The DANGEROUS BEAN that you MUST TRY! | Mary's Test Kitchen

[@mackenziewitman2432]

Am i vegan? No. Do I plan on ever making homemade tofu? No. Do I watch every single video you post? Yes. I find it fascinating and enjoyable to watch and hey, if I ever get in a pinch i know a lot of different beans I can make into delicious recipes 🤣

[@marystestkitchen]

I appreciate you!

[@ruddiko]

I watch non vegan vids while being vegan so I feel you. There's always something interesting to take away from things you don't directly consume

[@ValariaJet]

Its honestly great fun. I gave the pumkin seed tofu a go with some family and it was a laugh. We ended up with every can of beans in the whole house used to weight down the tofu. everyone had a go picking a spice mix or marinade to go with. Ended up being like we were all kids again making boxed cakes!

[@GarouLady]

same and they do make lupini bean couscous that I bought and haven't tried yet.

[@pandora4078]

I'm the same way..NOT vegan but I've been watching Mary for yrs now and she's the best!!

[@DeeDee-xr9ml]

Being a child of italian migrant parents, lupini were a staple on the table at every party and function. I still remember as kids sitting at the obligatory kids table at these parties, biting off the top of the lupini, pushing hard down on the skin and getting lupini bean to shoot across the table, with the aim of hitting your cousins and siblings with lupini bullets! All my siblings and cousins were gen x and older millennials. It was fun game but I often wonder where all our parents were whilst we were doing this!!?? What a different time! 😂

[@marystestkitchen]

haha sounds fun :-)

[@BoogieBoogsForever]

You think kids don't do that now? Kids are kids. They attack eachother with the stuff if the time... 😂

[@monemori]

Pickled lupini beans are super common in southern Spain, we eat them as a small tapas served with beer, kind of like how you have edamame with beer in some Asian countries ^^ Very interested in using them for milk/tofu/stuff like that, it's something completely different and creative! ❤

[@marystestkitchen]

I think they kind of taste like edamame too!

[@tigana]

It’s so interesting to see how different cultures have similar customs:)

[@tamcon72]

Good to see you, Mary! Lupini beans are great, but SUCH a faff to render edible. Really appreciate your life-risking experiments here, LOL! Thanks for posting!

[@marystestkitchen]

LOL! It's good to be alive ;-)

[@karenjoy511]

After watching your first lipini bean recipe I bought a bag of them and gave them a go. Soaked for days. Cooked. Soaked in slight brine for weeks. Still hated them! But...I found someone who wanted them and gave the rest away. Life is too short to make room for these in my life. 😅

[@marystestkitchen]

And don't let them make your life shorter, right?😂

[@bluewren65]

I totally agree. With all the low effort, delicious beans out there why would I even bother? Fascinating to watch though.

[@sandracarli1110]

I has some today. In Italy it’s easy to find them in supermarket,. ❤

[@marystestkitchen]

I bet!! I had to go to the Italian specialty store in my city to find even the traditional kind.

[@crankiemanx8423]

I'm in Australia of italian heritage,we used to buy the dried ones & prepare them ourselves,but now you can't find them anywhere.ive only found imported jarred ones.which are ok but not as good as preparing your own.

[@lateformyownbirth]

If I had to guess, maybe the high heat and rapid temperature change in the pressure cooker caused the proteins and starches to trap the alkaloids within the bean before the water could leech them out.

[@marystestkitchen]

that's an interesting idea!

[@jenniferfahnestock450]

Woot! Loving the experiments and your beautiful videography. And great editing.

[@marystestkitchen]

yay im so glad you enjoy them :-)

[@jenniferfahnestock450]

@@marystestkitchen , I'm still planning on trying urad dal tofu. I make chickpea, pumpkin, white soy, black soy, and green and pigeon pea tofu regularly!

[@marystestkitchen]

@@jenniferfahnestock450 yay! And let me know how it turns out 🙂

[@Fudgeey]

Fascinating. Since lupini is already high protein and relatively low carb for a bean, I wonder if these would be ideal fur burmese style tofu.

[@marystestkitchen]

It seems to me that the starch content in yellow peas is what helps Burmese Tofu set. But still an interesting idea :-)

[@caroltaylor4282]

Thank you Mary! You never disappoint! My dad came from Northern Italy and so we ate lupini all the time. And yucky because they were so bitter! (You can never forget that flavour!) I preferred cici. (Chickpeas). But, you’ve got me curious to try again…55years later….

