Vairano Giant Lupin Bean

Vairano lupin, Vairano giant and lupinaccio: these are the other names by which the Vairano giant lupin bean is known, unique for its large size. Ancient traditional production – today abandoned and substituted by more profitable crops – favors acidic soil, and for this reason the Vairano area, of volcanic origin, lying at the border between Campania and Lazio, has long been adapted to this cultivation.
The plant reaches a 1.5 meters in height, its flowers are white and its leaves an intense green. The fruit is a long, flat, curved legume, 1.5 centimeters in diameter and beige in color, which can contain up to six seeds.
Sown in October and November, the lupin flowers from mid-May until the end of June and prefers high temperatures: The higher the temperature, the more abundant the flowers, the greater the number of pods. It is harvested in July, shortly before it fully ripens; the plants are cut or uprooted and then left in the field to finish drying. Threshing then takes place, historically in the early hours of the morning to avoid the opening of the pods caused by heat.
Once gathered, the pods are beaten and the seeds are gathered, cleaned and selected. To become edible they must be soaked in cold water for 24 hours, blanched for 2 minutes, and finally immersed in brine for 3 days. In the past they were collected in big sacks and submerged in the Volturno river for several weeks. The lupin bean makes a great snack or appetizer and is delicious eaten with olives or pumpkin seeds.

Season

Lupino is harvested in July,available all year round dried