i think i spelled that right... it might be lupino. they're lima-bean sized, yellowish-tan beans off of which the shell must be peeled before eating, and they're sold jarred in brine. i just had them for the first time in forever and noticed that they have a somewhat cheesey flavor, and are also both acidic and salty. so my question is, has anyone ever tried making cheez with them, or does anyone have any general tips for making cheez out of nut. yeast and beans?