Preparation of Tremoços | Lupini Beans, Portugal's Most Popular Snack

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[@NohaGirgis-ue3jy]

We eat those in Egypt too! We call it “ Termes”. We like it with a squeeze of lemon and chili pepper flakes. Thank you for sharing.

[@msbockel]

I love these but had no idea how much went into them. Makes me even more appreciative to try to make it myself. Thank you

[@Maniak-e8b]

growing up in lebanon i remeber buying these of street vendors very popular there as well.

[@missyginx]

That is the sweetest thing “now go cook for someone you love” 😍 Thanks for the instructions! I hope my first batch of tremoços turn out just like my partner always used to eat them in Portugal. Childhood memories 😊

[@carlj4992]

This is the best process for tasty lupini beans. If you are buying them cooked already the taste is different than you making them fresh. There are preservatives in the ones sold in jars or plastic bags the taste is different. Get them dry soak and cook them. I use salt in the process of changing the water out about five times daily once in morning afternoon twice and twice again at night. Usually takes 3 days for the taste to be good and all bitter gone.

[@sugarbabylove1000]

We love these hear in Egypt too. Yum.

[@libramoon2]

Had them in Mocambique and they were delicious and soft. Bought some here in UK (from a Portuguese shop) and having an endless cooking fight to get them less salty ,uncrunchy and edible, like tryng to cook and eat pebbles.

[@user-hx3yr3fc3y]

Start process with dried beans. Beans in portugese shops are already processed.

[@aarontuplin]

It sounds like these beans don't want to be eaten

[@janejustin1788]

hahahah

[@nothingness4884]

In Middle East they are called "Tormos." Great healthy source of protein.

[@JustCookwithMichael]

Interesting! I didn’t know that. Thanks for sharing.

[@MrAzazel1987]

Thank you!!!

[@mikeearls126]

Just in the middle of making my first batch....all thanks to your recipe. I didn't realize how nasty the beans are until they are soaked to get out all of that bitterness. It took me about 3 days changing the water 3x per day to get out the bitterness.....now to the brining...thanks for the video

[@nono86753]

Back in the days, my dad used to leave these under running water, in the bathtub for days.

[@libraryminnie5892]

No wonder they are so expensive, that is a lot of work to get them to an edible state! I am going to buy them prepared to be sure I like them before any attempt to go through that major process. Interesting, thanks for showing how it's done.

[@JustCookwithMichael]

Thank you! 🍻

[@darkguyitsme]

They are popular in the middle east too

[@beverleybrangman2191]

Great video, thanks, it works

[@iron-mage]

in the uk you can usually buy them already brined in a jar or vacuum sealed bag from most 'world food' type stores, eat em straight from the jar

[@iron-mage]

@@wwlt.trevor0512 i usually just serve them straight from the brine as a side like how olives are sometimes served, sometimes i empty out the brine and put in fresh brine with herbs or spices, and sometimes i fry them with herbs and spices and serve them with leftover pasta which I've fried

[@mnchnn]

If you get them in a jar you should rinse them as most will be covered in preservatives. Then you can salt or try different spices and herbs

[@iron-mage]

most of them are marketed as you being able to eat em straight as they come tho i do usually change the brine & add spices anyway

[@tonymartiniello8008]

Thank you for your video we love Tremoços. Unfortunately where we live now we cannot find them , we will try to bring the dry one's and make them at home. I used to eat those in Portugal all the time. Miss eating Tremoços. I thought they were more difficult to make. You did a great job explaining.

[@JustCookwithMichael]

So nice of you, Thanks🍻

[@janetill1158]

Hi, thank you for the video. I bought some of these. Once finished should the beans be soft or still quite firm. I used my instant pot to cook them after soaking for a couple of days and keeping on with water changes. I have soaked and changed the water for over a week and have now put them into a 2% brine. I’ll change the brine each day for 3 days. Then see if the texture is softer

[@JustCookwithMichael]

Hi, Most of the time I think the Tremocos are fairly firm - a little firmer than an edamame (soy beans). I tend to like mine softer. If you want your beans to be softer, bring them to a boil, then discard the water. Then for a second time fill up the pot with water and bring it to a boil. And continue the recipe. (they will not get softer during the brining step. So if you want them softer it needs to be done in the boiling step of preparation)🍻

[@pg3mx]

I'm from Madeira island buy a beer and you get as many tremoços as you want xD

[@3mar00ss6]

weird the one's I buy here in Egypt soak over night cook the next day for half an hour wait for 2 hours to cool and boom no bitterness what so ever never dared buy the bitter variety tho so maybe that's what's happening

[@rsakhaled]

just buy the sweet lupini beans and avoid the days of work.

[@theliquidllama1]

I guess we Ecuadorians and Portugal have a lot more in common then I thought.

[@consueloenlatierra6680]

Ecuadorian lupini Chocho tastes much better....

