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Lupines
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These dried legumes need a hydration and pickling process in brine to be edible and acquire the characteristic bright yellow color.
Lupins are rich in carbohydrates, fiber, protein and vitamins B and E.
Pickling: Soak the lupins for 12 hours in cold water. Boil them for 20 minutes and leave them in brine for a week (change the salt water twice a day).
