stewed soybeans

Name: Stewed Soybeans
Prep time: 15 min
Cook time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 cup(s) cooked soybeans; 1 large onion, chopped; 1 medium carrot, chopped; 1 or 2 stalk(s) celery, chopped; 1/2 tablespoon(s) chopped parsley; 1 1/2 cup(s) stewed tomatoes; 1 tablespoon(s) sweet basil; 1 - bay leaf

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

4 c

cooked soybeans
1 lg

onion, chopped
1 md

carrot, chopped
1 or 2 stalk

celery, chopped
1/2 Tbsp

chopped parsley
1 1/2 c

stewed tomatoes
1 Tbsp

sweet basil
1

bay leaf

How To Make stewed soybeans

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
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