Altramuz

Altramuces are lupin beans: the edible seeds of a legume. They are often sold ready to eat in brine as a savoury snack.

Soak them in plenty of water for about 24 hours, then drain and simmer until tender, usually around 60–90 minutes. To remove bitterness from bitter lupin varieties, soak the cooked beans in fresh water, changing it daily for several days; don’t eat them until the bitterness has gone.

No. Raw lupin beans can contain bitter alkaloids; use beans sold ready to eat, or soak and cook dried ones thoroughly, then remove any bitterness before eating.

Drain and rinse brined altramuces, then serve them in a bowl with olives or pickles. The skins are edible, though you can squeeze the bean out of its skin as you eat.

Their firm, savoury beans work well in salads with tomato, cucumber, red onion and a lemon-and-olive-oil dressing. You can also add them to soups or grain bowls in place of chickpeas or butter beans.

Yes. Lupin is an allergen, and people with peanut allergy may also react to it. If you have a peanut allergy, avoid altramuces unless a healthcare professional has advised you otherwise.