[@marystestkitchen]

i wonder why some people like them bitter?? That seems so risky too

[@Reptiliomorph]

You can salted lupini in jars. I used to eat them all the time out of the jar or can. They are pre cooked and not bitter at all, also not way too soft either.

[@marystestkitchen]

yes! I've tried the flavored ones from Brami

[@theyoftheravens]

I don't have any ideas, but wanted to say that it's always lovely to see a new video. Wishing you a good spoons day! 💛

[@marystestkitchen]

Thank you! You too!

[@chrbs296]

Reciperequest: lupinibean chilli And so excited for this new video!

[@marystestkitchen]

Thanks for the #reciperequest

[@Glaaki13]

Now I have to look for them, as I love my "bean pot/stew" and more different beans the better

[@marystestkitchen]

Agree! Variety is the spice of life! :-)

[@jackseve]

My thoughts. These beans need minimum 24 hr to max 48 hrs to soak similar to kidney beans. I also suggest Pressure cooking minimum 1 hr. Soak in baking soda instead of salt.

[@marystestkitchen]

have you tried soaking in baking soda? Salt has been proven through scientific study. I haven't found evidence about soaking in baking soda yet.

[@BigBadWolframio]

@@marystestkitchen My grandma has always soaked legumes in backing soda and they turn out fine, but that's hardly a scientific study xD I don't think it makes a difference vs soaking them in salt.

[@marystestkitchen]

@@BigBadWolframio I notice you said legumes, not lupini? Salt and baking soda have different purposes when I cook conventional beans. Ie baking soda softens the skins, sat seasons them.

[@BigBadWolframio]

@@marystestkitchen Yeah, it's because she does it with most big legumes (chickpeas, lupini, fava beans, but not lentils 🤔), but, yeah, I really don't know the actual purpose or why. Once she was out of baking soda and used salt instead, so I don't think in her mind those serve different purposes 🤣 Hardly scientific, and I know you do an amazing research beforehand. I just thought I'd pitch that there are grandmas around the globe using baking soda for mysterious purposes as a curiosity , although doesn't really help.

[@vknadine]

I would suggest you soak the beans in water with Apple cider vinegar 1 teaspoon per quart of water. Also, it is not a good idea to have too much. It can affect the para-thyroid [calcium overload].

[@marystestkitchen]

is that what you do with your lupini beans at home?

[@mellyblush8416]

I grew up with lupini beans and eat them all the time. I don’t have time to do them this way but for us Canadian’s Mary, unico sells a canned version. I use them for lupini seitan too! I got the recipe from Natalie Matthews on KZbin.

[@bluewren65]

I be keen to try a tinned or preserved version, but all this effort for beans is not for me. I'm so grateful for these videos for saving my time and effort.

[@loubella]

I read somewhere that some Canadian farmers are experimenting with growing the sweet lupini. Hope that continues. They are grown in Australia as well.

[@marystestkitchen]

I think I saw it at Superstore but I skipped on those because I wanted to tofuify my results and canned has never worked for that. But for snacking, that is a great find!

[@rctezluh42069]

welp, this is a new legume i've never heard of until now, upvoted!!

[@marystestkitchen]

Yay! I'm so happy to introduce them to you!

[@laranadesign4764]

@3:45 Yes it does matter. In my own experiments with my soymilk maker's "quick soymilk" (no soak) vs 4hr soak vs 8hr soak, the fully soaked (8hrs) beans made the best milk.

[@marystestkitchen]

4 vs 8 sure. But 20 vs 24? not a whole lot of difference. In a later test, I found that if I wanted to pressure cook, 48hrs worked best. At that point though, it's more convenient to do the salt brine to remove more bitterness.

[@jaed9297]

Its like sweet almonds vs bitter almonds! I think the distinction in legumes and nuts isn't literally and refers more to toxicity concentration now!

[@marystestkitchen]

I think you're right! It's sweet to be alive 😁

[@dibamoca9885]

Your videos always have such a great flow.

[@marystestkitchen]

Aw thank you so much! ☺️

[@EvanBoyar]

I've always been a little afraid of DIYing lupinis because of all the DIYers DIEing, but your video has given me some confidence. (Famous last words?)

[@marystestkitchen]

Just don't eat them when they haven't been completely de-bittered!

