Preparation:
Soak the lupin in water for 24 hours. After the 24 hour period, bring the water to a boil, and let simmer for 2 hours. Drain and rinse the beans, before covering them with cool water and placing them in the refrigerator. Change the water daily for the next 14 days. This soaking will remove the bitterness from the beans. On the 14^th day, put the beans in cold, salty water, and let soak overnight.
On the 15^th day, drain the lupin beans. Finely chop the peanuts, grate the garlic, and mix them with the lupin beans. Chop the onions, peppers, parsley, and mint, adding them to the lupin mixture. Dress with olive oil and the juice of one lemon. Do not salt, as the lupin beans are pickled.