I recently bought a jar of Lupin beans brined in salt water, and even though it tastes perfectly pleasant and the beans were prepared perfectly, they were extremely salty. I was wondering whether anyone has any tips on how I could draw the salt out of the Lupin beans? The thick skins are still attached by the way and need to be removed before consumption.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)