Soybeans & more soybeans
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November/December 1970
by FLORINE ACHESON
Put one cup of dry soybeans in a bowl, cover with four cups of water (you've got to use plenty of water because the beans will swell considerably), and soak the beans overnight in the refrigerator.
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Drain off the excess liquid the next day and save it for stock. Dry the beans between a couple of towels, spread them thinly on a cookie pan and roast them in a 200° F oven for two hours.
After the two hours at 200°, put the pan under a broiler and stir the beans almost constantly (don't let 'em burn!) until they're brown.
Eat 'em hot out of the oven "as is" or shake 'em up in a jar with just a couple of drops of olive oil and a little salt. They're good cold too . . . like eating crunchy nuts. Grind the beans, if you want, and put 'em on ice cream as topping.
One final word: That last 5-6 minutes under the broiler, when roasting the beans, is-for us-absolutely essential. If you try to skip it (as I did once) the beans will have a green taste.
A final, final word: We get our beans from THE OMBILICAL CORD, 611 N. Blackstone, Fresno, California 93701. I think they'll mailorder most organic food products to you if you can't find a local store. Remember, though, that this is a shop that sells organic foods and not the seed beans mentioned in the piece above. Prices are higher here because the average sale is far smaller than for a dealer in untreated seed. The folks at THE OMBILICAL CORD are honest, however, and their prices are far lower than most "health food" stores we've seen.—JS
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