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Dry lupin beans (1 kg)
Description
organic and nature-inclusive • low in carbohydrates • high in protein and fibre
The golden bean from Dutch soil
Why lupin?
Lupin is good for the soil, biodiversity, climate, farmer and your health: plant-based protein, high in protein and fibre, contains all essential amino acids, low in fat, low in carbohydrates, local & transparent chain for cultivation & sales, nitrogen fixation, no (artificial) fertiliser needed, boosting biodiversity, increasing crop diversity and soil improvement.
Lupin is good for the soil, biodiversity, climate, farmer and your health: plant-based protein, high in protein and fibre, contains all essential amino acids, low in fat, low in carbohydrates, local & transparent chain for cultivation & sales, nitrogen fixation, no (artificial) fertiliser needed, boosting biodiversity, increasing crop diversity and soil improvement.
Dry lupin beans
Our organic and nature-inclusive lupin beans (Lupinus albus) were harvested as dry beans (2025) by our affiliated Dutch lupin farmers. The beans were then carefully cleaned on location at Ekoboerderij de Lingehof in Randwijk. They have a shelf life of at least 1 year. They are incredibly versatile: delicious in salads, curries, stir-fries and sauces, or used as spreads / dips or for example burgers. Looking to stock up? Choose this 2.5 kg bag.
Our organic and nature-inclusive lupin beans (Lupinus albus) were harvested as dry beans (2025) by our affiliated Dutch lupin farmers. The beans were then carefully cleaned on location at Ekoboerderij de Lingehof in Randwijk. They have a shelf life of at least 1 year. They are incredibly versatile: delicious in salads, curries, stir-fries and sauces, or used as spreads / dips or for example burgers. Looking to stock up? Choose this 2.5 kg bag.
Preparation
- Soak the lupin beans (24 hours) in a generous amount of water. The beans absorb a lot of water and expand to over 2.2 times their original size. Make sure to use a large pan.
- Cook the beans for approx. 2 hours in water with a pinch of salt or some bicarbonate of soda.
- The salt or bicarbonate of soda softens the skin slightly.
- After cooking, the lupin beans develop a beautiful golden yellow colour.
- Shorter cooking times are possible if you use a pressure cooker. Lupin beans remain quite firm even after 2 hours of cooking. This is because lupin contains relatively little starch. Other beans tend to go mushy after too long, but this is not the case with lupin. Another alternative is to bring the beans briefly to the boil and then let them cook slowly for a few hours in a retained heat cooker.
- Freezing is also an option: freeze them together with some of the cooking liquid. This keeps the beans in better condition.
Ingredients and nutritional values per 100 grams dry product
- Ingredients: 100% white LUPIN beans*
* of organic origin (harvest 2025)
- Allergens: contains lupin beans
- Best before: 31/10/2026
- Nutritional values per 100 g (dry):
Energy: 341 kJ / 324 kcal
Fat: 9.5 g
of which saturated: 0.9 g
of which monounsaturated: 5.1 g
of which polyunsaturated: 1.6 g
Carbohydrates: 2.8 g
of which sugars: 2.8 g
Fibre: 47.4 g
Protein: 33.1 g
Salt: 0.06 g
Fat: 9.5 g
of which saturated: 0.9 g
of which monounsaturated: 5.1 g
of which polyunsaturated: 1.6 g
Carbohydrates: 2.8 g
of which sugars: 2.8 g
Fibre: 47.4 g
Protein: 33.1 g
Salt: 0.06 g
| Brand | Lekker Lupine & LuPien Cuisine |
11.99