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.


Tremoços | Lupini Beans, in jars

Tremoços | Lupini Beans

Prep Time: 12 d
Cook Time: 1 hr
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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.

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.
  • 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.

Recipes

Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby. 

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