Nearly every recipe calling for dried beans (particularly white and navy beans) can be adapted to the use of soy beans. These recipes are from The American Woman’s Cookbook, 1956 reprint, (New York: Garden City Publishing, 1938). It notes, “Of the many varieties of soybeans grown in this country, the yellow variety is the most popular for cooking purposes, though the black and green beans are used, and are particularly good in soup. Soybeans require longer cooking that white beans, but the length of time required is lessened if the beans are soaked for twelve hours before cooking.”
2 cups yellow soybeans
1 tablespoon salt
1 small onion
2 tablespoons molasses
1 teaspoon mustard
1/4 pound fat salt pork
Soak the beans for twelve hours, then heat to boiling and simmer until tender. Unless the beans are tender before they are baked, they will not be good. Prepare as directed for “Baked Beans.” Eight to ten hours will be required to bake them. [follows]
[When the soy beans are tender] Bury pork in beans, leaving only rind exposed. Mix salt, mustard and molasses in a cup, fill with hot water, stir until well mixed and pour over beans. Add water to cover and bake in a slow over (300F) adding more water to cover until the last hour. Remove the cover and raise pork to the surface to brown.
*My addition, if you like a more tomato-y baked beans, in the last hour or so, add about 1/4-1/2 cup of tomato catsup or paste stirred in well and return it to the oven uncovered to ‘firm up’. Finely chopped bell pepper may also be added at this stage.
Microwaved “Roasted” Soybeans
On a microwaveable plate, place a single layer of dried soybeans. Nuke on high until light golden brown (watching carefully). Since they are full of oil, these must be watched carefully to prevent burning. Add salt or other flavorings (wasabi, chili powder, etc.) to taste. Serve. Wonderful hot or cold.
I will post other promised recipes and my usual blog later. Right now, I’m going to hobble out to the truck to meet the new baby, Spot.