Content

• To step
• Method 1 of 3: Soak dried soybeans
• Method 2 of 3: Boil soybeans
• Method 3 of 3: Prepare soybeans in other ways
• Tips
• Necessities

Soybeans are rich in dietary protein and fiber, while at the same time being low in fat. They are usually sold dried, but you can also find them fresh. Once prepared, you can use soybeans in a variety of recipes, including soups and sauces.

To step

Method 1 of 3: Soak dried soybeans

1. Rinse the soybeans with cold water. Fill a bowl with water and add the beans. Rub the beans gently with your fingers to remove any dust. Remove discolored or misshapen beans, loose shells or kernels.
   • Dried soybeans must be pre-soaked. If you start with fresh soybeans, you can start cooking them right away.
2. Drain the soybeans. Place a colander in the sink and pour in the beans. Shake the colander to remove excess water. Again, if you see any shells, take them out and throw them away.
3. Let the soybeans soak in the refrigerator overnight. Place the beans in a large bowl or saucepan. Use 700 ml of cold water and 5 g of salt per 200 g of soybeans. Place the beans in the refrigerator and let them soak for eight to 10 hours.
   • Soaking the beans in the fridge prevents them from fermenting, which is especially true in hot weather.
4. Rinse the soybeans one last time and let them drain. Once the beans are soaked, they are ready to be cooked. Pour them into a colander and shake gently to remove excess water. After this you can prepare the beans as desired.

Method 2 of 3: Boil soybeans

1. Place the soybeans in a large saucepan. Make sure the beans don't fill more than the bottom quarter of the pan. If the pan is too small, the foam created by the boiling beans will overflow and make a mess.
2. Cover the soybeans with hot water. You need 1 liter of hot water for every 200g of soybeans. If you want, you can add 5 g of salt for a little more flavor.
   • Place a heat-resistant plate on top of the beans so they cook more evenly.
3. Bring the water to a boil and simmer the beans for three hours. Bring the water to a boil over high heat. Once it starts to boil, turn the heat to low or medium-low. This allows the beans to cook more evenly.
   • Over time, the water will evaporate. Add more water to the pan if necessary.
   • Use a slotted spoon to scoop out any floating foam or sleeves.
   • If you are cooking black soybeans, reduce the cooking time to an hour and a half.
4. Drain the beans and remove the shells, if necessary. Use a slotted spoon to remove the sleeves from the water first. Drain the beans through a colander and shake to remove excess water. If you see the pods sticking to the beans, let them cool for a few minutes and then pick them by hand.
   • You can discard the cooking water or save it for later use to make soup or sauce.
5. Use the soybeans as desired. You can season them further and serve them, or you can use them in other recipes. Add them to a salad, fry or make chili.

Method 3 of 3: Prepare soybeans in other ways

1. Fry the soybeans if you want something crunchy. Divide the soaked soybeans on a lightly greased baking tray. Bake them in a preheated oven at 175 ° C for 40 to 45 minutes, stirring frequently. They are ready when they are light brown and crunchy.
   • You can use the same technique in an electric skillet. Grease the pan, add the beans and cook, stirring at 175 ° C, for 40 to 50 minutes.
2. Use a crock pot if you have more time. Add the soaked soybeans to a large crock pot. Cover them with hot water. Add 5 g of salt and cover the pan. Cook the beans on HIGH for six to eight hours.
3. Boil young green soybeans (edamame) for five to six minutes. Add 35 g salt to 600 g edamame. Let them stand for 15 minutes and then put them in a large saucepan of salted water. Cook them uncovered for five to six minutes. Drain the beans, let them cool and serve. You can serve them in the pods or peel them first.

Tips

• Canned soybeans are already cooked, so you don't have to do much to prepare them. Rinse and drain the beans before using them in your recipe.
• Soybeans don't have much flavor, so they won't taste good on their own. However, they serve as an excellent base ingredient for other foods, such as noodles, tofu and various sauces.
• Unless a recipe specifies "black" soybeans, you should use the regular "white" soybeans, which actually have a yellow hue.
• Many people boil dry beans for an hour to rehydrate them. While this works well with other types of beans, it doesn't with soybeans.
• You can freeze soybeans in freezer bags and keep them in the freezer for several months.
• Store fresh soybeans in the refrigerator, in a container with a lid, and in their own cooking water. Use them within three weeks.

Necessities

• Big bowl
• Colander
• Large pan