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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Drain and rinse soybeans
(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).
Serve hot, with cornbread