Dried Soybeans Recipes

BASIC BLACK SOYBEANS

Basic Black Soybeans image

Provided by Lorna Sass

Categories Onion Soy Side Low/No Sugar Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes about 4 1/2 cups cooked beans

Number Of Ingredients 7

Ingredients

1 1/2 cups black soybeans, preferably organic, picked over and rinsed
water
1 teaspoon salt
1 large clove garlic, peeled and thinly sliced
1 onion, peeled and quartered
2-inch strip kombu sea vegetable, rinsed (optional)
1 tablespoon vegetable oil (see note)

Steps:

Place the beans in a large bowl with 4 cups of water and 1/2 teaspoon of the salt. Cover and refrigerate for 8 to 12 hours. Drain and rinse the beans. Discard any loose skins.
Place the beans in a 6-quart pressure cooker with ample water to cover and add the remaining 1/2 teaspoon salt. (Take care not to exceed the maximum fill-line of the cooker.) Over medium-high heat, bring to a boil uncovered. Reduce the heat to a simmer, and skim off any whitish gray foam on top. Bring to a boil again, reduce the heat to a simmer, and skim off most of the remaining foam. Rinse any beans that come out of the pot with the skimmer and return them to the pot. Add the garlic, onion, kombu (if using), and oil.
Lock the lid in place and over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 20 minutes. Allow the pressure to come down naturally, 10 to 12 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.
If the beans are not tender, set (but do not lock) the lid in place and simmer them until done. Remove the onion and kombu and discard (or chop up and munch). Drain, reserving the cooking liquid if you wish, and refrigerate the beans and liquid separately for up to 3 days or freeze separately for up to 2 months.

ROASTED SOY NUTS

Roasted Soy Nuts image

A great high fiber, high protein snack. I can munch on these all day! They are also great on a salad to give some extra crunch. Preparation time does not include the soaking of the beans.

Provided by MsBindy

Categories Lunch/Snacks

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup soybeans
1/2 teaspoon salt
1 teaspoon olive oil
cajun spices, to taste

Steps:

Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water.
Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
Sprinkle salt and cajun spice over the beans and continue to toss until coated.
Spread the beans on a baking sheet in a single layer.
Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
Cool the beans and enjoy!

Nutrition Facts : Calories 224.9, Fat 13.3, SaturatedFat 1.9, Sodium 776.4, Carbohydrate 11.4, Fiber 6.9, Sugar 3.4, Protein 19.1

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