Soy Beans?????? Here's info and instructions JJ

[Guest guest]

Dry Soybeans

 

Soybeans belong to the legume family and are native to

East Asia. They have been an important protein source

in the Orient for millions of people for over five

thousand years. Soybeans have been in the Western

world since the 20th century. Soybeans may be

harvested when they are fully mature and dry. They are

light tan or yellow in color.

 

Nutrients in 1/2 cup of cooked soybeans

 

Calories 149

Protein (gm) 14.3

Total Fat (gm) 7.7

Saturated Fat (gm) 1.1

Unsaturated Fat (gm) 6.6

Carbohydrate (gm) 8.5

Crude Fiber (gm) 1.8

Calcium (gm) 88.0

Iron (mg) 4.4

Zinc (mg) 1.0

Thiamine (mg) 0.1

Riboflavin (mg) 0.3

Niacin (mg) 0.3

Vitamin B6 (mg) 0.2

Folacin (mg) 46.2

 

 

 

Source: product analysis

 

Buying

 

Whole soybeans are available in natural food stores

and supermarkets in bags or bulk bins.

 

Storing

 

Soybeans may be kept in an airtight container for a

long period of time.

 

Preparing

 

Dry soybeans expand greatly when cooked. One cup of

dried beans (about 1/2 pound) becomes 2 to 3 cups of

cooked beans. Discard debris and shriveled beans. Wash

and drain.

 

Soaking

 

Soaking dry soybeans shortens the cooking time and

improves the flavor, texture and appearance of beans.

 

Standard Soaking: In a large pot, add 6 cups of water

for each pound of dry beans. Let the soybeans stand at

room temperature for about six to eight hours, or

overnight. It is unnecessary to refrigerate the beans

during this process. Drain, rinse and cook beans.

 

Quick Soaking: Add 6 to 8 cups of hot water for each

pound of dry beans. Heat the water to boiling and cook

the soybeans for five minutes. Cover the pot and let

the beans stand for one hour. Drain, rinse and cook

the beans.

 

Cooking

 

Put the soaked beans into a large pot. Add 6 cups of

fresh water for each pound of beans. Don't add salt at

this point or it will delay the softening of the

beans. Bring the pot to a boil, allowing the steam to

escape. Reduce the heat to simmer and cook the beans

for about three hours until tender.

 

Seasoning

 

Cook with onion, garlic or bay leaf.

 

--- scottishlady59 wrote:

 

> Hi

> I just got a huge bag of soy beans, and look

> like dried grean peas ( but a little bigger)

> Do I soak these like beans, can I eat them like

> this?

> I am sooooooooo confused, never seen these before I

> was given them.

>

> I know you all will likely know how to use them and

> for that, I thank you.

>

> I am not a full vegetarian yet but adding things

> gradually

>

> JJ

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

[Guest guest]

Thank you for your kindness in forward/sending this post to me.

The information is useful and very interesting.

The content is greatly appreciated.

JJ

 

Donnalilacflower <thelilacflower wrote:

Dry Soybeans

 

Soybeans belong to the legume family and are native to

East Asia. They have been an important protein source

in the Orient for millions of people for over five

thousand years. Soybeans have been in the Western

world since the 20th century. Soybeans may be

harvested when they are fully mature and dry. They are

light tan or yellow in color.

 

Nutrients in 1/2 cup of cooked soybeans

 

Calories 149

Protein (gm) 14.3

Total Fat (gm) 7.7

Saturated Fat (gm) 1.1

Unsaturated Fat (gm) 6.6

Carbohydrate (gm) 8.5

Crude Fiber (gm) 1.8

Calcium (gm) 88.0

Iron (mg) 4.4

Zinc (mg) 1.0

Thiamine (mg) 0.1

Riboflavin (mg) 0.3

Niacin (mg) 0.3

Vitamin B6 (mg) 0.2

Folacin (mg) 46.2

 

Source: product analysis

 

Buying

 

Whole soybeans are available in natural food stores

and supermarkets in bags or bulk bins.

 

Storing

 

Soybeans may be kept in an airtight container for a

long period of time.

 

Preparing

 

Dry soybeans expand greatly when cooked. One cup of

dried beans (about 1/2 pound) becomes 2 to 3 cups of

cooked beans. Discard debris and shriveled beans. Wash

and drain.

 

Soaking

 

Soaking dry soybeans shortens the cooking time and

improves the flavor, texture and appearance of beans.

 

Standard Soaking: In a large pot, add 6 cups of water

for each pound of dry beans. Let the soybeans stand at

room temperature for about six to eight hours, or

overnight. It is unnecessary to refrigerate the beans

during this process. Drain, rinse and cook beans.

 

Quick Soaking: Add 6 to 8 cups of hot water for each

pound of dry beans. Heat the water to boiling and cook

the soybeans for five minutes. Cover the pot and let

the beans stand for one hour. Drain, rinse and cook

the beans.

 

Cooking

 

Put the soaked beans into a large pot. Add 6 cups of

fresh water for each pound of beans. Don't add salt at

this point or it will delay the softening of the

beans. Bring the pot to a boil, allowing the steam to

escape. Reduce the heat to simmer and cook the beans

for about three hours until tender.

 

Seasoning

 

Cook with onion, garlic or bay leaf.

 

--- scottishlady59 wrote:

 

> Hi

> I just got a huge bag of soy beans, and look

> like dried grean peas ( but a little bigger)

> Do I soak these like beans, can I eat them like

> this?

> I am sooooooooo confused, never seen these before I

> was given them.

>

> I know you all will likely know how to use them and

> for that, I thank you.

>

> I am not a full vegetarian yet but adding things

> gradually

>

> JJ

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

 

 

 

 

 

http://ph.mail.

 

 

[Guest guest]

You are so welcome. I cook them often but thought

sending this would be even more help than a quick

instruction from me.

Happy New Year!

Donna

--- samanka farm <samanka_farm wrote:

 

> Thank you for your kindness in forward/sending this

> post to me.

> The information is useful and very interesting.

> The content is greatly appreciated.

> JJ

>

> Donnalilacflower <thelilacflower wrote:

> Dry Soybeans

>

>