Roasted Soybeans

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Roasted Soybeans

 

Recipe By : Stress, Diet & Your Heart, by Dean Ornish, page 221

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried soybeans -- washed

picked over and soaked

3 cups water

 

These are nothing like the salty and oily commercial variety. The

crunchiness and deep-roasted flavor add interest to salads and

casseroles. They also make a good snack.

 

Roasted soybeans can also be cracked in a blender and sprinkled onto

casseroles or vegetable dishes, or added to salads or sandwiches. They

have an almost baconlike flavor. If you ate the Roasted Soybean, Sprouts,

and Tomato Sandwich (see separate recipe) blindfolded, you might think you

were eating a bacon, lettuce, and tomato sandwich.

 

Combine the soybean and water in a large saucepan (at least twice their

volume, as they expand substantially) and bring to a boil. Cover, reduce

heat, and simmer 1 hour. Drain.

 

Preheat the oven to 325 degrees.

 

Spread the beans on baking sheet or in a baking pan and place in the

preheated oven. Bake for 1 to 1 1/2 hours, turning every 15 minutes and

checking carefully when the soybeans begin to smell toasty. To see if they

are done, remove one from the pan, let it cool, and bite through. If it

isn't crunchy all the way through, bake about 10 to 15 minutes longer. Be

careful - as soon as soybeans begin to smell toasty, because they burn

quickly once they are done. Remove from the oven when ready and allow to

cool. Store in a tightly sealed jar. They will keep this way for months

in a cool, dry place.

 

Stress, Diet & Your Heart by Dean Ornish. Original recipes by Martha Rose

Shulman. Copyright 1982.

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