Tremoços are traditional Portuguese pickled lupin beans that are naturally high in protein and fiber. The commercial version is already quite clean with no artificial additives or seed oils - just lupin seeds, water, salt, and citric acid. DIY is worthwhile to control sodium levels and ensure organic sourcing.
Based on: Tremoços
· Makes approximately 20 servings
· Serving: 0.5 cup (125g)
Why This Recipe is Seed Oil Free
Commercial Tremoços from Macarico,Maçaroco often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural acidulant that helps preserve the beans, balances pH, and enhances the tangy pickled flavor
Filtered water
3 liters for soaking, 2 liters for brine · Any clean filtered water
Provides the medium for alkaloid removal during soaking and creates the final preserving brine
Instructions
Step 1. Rinse 1.25kg dried lupin seeds thoroughly under cold water. Place in a large bowl and cover with 3 liters filtered water plus 2 tablespoons salt. Soak for 12 hours - this initial salt water helps begin alkaloid extraction. The seeds will expand significantly, nearly doubling in size.
Step 2. Drain and rinse the soaked seeds. Transfer to a large pot and cover with fresh water by 3 inches. Bring to a rolling boil and cook for 45-60 minutes until tender but still firm (like al dente pasta). Test by biting into a seed - it should yield easily but maintain its shape. Properly cooked seeds are crucial for good texture.
Step 3. Drain the cooked seeds and immediately plunge into ice water to stop cooking and preserve texture. Once cooled, drain thoroughly. This is critical for maintaining the characteristic firm bite of quality tremoços.
Step 4. Prepare the preserving brine by dissolving 200g sea salt and 15g citric acid in 2 liters warm filtered water. Stir until completely dissolved - any undissolved salt crystals will create uneven flavor. The brine should taste quite salty, similar to seawater but more intense.
Step 5. Pack the cooled lupin seeds into clean glass jars, leaving 1 inch headspace. Pour the brine over the seeds, ensuring they're completely submerged. Use a clean utensil to remove air bubbles by gently stirring. Top with additional brine if needed - exposed seeds will develop off-flavors.
Step 6. Seal jars and refrigerate for minimum 7 days before eating, though 2-3 weeks develops optimal flavor. The long brining period allows the salt and acid to fully penetrate while continuing to draw out any remaining alkaloids. Shake jars gently every few days to redistribute brine.
Step 7. To serve, drain desired amount and rinse briefly under cold water if you prefer lower sodium. Eat by gently biting and popping the bean out of its skin, discarding the tough outer hull. Traditional Portuguese method involves cracking with teeth and extracting the tender interior.
Storage
Store in refrigerator submerged in brine for up to 6 months. Always keep beans covered with liquid to prevent spoilage. If brine becomes cloudy, replace with fresh salt water solution.
Cost Comparison
Cost per serving (homemade)$0.93
Cost per serving (store-bought)$1.25
Savings26%
Higher upfront cost due to bulk organic ingredients, but significant long-term savings. Commercial tremoços often use conventional beans and cheaper salt - organic versions justify the premium through superior nutrition and no chemical residues.