Stewed Soybeans

Russ Myers

By
@Beegee1947

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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Serves:

4 / 6

Prep:

15 Min

Cook:

3 Hr 15 Min

Method:

Stove Top

Ingredients

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
1
bay leaf

Directions Step-By-Step

1
Put soybeans in large pan, cover with water, soak overnight in the refrigerator.
Drain and rinse soybeans
2
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).
3
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