How to Cook Dry Soybeans

Soybeans
water
onion
garlic
bay leaf

Pick out any shriveled beans and debris before washing and draining the
soybeans. Soak the soybeans to shorten the cooking time, and to improve
the flavor and texture. Soak the soybeans 8 hours or overnight, using 4
cups of water for each cup of beans. After soaking the beans, drain off
water and rinse them.
In a large pot, add 4 cups water for each cup of beans. Bring to a boil,
reduce heat and skim off excess foam. Simmer for about 3 hours, adding
more water as needed. Cook until the soybeans are tender but somewhat
firm.
Black soybeans take less cooking time, about 1-1/2 hours. A pound of
dried yellow or black soybeans, about 2 cups, yields 4 to 6 cups of cooked
beans.
You will want to season your soybeans with onion, garlic and bay leaf
while soybeans are cooking. Do not add salt or any acidic like tomatoes,
vinegar or lemon juice to yellow soybeans while cooking, add after they
are cooked. If you add while cooking yellow soybeans, they will take much
longer to cook. However it is okay to add these ingredients to black
soybeans while cooking, it will help the black soybeans to keep their
shape.
Try looking for dry soybeans in large supermarkets in the dried beans
section, at bulk food stores or healthfood stores. Soybeans do not haave
nearly as many calories or carbohydrates as other dry beans, and also less
fat. They do have a lot of fiber which your body needs.
These cooked beans are good to use in soups and chillies. Drain and rinse
the beans before adding to a recipe. Dry raw soybeans can be stored in air
tight container for a long time.

Patty

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