Cooking with lupin beans is new in the Netherlands. We know lupin already as an ingredient in meat substitutes and bread.
A bit nutty, with a soft taste. The white lupin bean deserves a place in the Dutch cuisine.
Lupin contains high quality protein, is rich in calcium, magnesium and iron, is full of dietary fiber and contains little fat. Research shows that lupin lowers cholesterol and blood pressure and improves the intestinal function.
As high quality protein source lupin is a sustainable alternative to soy and meat. In addition, the lupin plant is a nitrogen binder and good for the fertility of the soil.