What Is a Lupine Bean?

Lupine cultivation is believed to have begun in the Mediterranean region.

The lupine bean is the most widely eaten type of Lupini bean. According to Purdue University, the white lupine bean was used to enrich crop soil more than 2,000 years ago by the ancient Egyptians. They can be served as appetizers and also used in soups, sauces and other dishes.

Nutritional Value

If boiled, this bean is very nutritious, containing magnesium, zinc, potassium, calcium, iron, phosphorus and copper.

Climate

This cool-season crop is very tolerant to springtime frosts. Exposure to high temperatures can cause a yield reduction.

Soil

Lupine beans grow best in well-drained, coarse and acidic soil. Many times, the plant will not grow if the soil is too wet or has a high pH level.

Pests

According to Purdue University, corn seed maggots infest many lupine stands. In Minnesota and Wisconsin, potato leaf hoppers and Lygus bugs have been observed.

Preparation

Soak the beans in water overnight, then drain them. Boil the beans in fresh water for one hour and drain. Replace the water with fresh water. Boil the beans for another hour. Repeat this process until the bitter taste disappears.

References

• Lupine
• Lupini Bean
• Lupine Bean