Tremoços, or Lupini Beans, are the most popular snack in Portugal! When sitting down to drink a beer, or a poncha, and enjoy a futebol game there will always be tremoços on the table. This delicious salty snack is also a great source of protein.

Tremoços | Lupini Beans

Tremoços, or Lupini Beans, are the most popular snack in Portugal! When sitting down to drink a beer, or a poncha, and enjoy a futebol game there will always be tremoços on the table. This delicious salty snack is also a great source of protein.

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Prep Time 12 days d

Cook Time 1 hour hr

Course Snack

Cuisine Portuguese

Ingredients

  

• dry tremoços (lupini beans)
• water
• salt
• garlic optional

Instructions

 

• Soak the beans in water for 16 to 24 hours. The water level should be about 2 inches above the beans.
• After the beans have soaked, drain off the water. Add the beans to a large pot of cold water and bring to a boil. Once the water boils, drain the beans and discard the water. Rinse the beans with water. (Note: I have found that boiling the beans twice speeds up the process of removing the bitter taste by a few days. If you choose to do this bring the Lupini beans to a boil. Then drain the water. Then refill the pot with cold water again and bring to a boil a second time, drain the water and proceed with the recipe).
  
• Place the beans in a large bowl, pot or bucket and cover with water. The water level should be about 2 inches above the beans. For the next 5-10 days, drain and refresh the water at least twice a day. After about 5 days, taste one of the beans. If it is still bitter or tough continue soaking the beans until they reach your desired flavor and texture.
  
• Once you feel the beans are ready, drain and rinse them once more. To create a salt brine for the beans add 1 tablespoon of salt for every 4 cups (1 quart) of water. Create enough brine to fully cover the beans in a bowl. The beans should soak in the brine for 3 days. After each day drain and rinse the beans and create a new brine.
  
• On the final day, place your beans into jars with a fresh brine. To the jars add in flavorings of your choose: garlic, bay leaves, crushed piri piri, fresh parsley.
  

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Tremoços: Madeira’s Iconic Snack with Ancient Roots

Tremoços, known in English as lupini beans, are one of Madeira’s most beloved snacks—a staple at bars, festivals, and family gatherings across the island. These glossy, golden beans are more than just a tasty bite; they’re a living link to centuries of Mediterranean and Portuguese food culture, and a symbol of conviviality on Madeira.

History and Origin of Tremoços

The story of tremoços begins far from Madeira, in the ancient civilizations of Egypt and the Eastern Mediterranean. Lupini beans have been cultivated since the time of the Pharaohs, prized for their high protein content and resilience in poor soils. The beans spread across the Mediterranean, becoming a favorite of the Romans, who valued them both as food and animal fodder.

As the Roman Empire expanded, so did the popularity of lupini beans. They eventually found their way to Portugal, where they became a cherished part of the national diet. On Madeira, tremoços took root as a practical, nutritious snack—perfect for the island’s climate and lifestyle.

Why Tremoços Are So Popular on Madeira

Tremoços are everywhere on Madeira: at seaside cafés, local taverns, street festivals, and even pilgrimages. Their enduring popularity comes down to a few key factors:

• Nutritional Powerhouse: Lupini beans are rich in protein, fiber, and essential minerals, making them a healthy snack option for all ages.
• Perfect Pairing: Their salty, slightly bitter flavor is the ideal companion for a cold beer, a glass of Madeiran wine, or the island’s famous poncha cocktail.
• Social Tradition: Sharing a bowl of tremoços is a ritual of friendship and hospitality. They are meant to be eaten slowly, bean by bean, encouraging conversation and connection.
• Affordability and Simplicity: Tremoços are inexpensive and easy to prepare in large batches, making them the go-to snack for parties, festivals, and everyday gatherings.

Traditions and Rituals Around Tremoços

On Madeira, tremoços are more than just a bar snack—they’re woven into the fabric of local life. Traditionally, dry lupini beans were bought at neighborhood shops, then soaked and cooked at home. The preparation is a labor of love: beans are boiled, then soaked in fresh water for days to remove their natural bitterness and alkaloids, making them safe and delicious to eat.

In the past, it was common to see burlap sacks of soaking tremoços tied to stones in mountain streams or irrigation channels, letting the cool running water leach out the bitterness. This process was especially important during Holy Week, when tremoços were prepared on Palm Sunday and eaten throughout Easter, providing a meatless, nourishing food during the religious season.

At Madeira’s lively street festivals (arraiais), tremoços are sold in small bags by vendors and enjoyed as a portable, protein-packed snack. They’re also a fixture at local bars, where no football match or social gathering feels complete without a bowl of these golden beans on the table.

How to Eat Tremoços

Eating tremoços is almost an art form. The beans have a tough skin, so locals often bite a small slit in the skin and “pop” the tender bean directly into their mouth. It’s a fun, interactive way to snack, and part of the charm of sharing tremoços with friends.

A Snack with Soul

Tremoços are a reminder that the simplest foods often carry the most meaning. They connect Madeira to ancient traditions, foster social bonds, and offer a healthy, satisfying bite that’s as perfect with a cold drink on a sunny terrace as it is at a festive street party.

If you’re exploring Madeiran cuisine, don’t miss the chance to enjoy tremoços—one bean at a time, in good company, and with a toast to the island’s enduring spirit.

Keyword Lupini Beans, Portuguese Snack, Tremoços