DRIED SOY BEANS RECIPE RECIPES

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More about "dried soy beans recipe recipes"

ROASTED SOY NUTS RECIPE - FOOD.COM



Roasted Soy Nuts Recipe - Food.com image

A great high fiber, high protein snack. I can munch on these all day! They are also great on a salad to give some extra crunch. Preparation time does not include the soaking of the beans.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 1 1/2 cups

Number Of Ingredients 4

1 cup soybeans
1/2 teaspoon salt
1 teaspoon olive oil
cajun spices, to taste

Steps:

  • Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
  • Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water.
  • Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
  • Sprinkle salt and cajun spice over the beans and continue to toss until coated.
  • Spread the beans on a baking sheet in a single layer.
  • Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
  • Cool the beans and enjoy!

Nutrition Facts : Calories 224.9, FatContent 13.3, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 776.4, CarbohydrateContent 11.4, FiberContent 6.9, SugarContent 3.4, ProteinContent 19.1

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From allrecipes.com
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HOW TO COOK DRIED SOY BEANS | LEAFTV
Preheat your oven to 350 degrees F. Use paper towels to dry the soybeans after they have soaked. Oil a baking sheet and spread the soybeans across it. Roast the soybean for 1 hour, stirring occasionally, until they are golden brown and crisp.
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COOKING WHOLE DRIED SOYBEANS | JUSTHUNGRY
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Jan 12, 2021 · Place soybeans in small saucepan and cover with water. Bring to a boil. Return the soybeans to the pot and add soy sauce, agave, sesame oil. Stir to blend. Uncover and stir a few times. Allow to continue simmering until sauce becomes thick and syrupy, about 10 minutes. Sprinkle with sesame seeds and serve …. 3.
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COOKING WHOLE DRIED SOYBEANS | JUSTHUNGRY
May 01, 2008 · Add a piece of dried kombu seaweed to the pot when cooking any kind of beans -- including soybeans. This prevents most of the foaming, and also makes the beans more digestible. No idea why: read it many years ago, tried it, found that it works, and always cook beans with kombu now.
From justhungry.com
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REHYDRATING AND USING DRIED SOYBEANS IN MEALS - MOM PREPARES
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From momprepares.com
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Oct 07, 2014 · Place soybeans in small saucepan and cover with water. Bring to a boil. Lower heat to a simmer and cook, uncovered, 30 minutes. Remove from heat and drain. Return the soybeans to the pot and add soy sauce, agave, sesame oil, and garlic. Stir to blend. Place over medium heat and bring to a simmer. Cover and allow to simmer over low heat for 30 ...
From connoisseurusveg.com
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Apr 25, 2017 · Place a drop lid on (note 5) and cook for 15 minutes. Turn the heat off and leave to let the vegetables absorb the flavour. Serve in a bowl to share or in small bowls individually, with few pieces of julienned snow peas on the top. Recipe Notes. 1. 300ml (10.1oz) of dry soybeans weighs 240g (8.5oz).
From japan.recipetineats.com
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FRIED SOY BEANS RECIPE | JAPANESE KITCHEN
Feb 03, 2015 · Stir the beans gently once and fry about 5~8 minutes. Take out the beans using a slotted metal spoon, and drain excess oil on paper towel. Fry the rest of the beans and do the same. When all beans are fried, coat the beans with the soy sauce mix in the bowl. Using a slotted spoon or ladle, take out the coated beans to a serving bowl.
From japanese-kitchen.org
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