[@CarinaCoffee]

I didn't know about the "dangers", but I just checked and here in Germany you can find them in "Bio supermarkets" aka supermarkets carrying mostly organic products. There's some chain ones, but we also have smaller mom and pop type organic stores that might have them. And I feel like the zero waste shops probably sell the dried ones. There's also an online store a lot of vegetarians and vegans use, that is available for most of the EU and the UK called Koro and they sell them as well. It's the type to go when you want to order less commonly found things like puffed amaranth and they do sell stuff in bulk too, you can get really big backs of soy curls for example. Maybe this is helpful for those that want to try them, but can't find them locally.

[@marystestkitchen]

thanks for sharing :-)

[@OmenaOmega]

Thanks for the info. In France I used to buy brined lupines from the supermarket to eat as a snack or make vegan "goat cheese", but now living in Germany I can't find any! Maybe I should check turkish or arab supermarkets, since it's a mediterranean thing

[@CarinaCoffee]

@@OmenaOmega you could check Alnatura, I feel like they'd have those or maybe a Reformhaus, otherwise I really do recommend the koro online shop.

[@stephaniebrady31]

This was fascinating!!! Thank you for another great test! 🎉 So, sweet lupinis are best whole? Are there any recipes other than on salad?

[@tktyga77]

I thought for a long time lupini beans wouldn't have to be peeled for eating until my grandmother (who is from the Açores) told me about it & the use of it in Portuguese food

[@marystestkitchen]

what a nice memory :-)

[@anabelsama]

I love lupins, I eat them in Spain all the time, just like olives

[@mattia51296]

I loooove lupinis AND I looove your Will It Tofu series!! Always looking forward to the next experiment episode! Keep rocking Mary

[@marystestkitchen]

Thank you! Will do!

[@DragonGeminiSan]

My favorite new word: tofuified. Thank you Mary. Lots of love from the Netherlands.

[@marystestkitchen]

You're very welcome 🤗

[@judysbakeryandtestkitchen1654]

Very interesting! I got a jar of lupini/lupin being in my local international store. Now I understand why the liquid was a little yellowish. I have a recipe for hummus, which is pretty good.🎉. What’s great about them as they are lower Car than other beans!

[@gkiferonhs]

It would probably draw the bitterness out better without any salt. You are depending on osmosis to get the chemical from the center of the bean and out the surface. Pressure makes that harder and since the chemical is flowing through the bean itself, the exit speed depends on how quickly you get the chemical off the surface. The more things that are dissolved in the water, the harder it is for the chemical to leave. To enhance removal, use lots of clean water, agitate often and thoroughly and drain the water a few times.

[@harvest5218]

Never had these before and call me paranoid but I would've done a second soak cycle on the raw beans anyway.

[@marystestkitchen]

probably a good idea!

[@BrittanyCocchino]

I live in Abruzzo Italy where not just these, but beans of all types are a staple. For a "will it tofu" episode try borlotti beans or cicerchia. I have done my own "will it tofu" with both. They both work fabulously. So far I have done red lentils, ceci (chickpeas), borlotti, cannellini, cicerchia, black beans and pinto for my own personal "will it tofu" experiments.

[@jessiesscienceonline29]

I once bought cooked lupini beans that were sold as snacks in little vacuum packed bags. They were inedible and memorably disgusting. At the time, I had Egyptian spiny mice as pets. The lupini beans were one of only two foods they ever refused (cranberries were the other). Now I wonder if those commercially prepared beans had the toxic alkaloid in them.

[@marystestkitchen]

aw noo that is so surprising that they would sell them that way

[@humfreee]

Maybe the pressure cooker wasn't so good for these beans due the lack of agitation? Unlike a pot boiling on a stove, there's very little water movement in a pressure cooker. Also adding bicarb of soda or salt makes beans soften quicker so I wonder if either would have helped here.

[@marystestkitchen]

I have the same suspicion

[@tangoangel2782]

Lupini are awesome. There is pasta made from them too.

[@owenheckmann6962]

Another great video from Mary’s test kitchen. I’m not used to getting a sense of dread from my legumes, but for the protein…

[@marystestkitchen]

Haha usually legumes are so innocent 😇

[@collinshay6756]

I love this channel!!!

[@oqasho.]

I eat an enormous amount of lupini beans at a time (which are usually far apart) and I never knew that they can be fatal. I'm not concerned anyway because the poisonous bitter flavor is intolerable.

[@marystestkitchen]

yes it's horrible! I don't know why anyone would eat them that way. But they have!

[@carolinekaufman2210]

Mary, have you ever considered making a PO box so fans can send you cool beans we find? I keep seeing the prettiest beans at the local farmers markets, would love to see if they make pink or purple tofu, how they taste ect!

