raw soy beans.
before soaking, rinse beans in cold water.
long soak method:
for every cup (250ml) of beans, add 3 cups (750ml) of cold water. let stand 12 hours or overnight. discard the soaking water, rinse with cold water and cook beans according to your recipe.
quick soak method:
for every cup (250ml) of beans, add 3 cups (750ml) of cold water. slowly bring to a boil and boil gently for 2 minutes. remove from heat, cover and let stand 1 hour. discard the soaking water, rinse with cold water and cook according to your recipe. beans absorb as much water in 1 hour as they do in 15 hours soaking in cold water when the quick soak method is used.
microwave soak method:
in a large microwave safe casserole dish, combine beans in enough water to cover. cover dish with lid. microwave on high/full power for 15 minutes or until boiling. let stand 1 hour. drain from soaking water and rinse with cold water, cook according to your recipe.
contains soy. may contain wheat and/or corn.
to prepare 2 cups of soy beans, soak them in 6 cups of water for about 8 hours. soaking the beans helps to reduce cooking time, improves the texture and appearance of the beans and removes some of the indigestible sugars. drain, rinse and cook the beans in about 6 cups of fresh water. do not add salt at this point as this will make the beans tough and greatly increase the cooking time.
bring the beans to a boil and then reduce to a simmer, partially covering the pot. if any foam develops, simply skim it off during the simmering process. soy beans generally take about 1 to 1-1/2 hours to become tender using this method. you can also cook the soy beans in a pressure cooker for about 40 minutes.
store in a cool, dry place in an airtight container.
Point of Interest:
soy beans have been an important protein in the east asian diet for thousands of years. today this versatile bean is the most widely grown and utilized legume in the world. although soy beans are most often transformed into other foods such as tofu, tempeh, miso, soymilk or other food ingredients, cooked soy beans have a variety of culinary uses in their own right. soy beans can be used in soups, sauces and stews, tossed into salads, even just salted and enjoyed as is.
whole soy beans have been linked to a wide variety of nutritional and health benefits. soy bean protein is regarded as equal in quality to animal protein. soy beans also contain high levels of essential fatty acids, numerous vitamins and minerals, isoflavones and dietary fibre. they have also been shown to lower bad cholesterol and reduce the risk of coronary heart disease in addition to many other health benefits.