Cooking Dry Soybeans
Rich in iron, calcium and phosphorous…
The protein in soybeans is almost comparable in quality to animal protein. To be a complete protein, it needs only to be combined with a small amount of meat, milk or a cereal grain such as rice. Soybeans are also rich in calcium, iron, phosphorus and some of the B vitamins.
Before you cook dry soybeans, sort them and remove any beans that are discolored, cracked or shriveled. Wash the beans thoroughly and soak them at least four hours or overnight.
To soak the dry soybeans…
Add four cups of warm water and two teaspoons of baking soda to each cup of dry beans. One cup of dry beans will yield about two and one-half cups of cooked beans.
After the beans have soaked…
Bring them to a boil in the soaking water and simmer for 20 minutes. Then, drain the beans and rinse them in fresh water. Rub the beans between your fingers and most of the husks will float to the top of the water and can be rinsed away.
Cooking directions…
Cover the beans completely with boiling water and add more water while they're cooking if it's needed. Add one to two teaspoons of oil or margarine to reduce foaming. Add one teaspoon of sugar, and salt and pepper to taste. Simmer the beans for one and a half to two hours or until they're tender. Serve cooked dry soybeans like you serve other dry beans or use them to make baked beans.
The protein in soybeans is almost comparable in quality to animal protein. To be a complete protein, it needs only to be combined with a small amount of meat, milk or a cereal grain such as rice. Soybeans are also rich in calcium, iron, phosphorus and some of the B vitamins.
For more information on cooking dry soybeans; contact your local county Extension office.
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