I accidentally purchased these lupini beans a few months ago because of their likeness and proximity to gigante beans at Euromarket. They could not be any more different. After pressure cooking the lupinis for 45 minutes, which would normally render a bean tender and sweet, these guys were stiff and bitter… insanely bitter. More bitter than a thousand heads of radicchio.
Some cursory research revealed that they are prepared entirely differently from most legumes. Thinking that maybe I could produce something edible from them, since I’d already skipped the recommended 2 week soaking process, I pressure cooked them for another 3 hours. Alas, they were still too bitter- for tonight, a can of chili will have to do.