Deshelled Lupini Beans by Frutto d' Italia
LUPINI BEANS
These nutritious little treasures were cultivated by the ancient Egyptians and then by the Greeks and Romans. The lupini bean became a food staple of the Roman military; high in protein, compact and durable these seeds fueled the soldiers on their missions across the world. With the spread of the Roman Empire, other Mediterranean cultures adopted the Lupini bean into their diets.The Egyptians valued the beans so much they were considered food for the afterlife. Today they are more likely to be found as tapas in Southern Europe or holiday meals across the Mediterranean region.
Deshelled & Ready to Eat While the prepping process for Lupini beans is arduous and days long, Frutto d’ Italia Lupini beans are deshelled, rinsed, brined and pasteurized, so they are ready to eat or be incorporated into a delicious recipe. In addition to the consumer appeal and like many so-called “peasant foods” that make their way to renowned kitchens of the worlds, chefs have discovered Lupini Beans, experimenting with these exotic, but accessible legumes as salad accents, small bites and soup ingredients.
THE SUPER LUPINI Rivaling traditional go-to super snacks like coconut, chickpeas, and almonds, Lupini Beans are gluten-free, packed with protein, high in fiber, rich in essential minerals such as iron and calcium, and are taking their place in the super foods snack category. The lupini is a healthy option for everyone but typically safe for diabetics, vegans, vegetarians, children and elder people because of its high protein, fiber, and low glycemic index.
· High in protein · Low glycemic · Anti-oxidants properties · Gluten-free · High in fiber · High in iron, magnesium, zinc, and selenium ITEM
PACK SIZE
BEAN COUNT
05-0738
2/4.4 Lbs
590 / 610 Beans Per Container
FOOD APPLICATIONS
Serves 4 (Appetizer) FOR THE DRESSING
5 tbsp. white balsamic vinegar ½ cup extra virgin olive oil 1 tsp. Dijon mustard 1 clove garlic, chopped 1 tsp. honey Salt and pepper to taste Whisk all ingredients together until incorporated.
SALAD
5 oz. baby Arugula 2 oz. Radicchio, julienne ½ cup small heirloom tomatoes ¼ cup Calamata Olives 1 small red onion, julienne 5 leaves basil leaves, chopped ¼ cup Frutto d’Italia Lupini beans, drained 1 tbsp olive oil Cracked pepper to taste Above dressing recipe
METHOD
Toss the Lupini beans together with the olive oil. Place in an extremely hot sauté pan and darken on both sides. Mix cooked Lupini beans with all other ingredients together for salad.
Serves 4 ¾ cup Frutto d’Italia Lupini beans, drained ¾ cup red beans, drained ¾ cup string beans, 2” long, steamed ¼ cup capers 1 small red bell pepper, small diced 1 small red onion, small diced 2 tbsp chives, chopped 2 tbsp flat leaf parsley, chopped 3 tbsp red wine vinegar ¼ cup olive oil ½ tsp. sugar 1/8 tsp. crushed red pepper Salt and pepper to taste
METHOD
Thoroughly mix all ingredients together. Chill.
Serves 4 FOR THE SAUCE
1 small can tomato paste 6 cloves roasted garlic, smashed 1 tbsp sugar 1 tbsp olive oil 1 tbsp water 1 tbsp balsamic vinegar Salt and pepper to taste Thoroughly mix all ingredients
FLAT BREAD
4 pre-prepared flat breads, or use fresh dough Above sauce recipe ½ cup Frutto d’Italia Lupini beans, drained 3 Calabrese peppers, chopped 2 cups fresh spinach, sautéed in olive oil 1 cup thinly sliced smoked mozzarella
METHOD
Smear sauce equally on the flat breads. Layer beans, peppers and spinach on top. Spread mozzarella equally on top of breads. Cook in a pre-heated 400 degree oven until cheese is browned and bubbly. Approximately 4-5 minutes.
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