Lupin Bean Grits
Course: Salads & Side DishesCuisine: SouthernDifficulty: Easy
Servings
4
servingsPrep time
2
minutesCooking time
5
minutesCalories
300
kcalTotal Carbs
9
gramsNet carbs
3
gramsFat
19
gramsProtein
11
gramsThough I’m not a southern boy, I just love cheesy grits with chiles when I have barbecue. By using ground lupin beans, we get a very comparable texture to grits. And though the flavor won’t be mistaken for hominy, there is still a pleasant slight nuttiness. Just thinking about it makes me want to smoke up some brisket or ribs.
Ingredients
3/4 cup water (177 mL)
1/4 cup heavy whipping cream (60 mL)
1/2 cup ground lupin beans (60g)
2 TB unsalted butter (30g)
4 oz diced green chiles (113g)
1 cup sharp cheddar cheese, tightly packed (85g)
salt & pepper to taste
Directions
- Add water, heavy whipping cream and ground lupin beans to a small saucepan over medium-high heat and stir until bubbling.
- Add the butter and continue stirring until melted.
- Add the chiles and cheese and continue to stir until all of the cheese has melted.
- Add salt and and pepper and stir until the “grits” reach your desired texture/thickness.
- Serve and enjoy!
Recipe Video
Notes
- Macros are based on a serving size of 1/2 cup (135g)
- If you want to amp up the spice and decrease the carbs by 1g per serving, you can use diced jalepeño in place of the canned chiles.
Hi Steve!
Can you use whole lupin beans in chili beans?
Do your research hardcore about that because typical lupin beans take about 3 weeks to be edible because they have to soak and rinse 4-6 times a day to get the bitterness out. Italians use them as snacks once they are edible.
Hey Steve, looks like another amazing recipe. For people who do not have access to ground lupin beans, would it be possible to get the dry whole beans and chops/ pulse with blender myself and still achieve the same effect?
Greetings and many thanks in advance
Hey Steve. Lobe your channel and your recipes! This is a great one. Some time ago, I purchased the Amoretti corn extract for a keto cornbread recipe. So I decided your cheese grits recipe would be a great use of the extract (it wasn’t cheap). It really ramped up the corn grits taste! Yum!
Quick, simple, light dinner. My non keto hubby really liked it as did I. Very hearty dish that filled me up fast. So delicious. Now I will make “oatmeal” for breakfast and add cinnamon and brown sugar swerve. Top with cream. Can’t wait. Thanks for turning us on to the wonderful keto food!
How did it turn out? How did you make it?
Can I use lupini flakes to make this recipe? maybe grind them up first?
I doubt it. The texture is very different.
Just made this. Turned out amazing!
Just made this, without the chillies. I’m Southern, we really don’t do Chilles. But I did add some sweet corn extract. Oh my goodness, it tastes like cheese grits. The consistency is a little more course, but it’s barely noticeable. So freaking good.
Used this as the base for shrimp and grits last night, so I omitted the chilis, but thank you for another great recipe, Steve.
This was so good! I made it exactly as your recipe states and it’s really good! This will be a great base to experiment with. So glad I now know about lupin beans, thanks to you. 🙂
Glad you like it.