cooking garden lupine seeds ?

Hello everyone,
This year, the only legume I have been able to grow successfully is garden lupine (Lupinus polyphyllus).
Has anyone already tried to 'debitter' their seeds for cooking ?
On PFAF they rate it as 'barely edible' owing to their alkaloid content.
I have seen recipes calling for boiling then a full week of soaking with daily water changes ?
Have a nice evening,
Oliver

Is this the same variety of lupine that can be used to make a coffee substitute? In which case, those bitter notes would be desirable. I've been wanting to try lupin coffee but it's not sold in the USA. I'm thinking of trying to grow it myself for that purpose.

I have grown these before more as a cover crop. From my understanding, there are varieties bred to be edible-ish or at least sold commercially. I saw some imported from Italy for sale.

Never tried to eat the ones I grew. From the etsy shop (Plantiful Farm) description:

"Lupini Bean (Lupinus albus): A mix of several different lupini bean varieties all in one packet! A nutritious and ancient legume perfect for adventurous gardeners. Unlike other beans, lupini beans have a distinctive firm texture and require boiling and soaking over several days to remove alkaloids. Wait until the pods are dry and rattle when shaken, then harvest and dry further. Use in Mediterranean-inspired dishes, such as hummus or stews. Or grind into flour for use in baked goods. Or dry roast for a protein-rich snack. Cooking time is longer than other beans, but the nutty flavor and high protein content make it worth the wait. Lupini beans have a protein percentage even greater than soybeans! Lupini beans also fix nitrogen in the soil, making them a great companion plant. Try this unique and rewarding legume in your garden!"

Edit: I am not sure of what the difference is in these 2 species. I guess I had the albus.

Hello,
Thanks for the reply.
White and blue lupines are annuals and would not grow here at the moment ; garden lupine is perennial and is invading my meadow, as it only needs minimal watering.
I will try the soaking method on a small batch and report the results.
Have a nice day,
Oliver

The Italian lupini method is essentially what you're describing, long soaking with daily water changes. The commercial varieties sold in Italy are bred for lower alkaloids though, so Lupinus polyphyllus might need more patience than the recipes suggest. Curious to hear how your batch turns out.

The seed size of sweet lupine, lupinus albus is about the size of a dime. My lupinus polyphylus are about a 1/4 of the size of a pea and the local native lupinus oreganus about 1/4 of the size of the polyphylus or Russel lupine. My lupinus polyphylus bed would need to expand a bit to provide a meal.   I harvest my Russel lupine seeds by stripping the pods from the plant as the start to harden and put them in a container as they dry the pods pop open and the seed spray is captured within the container. I do the same thing with caragana seed pods. I have a gallon container here at my desk of caragana pods and every few minutes you can hear a pod snap open. The same thing happens with the lupine seeds.