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Name: Luppini Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Dried luppini beans; Pickling salt; Water

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INGREDIENTS

Dried luppini beans
Pickling salt
Water

Servings

INSTRUCTIONS

Preparing luppini beans is not hard, just tedious. I have never worked with amount of anything on making these and they always come out right. I usually prepare about 5 lbs of dried luppini beans at one time. These are purchased at any good Italian deli or import store. Sort and clean the beans throwing out any that show signs of rot or mold. Rinse well removing all the dirt. Cover with warm water and let soak for 24 hours. You will probably have to add more soak water. After soaking drain well and rinse. For every cup of soaked beans you will need about 3 cups of water. Place the soaked beans and the fresh water in a large non-aluminum pot and bring to a medium boil. Cook at medium boil for at least 4 hours or until very tender. They will pop out of their skins. But be forwarned, they are extremely bitter at this point. They will need at least 1 1/2 week of curing in cold water to be edible. My grandmother would drain the cooked beans and replace the water with cold water. Then she would place the pan in an unused sink (in the basement) and slightly tilt it against the side of the sink. She would then turn on the cold water to a very slow stream in run this stream into the pot. This stream of water was left running for one week--night and day. At this point you can start tasting the beans to see if the bitterness is gone. The water would need to be changed at least once a day for one more week before the curing process was finished. We would serve them drained, but wet, and highly salted. However, I have found that curing them in a thin brine speeds up the curing process and is easier to do--and doesnt cost all that water. After cooking the beans, I drain them and rinse them very well and then cover them with water in the cooking pot. To 5 lbs of cooked beans I add 1/2 cup pickling salt. Everyday--at least once a day--for the next week and a half I drain the water and add fresh cold water to cover the beans and a scant 1/2 cup of pickling salt. When they are cured, I drain them once more add salt to the water then place the brine and the beans in 1/2 gallon bottles, Cover and put them in the refrigerator to keep. The water will need changing about every third to fourth day--or the beans get very scummy and soft--and you can add a little salt each time. Luppini beans are very traditional at weddings for Italians, Scicilians, and Portugese. My family is from Scicily and Italy. DMFERRELL@HAPPY.UCCS.EDU (DIANE) (TAKES 1-1/2 WEEKS) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Luppini Beans

Dried luppini beans
 Pickling salt
 Water

Preparing luppini beans is not hard, just tedious.     I have never worked with amount of anything on making these and they  always come out right. I usually prepare about 5 lbs of dried luppini beans  at one time. These are purchased at any good Italian deli or import store.     Sort and clean the beans throwing out any that show signs of rot or mold.  Rinse well removing all the dirt. Cover with warm water and let soak for 24  hours. You will probably have to add more soak water. After soaking drain  well and rinse. For every cup of soaked beans you will need about 3 cups of  water.     Place the soaked beans and the fresh water in a large non-aluminum pot and  bring to a medium boil. Cook at medium boil for at least 4 hours or until  very tender. They will pop out of their skins. But be forwarned, they are  extremely bitter at this point. They will need at least 1 1/2 week of  curing in cold water to be edible. My grandmother would drain the cooked  beans and replace the water with cold water. Then she would place the pan  in an unused sink (in the basement) and slightly tilt it against the side  of the sink. She would then turn on the cold water to a very slow stream in  run this stream into the pot. This stream of water was left running for one  week--night and day.  At this point you can start tasting the beans to see  if the bitterness is gone. The water would need to be changed at least once  a day for one more week before the curing process was finished. We would  serve them drained, but wet, and highly salted.     However, I have found that curing them in a thin brine speeds up the  curing process and is easier to do--and doesnt cost all that water. After  cooking the beans, I drain them and rinse them very well and then cover  them with water in the cooking pot. To 5 lbs of cooked beans I add 1/2 cup  pickling salt. Everyday--at least once a day--for the next week and a half  I drain the water and add fresh cold water to cover the beans and a scant  1/2 cup of pickling salt. When they are cured, I drain them once more add  salt to the water then place the brine and the beans in 1/2 gallon bottles,  Cover and put them in the refrigerator to keep. The water will need  changing about every third to fourth day--or the beans get very scummy and  soft--and you can add a little salt each time.     Luppini beans are very traditional at weddings for Italians, Scicilians,  and Portugese. My family is from Scicily and Italy.    DMFERRELL@HAPPY.UCCS.EDU    (DIANE) (TAKES 1-1/2 WEEKS)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6976.5mg		241 %
Potassium 1.4mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.