[@horriblekitty13]

Does the process of boiling them kill them, making them unable to sprout? Are these beans that are also good to eat if sprouted first vs soaking them for days? I normally sprout beans to make them more digestible

[@carapomeroy8595]

Hiya! Thanks for the video! I’m halfway through mine. Any idea how long these keep?

[@JustCookwithMichael]

I believe their shelflife is about 2 to 4 weeks in the refrigerator.

[@ceciliamedeiros447]

Thank you Michael. Are there any other recipes to use lupini beans other than snack?

[@JustCookwithMichael]

I have made Lupini bean hummus. You can use it as a dip or sometimes I spread it on top of a cooked piece of fish. Recipe: cup of Lupini beans prepared and skinned, 2 tablespoons of extra-virgin olive oil, two cloves of garlic, 1 tablespoon of chopped parsley, pepper, and about a quarter teaspoon of salt. Put all of the ingredients in the food processor and blended until smooth. 🍻

[@MTGoddard]

That’s exactly how it cook in Equador( same process) obrigada !

[@JustCookwithMichael]

You’re welcome🍻

[@MTGoddard]

@@JustCookwithMichael 🇧🇷❤️🌷🇧🇷

[@ryanm1254]

When you are soaking them and changing the water over several days, are you leaving them out at room temperature, or are you keeping them in the refrigerator during that process?

[@JustCookwithMichael]

Hi yes you want to change the water 2 to 4 times a day and I do keep them in the refrigerator. 🍻

[@adamturner3402]

Question on the boiling step: should the beans be cooked through and soft after boiling, at the same level of doneness you'd cook other beans that don't get brined? My home has very hard water that makes it difficult to thoroughly cook beans; my usual bean-cooking method is to simmer, check to see if they're soft, then (if they're not done yet) add baking soda and boil some more (this usually raises the pH enough to get them cooked and tender very quickly). I just did this after simmering my tremoços for 2+ hours, but the few beans I checked for doneness still had a texture that I associate with beans that aren't fully cooked. Do I need to simmer for even longer, or will the brining over the next couple of weeks soften the beans to where I want them?

[@JustCookwithMichael]

Hi, yes more days of soaking help soften up the beans a little bit. The many times I’ve had this at different Portuguese events they are never quite as soft as a fully cooked canned beans. they seem to always have a little bit more of a bite to them (firm texture) I am also a fan of soft beans. One other technique I have used when making the Lupini beans is to boil them twice. After the first initial day of soaking. I put them in a pot of cold water bring it up to a boil, discard that water rinse them and then put them back into an empty pot. I fill it again with cold water bring it to a boil a second time. Then I proceed with the recipe as usual. it does seem to make them a little softer also it speeds up the process (leaching out the bitterness)by one or two days. 🍻

[@ovh992]

I cooked mine in a hard boil for an hour and a half and then soaked in saltwater for 5 days (I changed the water twice a day). The beans end up perfect.

[@Java-Junky]

What kind of texture should these have? I bought a can of lupini beans and they have a texture like an over ripe garden pea, somewhat dry and mostly flavourless. Is there a way to soften them or is this just how they are?

[@JustCookwithMichael]

In general I have found that Lupini beans are a firm. (as a comparison I would say they are much firmer than a canned bean and a little firmer than a soy bean you would find in edamame at a Japanese restaurant) I’m not sure if you could soften the beans after they have already been cooked, but you could always run a small test and put a few Lupini beans in some simmering salted water to see if it softens the beans and increases the flavor. My personal preference when I make them from scratch is to cook them a little longer than most people because I like them more tender.

[@lolocaboclo]

I change the water 4 times during 5 days and there's a foam on top that do not go away. i wash real good and few min later there's a foam. now I'm using salt, after 5 days still bitter. do you think it went bad? or with the salt the foam will go away?

[@JustCookwithMichael]

Hi, the foam is nothing but excess starch and denatured protein from the beans. It can't hurt you and won't adversely affect the flavor of the beans. It’s even common when you open a can of garbanzo beans that there’s a lot of foam. The amount of time needed to soak the Lupini beans can vary. I would try soaking the beans for at least 2-three more days-changing the water at least twice a day🍻

[@lolocaboclo]

@@JustCookwithMichael tks so much for the information. I believe i also cooked too much. Left 8 min on pressure cooker , turn it off and left there untill cools it down so propably a mistake. Ill keep it for more 3 days and see what happens. Tks again

[@justpassinthru]

Thank you! You prepped a lot of beans to start. If they only keep about a month how did your keep them or did you all eat them all? I've bought brined in a sealed bag here in US so was hoping there is a way to prep and store? Also if you wanted to grind them for flour/flakes do you know if you'd dehydrate after prepping before brining and then grind? Thank you!

