Name: Lupini Beans with Garlic, Lemon, and Parsley
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil; 2 garlic cloves , sliced thin; 1 (8-ounce) jar lupini beans in brine, rinsed; 2 teaspoons grated lemon zest plus 1 tablespoon juice; 1 tablespoon minced fresh parsley

Why This Recipe Works

Though less well-known in the United States, lupini beans are commonly eaten throughout the Mediterranean as a street snack or appetizer. Once you’ve tried them, you’ll understand their inherent snackability. Salty from the brine they are soaked in, with a snappy texture, they meld well with simple flavors of the region: lemon, garlic, and parsley or shallots, urfa chile pepper, and cumin seeds.

Before You Begin

We strongly recommend seeking out cooked lupini; though you can buy dried lupini, they require a lengthy cooking and soaking process to remove the bitter alkaloid they contain. The outer skin is edible, though some people prefer to remove it before eating. Cooked lupini beans are sold packed in brine in jars; rinse them before using to remove excess salt.

Instructions

Combine oil and garlic in medium saucepan and cook over medium heat until garlic begins to sizzle, about 3 minutes. Stir in beans and cook until warmed through, about 3 minutes, stirring occasionally. Off heat, stir in lemon zest and juice. Let sit until flavors meld, about 30 minutes. (Beans can be refrigerated for up to 2 days; bring to room temperature before serving.) Stir in parsley, transfer to bowl, and serve.