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Soak the dry Lupini Beans for 24 hours in water; ensure beans are completely submerged.
Rinse and place in a large pot with cold tap water.
Bring to a vigorous simmer and boil for 20 minutes. If necessary, keep adding water to keep the beans completely submerged.
Drain and rinse with cold water.
Place par-boiled beans in a bowl or a large mason jar and fill with fresh water; ensure beans are completely submerged.
For the next couple of days, drain, rinse and refill with fresh tap water a couple of times a day. If possible aim for at least twice a day. The lupini beans are ready when they no longer have that bitter aftertaste; you can start to taste them after 5-7 days of changing the water. Sometimes, this can take up to 2 weeks. What we are looking for is a sweet and tender lupini.
During the rinsing and soaking stage, the lupini can be kept refrigerated.
Once the lupini are sweet and tender, place in a large airtight container (mason jar) with salt-water brine.
To serve: Simply remove the amount of lupini beans required, drain brine water and place lupini in a bowl. Serve them plain. Garnish with parsley sprigs.
To store: Brined lupini can be kept refrigerated in airtight container for up to 2 weeks.