[@JustCookwithMichael]

I think the only reliable way to store them long-term is to pressure can them. I don’t know a lot about it you would have to Google how to can vegetables. I did try freezing some, but that did not work well. Freezing changes the texture in a bad way. I have never tried using the beans to make a flour. Best of luck🍻

[@justpassinthru]

@@JustCookwithMichael thank you!

[@Dnosirrom]

Share them with family, eat them! They never last long in our house!

[@adamanderson7486]

Sounds awesome, where would I buy these special beans?

[@JustCookwithMichael]

I think the special beans you’re looking for could be found at Sunnyside in Oakland. But if you want some dry Lupini’s ....would you believe it Amazon carries them

[@WillowFrancis]

Hello, what can you do with these beans? I eat KETO and have been looking desperately for real recipes ( not just “ toss the beans into a keto salad“ ). I bought two huge jars with the intention of recreating refried beans ( even if they are not black) because I wanted to make a keto bean and cheese burrito; but once I tried them I realized they were too hard and the texture didn’t lend itself to be mashed like regular black beans. Do you have any ideas? Thanks

[@JustCookwithMichael]

Lupini beans are a great addition to a ketogenic diet due to their high protein and fiber content while being relatively low in carbohydrates. Lupini Bean Fritters : Mash lupini beans and mix them with almond flour, eggs, chopped herbs, and spices to form a batter. Fry spoonfuls of the mixture in olive oil or avocado oil until golden brown. These make a great appetizer or snack. Lupini Bean Hummus : Blend lupini beans with olive oil, lemon juice, garlic, and tahini to create a low-carb hummus alternative. Serve with keto-friendly vegetables like cucumber slices, celery sticks, or bell pepper strips🥑

[@WillowFrancis]

@@JustCookwithMichael Thanks for the ideas!🙏🏻

[@ovh992]

These beans are a nightmare! I consider myself lucky in that the bitterness went away in 6 days.

[@suzannel8585]

Thanks for the info! Do you ever marinate them (in oil)?

[@JustCookwithMichael]

I haven’t marinated with oil. Oil will not penetrate the beans. If I was to add oil I would do it right before serving. Mixing in some extra virgin olive oil with the beans. The flavor of the oil would be delicious but just on the surface. Another option, although a pain, is to take the skins off of the Lupini beans before serving and drizzle them with extra-virgin olive oil. 🍻

[@rustlingbushes7678]

I saw someone in Brazil say that they have a cheese-like flavor. Is this true?

[@JustCookwithMichael]

To me they don’t taste like cheese, they are usually slightly salty and if I had to pick a similar flavor I would say something like a butter beans or garbanzo bean. 😋

[@rustlingbushes7678]

@@JustCookwithMichael, interesting. They're have twice the protein of butter beans and garbonzos. No wonder they're a good snack.

[@zhejiang3597]

Do you have to brine? I have to watch my salt intake. Thanks.

[@JustCookwithMichael]

Hi, no, you do not have to brine. . soaking in plain water or allowing plain water to run over the Lupini beans will extract the bitterness from the beans. The salt is just there for flavor. I never tried it but I would guess you could skip the salt and just go heavy on other flavorings such as garlic, peppers, bayleaf, and other spices. Good luck🍻

[@zhejiang3597]

@@JustCookwithMichael Do you pickle with vinegar? Thanks again.

[@JustCookwithMichael]

@@zhejiang3597 I have not pickled Lupini beans. If you decide to give it a try I would suggest using a few jars and making separate batches with different amounts of vinegar to see which one you like the best.

[@zhejiang3597]

@@JustCookwithMichael Thanks

[@h.b.4443]

No need to brine. I’ve been eating Lupin beans for decades prepared exactly the same way as in this video but without the salt brine. I love them with zero salt.

[@SERGIO-cr6uy]

I don't believe you're currently living in Madeira or are you?

[@JustCookwithMichael]

No, I never lived there. My parents are from Madeira. Although, I’ve been there a few times visiting.

[@SERGIO-cr6uy]

@@JustCookwithMichael OK, here's the thing, you have a good channel but don't have many viewers. If you were living in Madeira, I would have suggest you to invite the "Stay Classy Vlog" couple, and make a video with them. But it won't work since you ain't there. Anyway, if I were you I would suggest you to subscribe to their channel and comment so that people see your name and check your profile/videos. Don't do the "Plz check my vids.." it's pathetic and annoying. Stay Classy Vlog have over 60K subscriber. There's expats living in Portugal with their own channel, you should subscribe to them as well.. Comment and get urself visible!

[@JustCookwithMichael]

Thanks! I do enjoy watching their videos!

[@saltyamerican1677]

Mas que caralho é isto?! Just cut out the middle man & buy the goncalves brand that come in a ready-to-eat jar!

[@lolocaboclo]

how about if you live far away? where there's nothing on the supermarket and still want to have a good protein source and want to eat something without preservatives?

[@miguelsanchez3784]

Much ado about nothing. Wasting time.

[@petejansen8098]

Way to much trouble.