Lupin Bean

Lupin beans are the seeds of the lupin plant, a legume native to the Mediterranean and widely grown in Western Australia. The mature seeds are large, flat, and pale yellow, with a firm, slightly chewy texture and a mild, earthy, faintly bitter flavour. They’re one of the highest-protein legumes available.

In Mediterranean countries — particularly Italy, Spain, Portugal, and Egypt — brined lupin beans are a common street snack and bar nibble, eaten by popping the seed out of its skin. In Australia, lupins have traditionally been grown as animal feed and a rotation crop, but they’re gaining attention as a human food thanks to their impressive protein content and suitability for gluten-free diets.

Lupin flour and lupin flakes are now appearing in Australian breads, pasta, and protein bars. The whole beans can be soaked, cooked, and added to salads, stews, or blended into hummus-style dips. They do require thorough soaking to remove naturally occurring bitter alkaloids.