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PortugueseAuthentic Cuisine

Tremoços Temperados

Serves 4 to 6 Appetizer vegetarian, Appetizers

Tremoços Temperados

Tremoços Temperados is a staple at any Portuguese beer table, where simplicity meets flavor. These seasoned lupini beans, often shared among friends as the first round of drinks is poured, are prepared with an effortless charm. The tradition of serving them alongside cold beer speaks volumes about Portuguese culinary customs, where the focus is on quality ingredients rather than elaborate preparation.

The taste is a vibrant mix of briny lupini beans, infused with the aromatic warmth of garlic and bay leaf. Piri-piri flakes add a gentle heat, balanced by the citrusy brightness of lemon. Each bite is a burst of savory, spicy, and tangy notes, a perfect companion to a refreshing sip of beer. Enjoy them with fingers, with salt adjusted to personal preference, capturing the essence of a casual Portuguese gathering.

Ingredients

  • 600 gbrined lupini beans — rinsed and drained
  • 2 clovesgarlic — crushed
  • 1bay leaf
  • 1lemon — cut into wedges
  • 1 tsppiri-piri flakes
  • 500 mlcold water — for the serving brine
  • to tastecoarse sea salt

Method

  1. Rinse the 600 g of brined lupini beans under cold running water to remove excess brine. Place them in a large bowl and cover with 500 ml of cold water. Allow them to soak for at least 30 minutes to further reduce the saltiness and soften the beans slightly.
  2. While the lupini beans are soaking, peel and thinly slice 2 cloves of garlic. Set aside. Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds. Keep the lemon halves for later use.
  3. After soaking, drain the lupini beans and set them aside. In a large skillet, heat a generous amount of good olive oil over medium heat. Add the sliced garlic and 1 bay leaf to the oil, stirring occasionally until the garlic becomes fragrant and lightly golden, being careful not to let it burn.
  4. Add the drained lupini beans to the skillet, stirring to coat them evenly in the garlic-infused oil. Sprinkle 1 tsp of piri-piri flakes over the beans, adjusting the amount to your preferred level of spiciness. Stir well to distribute the heat evenly.
  5. Continue to cook the lupini beans, stirring occasionally, until they are heated through and have absorbed some of the flavors from the oil and spices. The beans should be tender yet firm to the bite, with a slight sheen from the oil.
  6. Remove the skillet from the heat and squeeze the reserved lemon halves over the beans, adding a bright, fresh citrus note. Sprinkle coarse sea salt to taste, tossing the beans gently to ensure even seasoning.
  7. Transfer the seasoned lupini beans to a small serving plate. Serve immediately while the beans are warm, allowing the flavors to be at their peak. Enjoy as a traditional Portuguese petisco, perfect for sharing with friends and family over a cold beer.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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