Portuguese Style Seasoned Marinated Lupin Beans • Tremoços Temperados

Here’s a really interesting little snack for you. When you season lupin beans, you move past that plain, slightly sweet flavor they have on their own and turn them into something with way more character, more depth, and a little bit of a bite. You can go all in with a full seasoning like the one below, or you can keep it simple with just a pinch of garlic, some fresh coriander, or a few coarse grains of salt, any of those small touches already make a real difference.

This is one of those recipes that barely takes any hands-on work, but rewards you with a much tastier version of something you’d otherwise just eat plain out of the jar. And here’s the best part, this is a true classic Portuguese snack.

You’ll find tremoços absolutely everywhere in Portugal, sold from supermarkets, served in cafés, and, most of all, showing up on the table whenever there’s a football match on. They’re cheap, they’re delicious, and they’re perfect for sharing with a group while everyone’s eyes are glued to the screen. Let’s get to the recipe!

Portuguese Style Seasoned Marinated Lupin Beans • Tremoços

Servings: 2
Time: 10mins
Difficulty: Easy
Rating: ★★★★★
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Tremoços are great by themselfs, but well seasoned they are even better.

Ingredients

Lupini Beans – To Taste (Approx. 10 Tablespoons)
Garlic – 1 Clove, Minced
Thyme – A Pinch
Bay Leaves – 2
Water – As Needed
Vinegar – 4 Tablespoons
Salt – To Taste

Directions

Place the ready-to-eat lupini beans (either jarred or freshly cooked) in a bowl and season with a pinch of thyme, 2 bay leaves, a clove of minced garlic, and a pinch of salt.
Pour in enough vinegar to cover them (I used white wine vinegar, but cider vinegar or rice vinegar work well too), then finish filling the bowl with water, let them marinate at least overnight.
Then, simply enjoy them with a cold beer, enjoy!

Notes & Tips: If you’re starting from dried lupin beans, make sure they’ve already been fully de-bittered and cooked before seasoning, otherwise they’ll be unpleasantly bitter no matter how good the marinade is.

The marinating step happens in the fridge, so no oven or stovetop temperature is needed here, this is a cold, no-cook seasoning method.

Letting the beans sit for at least the full 24 hours (overnight) gives the garlic, thyme, and bay leaf time to really infuse the vinegar and water brine. If you have the patience, letting them marinate for 2 days instead of 1 deepens the flavor even more.

Don’t skip removing the outer skin (the husk) when eating, it’s tough and not meant to be chewed, only the tender bean inside is the tasty part.

Store leftovers in the same brine in an airtight container in the fridge, they’ll keep well for several days and the flavor actually improves the longer they sit.

Swapping the vinegar changes the personality of the dish, white wine vinegar keeps things classic and Portuguese, while cider vinegar adds a fruitier note and rice vinegar brings a milder, slightly sweeter edge.

Serve them chilled, straight from the fridge, alongside a very cold beer, exactly as they’re traditionally enjoyed at Portuguese cafés and football watch parties.

This recipe for Portuguese Style Seasoned Marinated Lupin Beans • Tremoços was originally created on BakeAfter.com. Esta receita de Tremoços Temperados foi publicada em português no Iguaria.com.