Fresh Soybeans: Cooking Tips

Discover these fresh soybeans cooking tips, including soybean cooking times, soaking soybeans, where to buy store-bought soybeans and cooking fresh vs store-bought soybeans.
By Dan Jason
April/May 2003

Enjoy these fresh soybeans cooking tips you can use for your own homegrown soybean crop.
PHOTO: FOTOLIA/MARTA P. (MILACROFT)


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Learn about these fresh soybeans cooking tips and how growing your own soybeans makes for tastier meals.

Fresh Soybeans: Cooking Tips

If you've tried canned soybeans and didn't like them, or if you tried cooking dry soybeans and found they took too long to cook, we urge you to give these supernutritious beans another try. We found that home-cooked soybeans had much better taste and texture than the two brands of canned store bought soybeans we tried. And we confirmed that Dan Jason is right about cooking times: We got some fresh dry soybeans just a few months old and compared them with store-bought beans of unknown age. After soaking overnight, our fresh dry beans were tender in less than an hour, while the store-bought beans took eight hours (!) — three on top of the stove and five more in a crockpot before they were tender.

So, where can you buy fresh, faster-cooking dry beans if you don't grow your own? We checked with several natural food distributors and the only company we found that could promise the bulk of their dried soybeans come from the most recent harvest was Eden Foods. They offer organic black soybeans and other beans in 25-pound bags — a bit more than one family might want, but you could split the bag between several households.

You can contact Eden Foods at www.eden-foods.com. — MOTHER


Read more about soybeans and nutrition: Growing Nutritious Soybeans.








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