with lupini and patês, they were good and no side effects, untill now😂
H! I love your videos ❤ Just to say that lupini beans have a variant in the andean region. We call it chocho in Ecuador. It's the most fantastic thing in the world and Indeed very nutritious. They sell it ready to eat so we don't taste the bitterness and don't have to soak and cook it. It's also a bit smaller and beige, not yellowy. I guess we're lucky 😊
Lupini aren't actually beans, they're seeds and you can tell that all the carbs are from fiber mainly in the skins because there wasn't any starch in the water. Try cooking them in a pressure cooker for 10 minutes (I used an Instant Pot for 20 mins, double the time from an online recipe, they were too soft), that makes the soaking cycles work better for 2-3 weeks, with the final day soaking with salt to store for snacking or for a low carb hummus, you don't have to remove the skins, they're soft, it still comes out smooth and tastes buttery! Usually I just get cans or jars for snacking and making hummus, but I have some more dry ones I'm going to try again.
I've actually bought lupin bean tofu in Poland before:) it's by brand prosoya, called "lufu z łubinu". Tastes very much like lupin you can buy in a jar as a snack, salty and indeed it was on the softer side texture wise
I'm from Poland and checked it out, never heard of it before and definitely didnt know lupini is toxic 😅 This lupini (łubin) tofu looks slightly dangerous but I'm still curious, nice alternative to traditional tofu that can be found in stores out there
I'm new at tofu-making, but is there a reason they have to be uncooked? I feel like it would be a lot safer (priority number one) and time-efficient to simmer them for about an hour every day, drain the water (use lots of water), re-soak them in lots of water, refrigerate overnight, then repeat that process for a week. That removes ALL bitterness from lupini beans when I make them, which means the toxicity is gone.
Here in Germany we have a brand, called "LUVE", centered around the sweet lupini bean. They have various products, from milk, over cream cheese, yoghurt up to (quite good) ice cream - no tofu-style product yet, though.
hy i used them a lot for making burgers , my nutrinuist told me to soak them 24 hours , boil them for 1 hours , strain them and then they are layed in salt water for 7 days chaning the water everyday , and they are ready to use but i defently cooked them after again ( burger )
I was wondering if you'd be interested in making amaranth tofu. It has lots of protein - lysine especially - like peas do. I like how it's nutty and bet it'll work. Ok maybe sorghum might work better - being so big of a seed in comparison. Then again - maybe sesame could tofu too! Wow - that one might be cool - already having lots of calcium in it.