[@marystestkitchen]

It would be so nice but we live in a world where that's too much of a risk.

[@carolinekaufman2210]

@@marystestkitchen Completely understandable. Its crazy out there, best to be safe!

[@maryd2305]

Great video. 😊 I saw you removed the skin of beans. Are they inedible after cooking or marinating or is it a texture preference.

[@marystestkitchen]

They are nearly pure fiber, so while technically edible, they aren't the most pleasant.

[@BoogieBoogsForever]

Lupinis sell at every grocery store in Toronto. I buy them in the can -comes in a salt broth.

[@BoogieBoogsForever]

I never heard of them being dangerous..m

[@u2bAriel]

Hi Mary! Loved this video! Maybe you can cook it after the milking stage

[@marystestkitchen]

I did it that way in the first episode that we tried lupini beans. You'll find the link in the description if you want to watch that one ;-)

[@purplesoda793]

I’ve heard lactofermenting foods high in anti nutrients and toxic compounds are supposed to be able to remove almost all of them from the food, but it would give the beans sour taste

[@marystestkitchen]

I'm sure that helps for some things. But for lupini beans it's really important to have the toxins removed through the rinsing process. Improperly processed lupini beans ARE actually dangerous.

[@melfhlzahlpd]

I tried to make lupini hummus a while back. It was awful and I tossed it. Time to try again!

[@marystestkitchen]

Poor you! I can only imagine how awful bitter lupini hummus could be!

[@terrifict1035]

Informative video! I'll say thanks for the experiments!

[@marystestkitchen]

You're very welcome!

[@extropiantranshuman]

maybe you will one day create a dangerous tofu playlist lol - I bet fava beans would fall into there, as well as lupin seeds (not the same as lupini beans), etc.

[@morgan0]

you gotta try frying them, it’s really good. the brined ones are like perfectly preseasoned too lol

[@GigaDavy91]

i think that the gelling of the starches in the Lupini slowed down the diffusion time, basically a long soak of the raw beans in a lot of water is needed, you might be able to reduce the time by using demineralized water, but you will also lose more minerals in the extraction. higher temperature below 40 °C would also make it faster, but it wouldn't be safe to do so (bacteria loves a warm bath with a lot of food, and if you give them the time they will thrive in it 😂) .

[@marystestkitchen]

Yep it's the cooked starches I suspect most of all. It happens with soy as well.

[@CrystalQuartz]

Thanks Mary! 🌷

[@marystestkitchen]

you're very welcome!

[@Conus426]

This is one powerful bean

[@adim00lah]

I've used lupin flour to make indian dal and it tastes pretty good. I would like to do vegetarian keto, but I just don't think I have the discipline for it.

[@marystestkitchen]

What an interesting way to make dal! I'll have to try it sometime

[@sunnystump5155]

Thank you

[@cheskydivision]

I usually toss half teaspoon baking soda into my beans … beans that take a long time I add it at any point. Beans that are mostly cooked I add the last few minutes. Testing soaking with baking soda. Not sure of the results.

[@marystestkitchen]

interesting idea!

[@stefashaler8340]

Do sweet lupini beans have as much protein as regular ones? Thanks for all your work.

[@marystestkitchen]

I believe they do!

[@ellie.starsky]

i'm no physicist so might be dead wrong but i think it's the pressure in the pressure cooker that interferes with all the bitter compounds leeching out of the beans into the water + it needs more time🤔

[@marystestkitchen]

I'm betting it has something to do with the pressure or the differences in the movement of the water under pressure vs not too.

[@expodemita]

In spain are very common we call them altramuces or chochos.

[@marystestkitchen]

Very cool! Thanks for letting me know

[@ThePandaPhotographer]

The reason why the being stayed dinner is because you're using the pressure cooker and only allow the beans to sit in the pressure cooker. That's why the water stays yellow , over the stove is the best as steam and other toxins are released 5:30

[@marystestkitchen]

The water from the stove top beans and the water from the pressure cooker looked the same amount of yellow to me.

[@EvlNabiki]

I'm not sure which province you're in, but usually the middle Eastern stores have them in stock ❣️❣️❣️

[@marystestkitchen]

I'm in Calgary, Alberta. I went to a few different stores and could only find the traditional bitter lupinis. No sweet :-(

[@cole8761]

Have you ever tried making tofu with black eyed peas. I’m growing some this season and am looking for more ways to use them.

[@eklectiktoni]

I wonder about them too. And lima beans.

