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Tremoço, also known as lupini beans, is a yellow legume commonly eaten as a salty snack in Mediterranean and South American cuisines.

Yes, packaged tremoço is already cooked, soaked, and ready to eat. Just drain, rinse if desired, and enjoy.

Tremoço is most often served as a snack with a sprinkle of salt, but it can also be added to salads or served with olives.

Dry tremoço must be soaked and boiled before eating, but jarred or canned tremoço is already prepared.

Dry tremoço should be soaked for at least 24 hours and then boiled with several changes of water over 2–3 days to remove bitterness.

While mostly served as a snack, tremoço can also be added to salads, stews, and pasta dishes.

Yes, tremoço (lupini beans) are naturally gluten-free.

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Tremoço should be soaked and boiled, then repeatedly rinsed and soaked in fresh water to remove bitterness. They are ready when the beans no longer taste bitter.

Store unopened jars or cans in a cool, dry place. After opening, keep tremoço covered with brine in the fridge and consume within a week.

Yes, you can eat the skin, but some prefer to squeeze the beans out of their skins before eating.

Tremoço has a firm, slightly chewy texture and a mild, nutty, and slightly salty flavor.

Tremoço can be frozen after cooking, preferably covered with brine. Thaw in the fridge for best results.

Tremoço tastes great with olive oil, oregano, garlic, chili flakes, lemon juice, or paprika.

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If tremoço develops an off odor, appears slimy, or shows signs of mold, it should be discarded.