Stewed Soybeans

Russ Myers


This legume is equal to meat in food value, is starchless, high in proteins, B vitamins, calcium and amino acids.
Because of the high protein content, soybeans require a longer soaking and cooking time than other dried legumes.
Remember, soybeans always remain firm and chewy and have a nutlike flavor.

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4 / 6


15 Min


3 Hr 15 Min


Stove Top


4 c
cooked soybeans
1 large
onion, chopped
1 medium
carrot, chopped
1 or 2 stalk(s)
celery, chopped
1/2 Tbsp
chopped parsley
1 1/2 c
stewed tomatoes
1 Tbsp
sweet basil
bay leaf

Directions Step-By-Step

Put soybeans in large pan, cover with water, soak overnight in the refrigerator.
Drain and rinse soybeans
Put soybeans back into soaking pan, cover with clean water, boil about 2 to 3 hours.
(Soybeans tend to boil over more readily than ordinary beans, so be sure to use a large enough pot and leave the lid slightly to one side until you have the heat adjusted to a simmer).
Mix all remaining ingredients with soybeans and simmer an additional 15 minutes or until flavors blend.

Serve hot, with cornbread

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Healthy, Heirloom