Feature Articles: Food, Fitness and Cooking and Produce
Home-Style Roasted Soybeans
Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension
Roasted soybeans make a good snack and the planning
needed is worth the wait. Start with the basic roasted
soybean procedures then get creative with your flavorings.
Cookbooks can give you some ideas of coatings that will work
well.
To roast soybeans, start with whole, dry soybeans. Rinse
in water to clean. Soak at least 8 hours then rinse in
colander and shake excess water off. Use two cups of soaked
beans per baking sheet. Spread into single layer on baking
sheet. Bake at 350° F, stirring after 15 minutes, then
stirring every 5 minutes until golden brown and crunchy.
The total roasting time will vary depending on the
moisture of the beans, but should take about 25 to 35
minutes. Watch carefully when the beans are close to done so
they don't taste scorched.
Roasted soybeans can be used in salads for texture, added
to trail mixes, or eaten alone for a snack. To add a little
more flavor after roasting, place nuts in small brown paper
bag and sprinkle with Cajun spice mix or dry ranch dressing,
shake bag, then spray lightly with oil, shake bag again, and
repeat process until nuts are coated to your liking. Lay out
on a flat surface to cool. You'll get about 1/2 cup of
roasted soybeans for each cup of dry beans.
Some people like to fry their soybeans. To fry your
soybeans, start with the soaked soybeans as if you were
roasting. Let them air dry about an hour. Then fry in hot
oil until golden brown. It is recommended to put about 1
cup of beans in a fryer basket. Lower the basket slowly into
the hot fat. Moisture in the beans may cause excessive
splattering if beans are lowered rapidly into the fat.
Fry about 6 to 8 minutes until crisp and lightly browned.
Drain beans on absorbent paper. Sprinkle with salt. When
cool, store in a tightly covered container.
Since dry soybeans are beginning to be harvested, you
might want to give boiled soybeans a try. Dry soybeans can
be cooked and used in any way that navy beans are used.
Before cooking, remove any discolored, cracked, or shriveled
beans. After sorting, measure beans and wash thoroughly. One
cup of dry soybeans will yield about 2 1/2 cups cooked
beans.
Soak the beans in 4 cups of water for each cup of dry
beans. To soak them quickly, boil beans two minutes, remove
from heat, and let stand one hour. Or boil beans two minutes
and let them stand overnight in the refrigerator.
Next, boil - adding one teaspoon salt for each cup of dry beans. Simmer, covered, in soaking water two to three hours until beans are tender. Add water, if necessary, during cooking. When done, the beans will be firm but tender, and not mealy. To reduce foaming, add one to two teaspoons oil or meat drippings to the cooking water.
Last update: Tuesday, May 05, 2009
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