Rinse Thoroughly: Pour the jarred lupini beans into a colander and rinse them under cool running water for a full minute. The beans are packed in a salty brine, and rinsing is essential to reduce the sodium content.

Drain and Transfer: Drain the beans completely and transfer them to a medium bowl.

Marinate: Pour olive oil, lemon juice, rosemary, garlic powder, and red pepper flakes over the beans and toss gently to coat everything evenly. Add a generous grind of black pepper.

Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best flavor, let them marinate overnight!

Serve: Serve chilled. Don't forget the fun part: gently bite the skin to pop the inner bean out! The skin is edible, but most people enjoy discarding it.