stewed soybeans
(1 rating)
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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(1 rating)
yield
4 / 6
prep time
15 Min
cook time
3 Hr 15 Min
method
Stove Top
Ingredients For stewed soybeans
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4 ccooked soybeans
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1 lgonion, chopped
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1 mdcarrot, chopped
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1 or 2 stalkcelery, chopped
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1/2 Tbspchopped parsley
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1 1/2 cstewed tomatoes
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1 Tbspsweet basil
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1bay leaf
How To Make stewed soybeans
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1Put soybeans in large pan, cover with water, soak overnight in the refrigerator. Drain and rinse soybeans
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2Put 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).
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3Mix all remaining ingredients with soybeans and simmer an additional 15 minutes or until flavors blend. Serve hot, with cornbread
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