Sort through the lupini, removing any bad-looking lupini and other foreign matter, then rinse well.
Place the lupini in a large bowl, cover with water and let soak overnight.
The next day:
Drain and rinse the lupini.
Place the lupini in a large stockpot and cover with cold water.
Bring to a boil, turn down the heat and simmer for about an hour.
Remove from heat and let cool.
Rinse the lupini again; put them into a gallon jar and fill with cold water.
Place the jar in the refrigerator
For two weeks, drain and rinse the lupini well every day, refill the jar with lupini and cold water and refrigerate.
On the 15th day taste a lupino noting the bitterness. If still bitter repeat the drain, rinse and refill process for 2 more days and check again. Repeat as necessary until the bitterness is gone.
When satisfied the bitterness is gone, drain and rinse lupini and return them to the jar. Add 4 or 5 tablespoons of salt and cover with cold water.
If you prefer, you can store in quart jars. Evenly distribute the lupini into quart jars filling them about ¾ to ⅘ full. Add 1 tablespoon of salt and cover with cold water.
It is very important to drain and rinse the lupini daily. There are bitter alkaloids in the lupini that leach into the water. As you go through the process you will see the drained water change over time from a yellowish hue to clear as the alkaloids are removed and bitterness is gone.
Serve the lupini in a bowl sprinkled with salt and, if desired, ground black pepper.
This recipe is printed from Così Italiano @ www.cosiitaliano.com