[@marystestkitchen]

not yet ;-)

[@13Luk6iul]

For a while, you could buy lupini tofu in German organic stores. I‘m not sure, if thats still around

[@user-bv7mk8id5t]

I had these dried prob roasted and salted. What a strange tasting bean!

[@marystestkitchen]

They taste like boiled peanuts or edamame with a hint of tea-flavor to me

[@michelesoto5919]

Been looking foe these in many places because of the lower carbs.

[@martynabieniok9669]

It's weird that it didn't turn into a tofu. In Poland there is at least one brand that sells lupini tofu! They call it Lufu, I think

[@parkerhahaha]

I have found pickled lupine beans at Palestinian supermarket and they’re so good especially baked/air fried

[@marystestkitchen]

sounds delicious!

[@BliffleSplick]

Adding salt may make our tongues register the bitter less, but it may still be there. It would be nice to find some tests (chemically) that could determine how much of the alkaloids remain

[@marystestkitchen]

While preparing this video, I read a study where they compared four methods of debittering and measured the alkaloids remaining. One of those included using salt water. The results found that while both plain water and salt water were effective, the salt water took less time. Unfortunately, I didn't save the link - but it's out there!

[@3rdmm]

Since I have both lupini and soy beans in the cupboard right now, I checked the declarations, and they say 15% protein for lupini and 35% for soy. ?

[@marystestkitchen]

Look at grams and calories per serving. Not percentages.

[@3rdmm]

@@marystestkitchen The percentages are my doing, EU declarations state protein as 15 and 35 grams per 100 grams, for lupini and soy, respectively.

[@marystestkitchen]

@@3rdmm as the video infers, lupini have more protein on a per calorie basis. This is based on the USDA database.

[@pandora4078]

Amazon US has 3 different sellers selling 2 lb bags of uncooked sweet lupini beans and one bag of mini sweet lupini beans. The price varies from $9.99-$14.99..

[@marystestkitchen]

That's good to know. Thanks for sharing :-)

[@bunkertons]

Frankly, I dont care how nutritious a food is. If the word "toxic" is associated with it, I'm stearing clear. 😂

[@GLD974]

Every bean is toxic when raw

[@marystestkitchen]

hey, it's okay if you don't want to live dangerously ;-)

[@afernandesrp]

My grandpa in Brazil loved those. He used to boiled them for hours and the smell was awful. I never liked the taste.

[@marystestkitchen]

aww haha bittersweet memories ;-)

[@alexsmith9983]

Altramuces! we eat these as a snack in Spain

[@marystestkitchen]

Love it!

[@arthorim]

A friend of mine gave me a jar of lupini beans and he said it took 2 weeks of soaking. I think I wouldn't be able to make it lol delicious tho.

[@katzqzine]

#reciperequest how about sprouting and cooking beans before making them into fu? the leftover pulp can be used in baked or non-baked goods or in savory dishes. some beans like lentils are eaten sprouted so maybe just sprouting the beans could work too. sprouted beans offer up bioavailable nutrition. i always sprout and cook my beans before eating. thanks for sharing your experiments- love your channel! =>

[@jaredf6205]

It seems like some things turn to tofu by pressing out the liquid and using the solids and some things turn to tofu by curdling the liquid.

[@marystestkitchen]

lol I think tiktokers and youtubers have really messed up the meaning of "tofu". The first kind you are thinking of which is made like polenta are different takes on Burmese Tofu. Tofu on the other hand is made from curdling plant-based milk, typically soy.

[@jessicalatten7173]

Are you going to try again to tofu it by blending before cooking next time? Thanks for the vid- they look like something I’d like to try.

[@marystestkitchen]

I tried that during the first lupini episode (link in the description if you want to see how turned out 😭)

[@jessicalatten7173]

@@marystestkitchen ahhh gotcha. So lupini beans aren’t tofu able 😅

[@marystestkitchen]

@@jessicalatten7173 maybe if the sweet lupini beans are actually totally "sweet". I still think it's possible! However, I've been told I'm an overly optimistic person 😂

[@SimranKaur-oy5oj]

Not as tofu, but I have seen tons of videos using lupini beans in seitan recipes. I wonder if the flour also tastes bitter.

[@marystestkitchen]

the flour is supposed to be made from debittered lupini. However I did try it once before and it tasted awful.

[@cyssoK]

You can just buy jarred cooked lupini beans in any middle eastern grocery store

[@marystestkitchen]

I'll have to look again the next time I go.

