On this page you’ll find two main styles:

• Ready-to-eat (in brine or pickled): These are packed in liquid and already cooked. They’re convenient for snacking, salads, or antipasti. A quick drain (and optional rinse) can mellow the salty bite.
• Dry beans: These are uncooked and need soaking and simmering before eating. They offer more control over texture and seasoning.

To choose, think about time and flexibility. Look for phrases like “ready to eat,” “in brine,” “pickled,” or “dry” in the product title, and pick a jar or bag size that fits how quickly you’ll use them.

Preparation can vary by product, so it’s best to follow the package directions. A general approach many home cooks use is:

1. Rinse and sort the beans.
2. Soak in plenty of water, then drain.
3. Simmer in fresh water until tender, checking doneness periodically.
4. Drain and season to taste. Some people chill the beans in a lightly salted brine before serving for a snack-style flavor.

Cook times and textures can differ by bean size and your preferences. Starting with a small test batch can help you dial in the bite you like.

These are typically fully cooked and ready to enjoy. Here are easy ways to serve:

• Simple snack: Drain, then eat as is or give them a quick rinse to soften the briny taste.
• Seasoned bowl: Toss with olive oil, lemon, and herbs for a bright, savory bite.
• Add-ins: Fold into salads, grain bowls, or appetizer spreads for extra texture.

Flavor intensity varies by product, so start with a small taste, then adjust rinsing and seasoning to suit your palate. If the label suggests a specific preparation, use that as your guide.

Storage needs can differ by product, so check the label first. In general for jars or pouches packed in liquid:

• Refrigerate promptly after opening.
• Keep beans submerged in their liquid to help maintain texture.
• Use a clean utensil each time to avoid introducing food particles.
• Seal the container tightly to limit odors and drying.

For dry beans you’ve cooked at home, cool them quickly and refrigerate in a covered container. For longer storage, you can portion and freeze in their cooking liquid. Timing and results can vary based on your fridge and container.

You may see a few terms referring to the same bean across listings:

• Lupini beans
• Chochos
• Tremoco

Product titles might also include descriptors like “in brine,” “pickled,” “ready to eat,” or “dry,” which describe how they’re packed rather than the bean itself. When browsing, scan the title and photos for the style and jar or bag size that fits your needs. Trying different search terms (like the names above) can help you find the exact format you prefer.