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
- dry tremoços (lupini beans)
- garlic optional
- 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.