Pot (You may use regular pot or a pressure pot or slow cooker)
Blender or food processor
Nut milk bag or cheesecloth
Ingredients
1CupSweet lupin beans(200 gr.)
4Cups Water (plus more to soak and cook)(1 liter)
Instructions
Soak the sweet lupin beans in tap water for at least a day (better if 3 days - the longer you soak them, the milder the resulting milk).Change the water around every 12 hours.Make sure your container is big enough: these beans usually expand their weight by 2.5 times when soaking!
Discharge the soaking water before cooking.Cook the beans until tender (however, take into consideration the sweet lupin doesn’t get as tender as regular beans).It will take around 1-2 hours in a regular pot (covered), 30 minutes with a pressure pot and 6-8 hours with a slow cooker.Make sure the beans are completely covered so the water is about 2 inches (5 cm) about the beans.
Once cooked, discharge the water used for cooking.Blend with fresh water for around 1-2 minutes.
Strain the mixture. You may use the remaining bean pulp for other recipes.
Notes
While cooking, some foam might arise to the top. I prefer discharging this water; then I add fresh water and bring to a boil again, this time to cook the beans with low heat until they are tender. However, you can skip this step.