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Soybean Cooking Methods

Ingredients

454 g (1 lb) = 550 mL (2.5 cups) dry soybeans

250 mL (1 cup) dry soybeans makes 625 - 750 mL (2 1/2 - 3 cups) soaked, cooked soybeans

Instructions

SOAKING

To prepare for cooking or roasting, wash soybeans thoroughly and drain. For every 250 mL (1 cup) of dry soybeans, add 750 mL (3 cups) cold water and 5 mL (1 tsp) salt and soak using one of the following methods.

Conventional
Soak overnight or for 8-10 hours. Drain. Beans soaked using this method will keep their shape better and have a more uniform texture.

Quick Soak
In a large saucepan, combine the dry soybeans and water over high heat. Bring to a boil and simmer for 2 minutes. Remove from heat and let stand 1 hour. Drain.

COOKING

After soaking, cook the soybeans using on of the following methods. They are then ready to be used in your favourite recipe.

Conventional
Put soaked soybeans in a deep heavy saucepan with enough hot fresh water to cover. Add 5 mL (1 tsp) salt and 30 mL (2 tsp) vegetable oil. Cover. Bring to a boil and simmer for 3-4 hours or until tender. Add more liquid during cooking if necessary. Cool.

Pressure Cooking
To a pressure cooker, add soybeans, fresh water and 30 mL (2 tsp) vegetable oil. Cook 20 minutes at 15 lbs pressure. Cool.

Slow Cooking
To a crock pot, add soybeans, hot fresh water to cover, 5 mL (1 tsp) salt and 30 mL (2 tsp) vegetable oil. Cook on high heat for 6-8 hours or until tender. Cool

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