Soybeans are high in fiber and protein, while at the same time low in fat. They are generally sold dry, but in some Asian grocery stores you can find them fresh. Once cooked, you can use soybeans in numerous recipes, for example in soups or sauces.
Steps
Method 1 of 3: Rehydrate the Dried Soy Beans
Step 1. Rinse the soy beans with cold water
Fill a bowl with water and pour the beans into it. Gently scrub them with your hands to dissolve dirt and impurities. Remove any pod pieces or pebbles and discard any imperfect beans.
If the soy beans are dry, you need to soak them in water to make them rehydrate. If, on the other hand, they are fresh, you can go directly to the boiling phase
Step 2. Drain the soy beans
Put a colander in the sink and pour the beans into it. Shake the colander to remove excess water. Check again for foreign particles or spoiled or spoiled beans.
Step 3. Leave the beans to soak overnight in the refrigerator
Transfer them to a bowl or large pot. Use 700ml of cold water and one teaspoon of salt for every 200g of soy beans. Put the beans in the refrigerator and let them soak for 8-10 hours.
Keeping beans in the refrigerator helps keep them from fermenting as they rehydrate, especially during the warm months
Step 4. Drain and rinse the soy beans one last time
When they're rehydrated it's time to cook them. Pour them into a colander and then shake it gently to get rid of excess water. At this point you can cook them as you wish.
Method 2 of 3: Boil the Soy Beans
Step 1. Place the soy beans in a large pot
They must not occupy more than a quarter of the available space. If you use a pan that is too small, the froth that will form on the surface of the water during cooking will overflow and dirty the stove.
Step 2. Submerge the beans with hot water
You need to use one liter of hot water for every 200g of soy beans. If you wish, you can add a teaspoon of salt to make them tastier.
Keep the beans submerged with a heat resistant dish to cook more evenly
Step 3. Bring the water to a boil, then let the beans simmer for 3 hours
Heat the water over high heat to bring it to a boil. As soon as it starts to boil, adjust the heat to a medium-low setting. Let the beans simmer for about 3 hours or until soft.
- Over time the water will evaporate; add more as needed.
- Use a slotted spoon to remove any impurities or pod pieces that surface on the surface of the water.
- Black soybeans only take an hour and a half to cook.
Step 4. Drain and peel the beans as needed
Use a slotted spoon to remove any pods from the water. Pour the beans into a colander, then shake it gently to drain the excess water. Let them cool for a few minutes, then discard any pod pieces stuck to the beans.
You can discard the cooking water or store it and use it to make a soup or sauce
Step 5. Use the soy beans as you wish
You can season them and eat them as they are or you can use them in another recipe. You can add them to a salad, stew them in the oven, or use them to make chili.
Method 3 of 3: Alternative Cooking Methods
Step 1. Bake the soy beans in the oven if you want to make them crunchy
Distribute them on the bottom of a pan after having greased it with a drizzle of oil. Bake them in a preheated oven (175 ° C). Stir them often and wait for them to become crunchy and golden; this should take about 40-45 minutes.
You can achieve the same result by using an electric pot. Grease it with oil, pour in the beans and cook them at 175 ° C for 40-50 minutes, taking care to mix them often
Step 2. Use a slow cooker if you have more time
Drain the beans from the soaking water and put them in the pot. Cover them with hot water, add a teaspoon of salt and then put the lid on the pot. Set the "HIGH" mode and let the beans cook for 6 to 8 hours.
Step 3. Boil the edamame, or unripe soybeans, for 5-6 minutes
First sprinkle them with salt (you need a tablespoon for every 300 g of edamame). After you have salted them, let them rest for 15 minutes and then dip them into a pot filled with boiling salted water. Boil them uncovered for 5-6 minutes, then drain and let them cool before serving. You can decide whether to eat or discard the pods.
Advice
- Canned soybeans are pre-cooked, so it takes very little to prepare them. Just drain and rinse them to be ready to use.
- Soybeans don't have much flavor, however they are a great base for various preparations which include various sauces, Chinese noodles and tofu.
- Unless the recipe instructs you to use black soybeans, you should use traditional yellowish ones.
- Unlike traditional beans, soy beans must be rehydrated. It is not enough to boil them longer to overcome this step.
- Soybeans and edamame can be frozen in a food bag, they will keep for several months.
- Store fresh soy beans in the refrigerator dipped in their cooking water. Inside a closed container they can last up to 3 weeks.
