— Cecilia Litvak

Well, first of all, I love lupini beans. They are very, very hard to cook. Uh, truth be told, I buy a brand called Brai, B-R-A-M-I because I love their lupini beans a lot. When I went to cooking school in Italy two years ago, Lupini beans, you have to soak them for at least 18 hours. And one of the things that our host chef said is that you have to add sugar to them to take out the bitterness because if you have ever made lupini beans from scratch, raise his hand. Uh, they have a, a unique bitterness to them. So sugar. And, uh, the other thing is this Bray company makes them in with sage, with rosemary, with many different types of flavoring. So that, I think it takes away from that what I would call an accurate taste, but they are delicious. I will say that there are several brands in America of lupini beans that are packaged in glass bottles and the sodium content is very, very high, and you can rinse them off, but you're still, you're only gonna take off about 38% of that sodium covering. So you're still going to have, uh, four or 500 milligrams of sodium per serving. So that's just something to think about.