Lupini beans are an ancient and delicious snack food widely consumed around the Mediterranean and elsewhere. But they naturally contain high levels of toxic alkaloids, so they require special preparation. Allegedly people used to suspend them in a cloth bag in a stream. More usual these days is to soak them in water or brine for at least a week, frequently changing the liquid. Some recipes recommend boiling them first.
What's the most efficient (nonetheless safe) way to remove the toxins from lupini beans?