As much as soy is talked about today, it wasn’t always a well-known product in the West. In fact, scholars of Asian culture and social development, noticed how people in China lived long lives, had large families, and worked the land diligently from generation to generation with trade in soybeans as their main source of income. Their entire livelihood was based on this grain. It took them decades to explore its value and excellent nutritional properties. This product has been an icon of Asian cuisine and life for millennia.
However, in another part of the world, also relatively unknown until the last century, there is a legume very similar to soybean that is native to the South American Andes: the lupin bean.
Lupin bean is a legume cultivated by the ancient inhabitants of the central Andean region since pre-Incan times. According to studies, its cultivation began approximately between 2500 and 2200 BC. Native to the Andes, lupin beans grow at altitudes between 0.1–2.5 miles above sea level, in temperate and cold climates.
Once washed and cooked, it is ready for human consumption. Currently, lupin bean has a strong presence in traditional Ecuadorian cuisine, and because it is a food very rich in protein, it is nutritionally very good for our bodies, even more so than soybeans.
Its cultivation and consumption have grown gradually in recent years due to the ease with which the plant thrives in any type of soil. Lupin has many uses, including medicinal, industrial, and agricultural, and there are also experiments underway to use the plant’s residue as fuel.
Characteristics
Technical name: Lupi Nut
Family: Fabaceae, Leguminosae
Scientific name: Lupinus mutabilis Sweet
Common name: Chocho
Origin: America and Mediterranean
Lupin is an annual plant. Depending on the species it can reach a height of six feet and more. Each plant produces eight to 28 elongated pods, one to two inches long, containing six to eight oval beans that vary in color from white, gray, tan, brown, black, and marbled. They have a high content of calcium, phosphorus, iron, protein, and oils. Various products can be derived from the lupin bean and used in food once the alkaloids that make it bitter have been removed through debittering, either by cooking or prolonged soaking.
Growing Climate
The optimal temperature for this crop is between 46° F and 57° F. It should not be planted in areas at risk of frost and hail, which especially affect the plant in its initial stages of development, though it can withstand these conditions in its adult stage.
Cultivation
The lupin crop is located in the Andes Mountains, in the provinces of Cotopaxi, Chimborazo, Pichincha, Bolívar, Tungurahua, Carchi, and Imbabura. It is planted in dry, sandy areas between December and March and has a vegetative cycle of six to eight months, depending on whether it is an early or late variety. It does not need much humidity but is affected by excessive drought. It requires between six and seven hours of sunlight daily.
It thrives in well-aerated, loose soils with a balanced nutrient profile, predominantly phosphorus and potassium, with good natural drainage and a pH between 5.6 and 6.8. During flower and fruit formation, it requires a large amount of water.
Harvest
The lupin bean is harvested when the leaves yellow and fall from the plant, the stem becomes woody, the pods dry, and the beans can withstand the pressure of a fingernail.
Up to two harvests can be carried out: early-maturing ecotypes (six months) and long-cycle ecotypes (12 months). The first harvest is when the central stems are dry, and their beans are used as seed because they are larger and more uniform.
The second harvest takes place 20 to 30 days later when the lateral branches are mature or dry, with a moisture content of 15% to 18%. Harvesting is done with a sickle.
Uses
Initially, lupin beans were used to make ceviche, potato stew with lupin beans, chili sauces, lupin bean tamales, salads, and refreshing drinks. However, they were mainly consumed as whole beans on their own.
Today, the bean is consumed in stews, purées, sauces, salads, ceviches, soups, lupin bean cream, desserts, and juices. Lupin bean flour can be incorporated up to 15% into baked goods to significantly improve the protein and calorie content.
Growing children are greatly benefitted by the use of lupin thanks to its organic calcium and magnesium content. As a personal recommendation, just wait until you taste lupin in ceviche*, I’m sure you’ll be hooked! Enjoy!
* Ceviche is a cold dish appetizer popular in Latin American countries along the Pacific Ocean. While it is most often made including fish and shrimp, there are many vegan recipes made with a variety of different fruits, vegetables, seasonings, and herbs available online.
Sources: Drummond, C. S.; et al. (2012). “Multiple continental radiations and correlates of diversification in Lupinus(Leguminosae): Testing for key innovation with incomplete taxon sampling.” Systematic Biology. 61 (3): 443–60. doi:10.1093/sysbio/syr126. PMC 3329764. PMID 22228799. Archived from the original on 14 July 2016.
Esteban Salazar is a preventive medicine and lifestyle coach with more than 25 years of experience. His work has expanded as an international speaker and featured guest in many TV and radio shows around the world. He has a bachelor’s degree in Health Ministries and Nutrition from Hartland College, Virginia and also completed additional studies at the E. I. Institute of Applied Chemistry in Mittlesinn, Germany. He enjoys country living with his wife Maritza in the Sierra region of Ecuador. He loves playing the piano, traveling, and vegan cuisine.