[@tricky2917]

Are there any root vegetables that are rich in protein?

[@jazx5418]

Peanuts and other ground nuts, though they technically are not root veg. Potatoes have some but not a whole lot

[@RoseRedRoseWhite]

I wonder if you could safely use the cooled liquid to dilute and spray plants to deter bugs?😮

[@marystestkitchen]

I haven't found any evidence online that is can be reused safely

[@tangoangel2782]

Of course pressure cooking is different.

[@jessicalatten7173]

I soak and pressure cook :)

[@marystestkitchen]

Just 24 hours of soaking?

[@jessicalatten7173]

@@marystestkitchen I wasn’t talking about lupini beans specifically. I soak any beans I cook overnight before putting them in the pressure cooker to make them less gassy. Plus I like my beans on the softer side :)

[@marystestkitchen]

@@jessicalatten7173 oh gotcha 😊👌

[@hammockmonk]

So funny how hard we work, as vegans, just to get our food edible... 😂

[@Momfasa]

Maybe try to add some bicarbonate in the soaking water? I do that with chickpeas, makes a huge difference. They get bigger and softer. Yum!

[@marystestkitchen]

What an interesting idea to try :-)

[@danielpicassomunoz2752]

20 minutes ain't enough

[@marystestkitchen]

Apparently not for only 20 hours soaked beans! But for 48hr soaked beans, it has worked out :-)

[@edwardgobbo9685]

What I am wondering is that if anyone has attempted to mix these with garbanzo(chick peas) to attempt a falafel with a higher protein content? My next stupid idea...

[@KhadijaBenourek-be5nx]

Arabs eat this bean a lot you can find dry and canned ones at Arabs stores ,my mom eat this a lot she is diabetic and that help lower her blood sugar

[@marystestkitchen]

I could see why: high protein and fiber :-) Both good for diabetics

[@nikospantelis6492]

#reciperequests anything burger/meatballs, from high protein ingredients

[@marystestkitchen]

thanks for the request! :-)

[@kim-mr7oh]

is the bitterness because of the anti nutrients?

[@marystestkitchen]

Not the kind you're thinking of when people commonly talk about antinutrients in beans. It's from a collection of poisonous quinolizidine alkaloids. Luckily, they are water soluable and can be removed.

[@kim-mr7oh]

@@marystestkitchen thank you for your answer! i have another question, can i cook the beans in the instant pot for one hour but no high pressure? like i would normally on the stove? or it’s definitely better on a pot on the stove? i am knew to the instant pot so idk the differences yet

[@marystestkitchen]

@@kim-mr7oh I haven't tried cooking without pressure in the programmable cooker. But I assume it'll be the same as cooking on the stove

[@kim-mr7oh]

@@marystestkitchen thank you 🙏🏽

[@louisacuriel4651]

❤❤❤

[@marystestkitchen]

thanks for watching!

[@rajo741]

God just buy them already cooked and brined in 750 ml jars or cans. They’re available in all Italian or Middle Eastern shops for five bucks. I’ve been eating them since the 70s. I know how long it takes to prep them from scratch and it’s ridiculous.

[@melobrien2506]

If you have a nut allergy they have similar allergens.

[@juliedesnick7401]

I've heard about this bean. It's good against diabetes.

[@marystestkitchen]

I could see how that would be true 😊

[@guerra6890]

So there are no strains of non-bitter Lupini beans commercialy available? Damn, plant biotechnologists should take on the task of developing such a strain, don't you think?

[@marystestkitchen]

I'm sure there are. I was only able to find the ONE brand available to me in Canada (and it's out of stock now lol)

[@guerra6890]

@@marystestkitchen Maybe, but I still think it should be more widespread🤔

[@SyIe12]

👍⭐⭐⭐⭐⭐❤❤❤❤❤💯

[@marystestkitchen]

thanks for watching!

[@TitusChristopher-b7z]

White Angela Walker Nancy Clark Robert

[@jn1ty]

Sorry but no bean is worth all that. There are so many different beans to chose from so why take even a little chance?

[@marystestkitchen]

They are really good when prepared properly!

[@Thecodexnoir]

DangerBean 🔫🔫

[@marystestkitchen]

they certainly are!

[@lindapb6529]

Awww, bummer! I wanted lupifu? 🥲But thanks so much for trying it! I buy them fully prepared, but not often cause they’re pricey!

[@marystestkitchen]

Me too! Last time using raw beans we did get a better result. But it wasn't properly debittered. I'm sure there's a way though :-)