Chochos - Lupini beans

[Guest guest]

Chochos - Lupini beans

 

Traditional Ecuadorian Foods

 

Have lots of protien

 

soak them for a day in water, change the water once, boil them them

for an hour with fresh water. They will make themselves and the

water very yellow -

the alkaline or something is leaching out.

 

It's very bitter and is supposedly somewhat toxic. Now soak them

again, changing the water twice a day until the bitterness goes

away - another 4 or so, maybe. The water will be

less yellow and the beans will be more yellow. It's really fun to

watch the transformation.

I put a bunch of salt in the water all the time because I think it

will speed up the

process and besides I like salt.

 

When you're happy with the taste and someone else who hasn't been

tasting them regularly

doesn't say, " Yuck, those are bitter, " they're ready.

Put them in jars with fresh brine and store them in the refrigerator.

 

Serve with thinly sliced tomatoes, and onion.

 

 

You can buy them in jars in Italian stores or dry in stores that

sell South American foods

[Guest guest]

Wow, what a process these go through. They must be really good. I'm

going to look up Lupini beans to see what they look like. I've got to

try and make some so I can say the fun word, " CHOCHOS " ! Yo preparo

CHOCHOS! Love it.

 

Just yesterday, I finished off a batch (eaten what I cooked) of

pintos. They were from scratch. Crockpotted those suckers (vegan

style). Really good stuff. I like the earthy type of things...beans,

nuts, taters.

 

Shawn

 

, " Atmara Nareem "

<spiritwinddancer@e...> wrote:

>

> Chochos - Lupini beans

>

> Traditional Ecuadorian Foods

>

> Have lots of protien

>

> soak them for a day in water, change the water once, boil them them

> for an hour with fresh water. They will make themselves and the

> water very yellow -

> the alkaline or something is leaching out.

>

> It's very bitter and is supposedly somewhat toxic. Now soak them

> again, changing the water twice a day until the bitterness goes

> away - another 4 or so, maybe. The water will be

> less yellow and the beans will be more yellow. It's really fun to

> watch the transformation.

> I put a bunch of salt in the water all the time because I think it

> will speed up the

> process and besides I like salt.

>

> When you're happy with the taste and someone else who hasn't been

> tasting them regularly

> doesn't say, " Yuck, those are bitter, " they're ready.

> Put them in jars with fresh brine and store them in the refrigerator.

>

> Serve with thinly sliced tomatoes, and onion.

>

>

> You can buy them in jars in Italian stores or dry in stores that

> sell South American foods

[Guest guest]

I just love lupini beans...my father in law, who used to live in the

ironbound section of NJ introduced them to me. We love snacking on

them when we get together!!

 

Yum!!