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food preservation

what in the world do i do with soybeans?

brandon gross

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posted 11 years ago

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I'm not sure if I'm asking this question in the right spot or not im still pretty new to the site, but i was wondering about soybeans. My girlfriend made me buy a pack of soybeans because the looked "pretty," and they have done really well this year. We are getting read to pick some and i have no idea how to use them in a meal or preserve them. I know they can be dried for latter use but read that they have more health benefits if prepared or stored green? I know they are a multi-use plant but what all can i do with the beans and how do i store them?

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allen lumley

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posted 11 years ago

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I'm trying to remember a conversation I had- isn't there an issue with the soybeans needing to be mature to be safe to eat ! Big AL !

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Ben Plummer

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posted 11 years ago

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From Wild Fermentation:

Fermentation not only preserves nutrients, it breaks them down into more easily digestible forms. Soybeans are a good example. This extraordinarily protein-rich food is largely indigestible without fermentation. Fermentation breaks down the soybeans’ complex protein into readily digestible amino acids, giving us traditional Asian foods such as miso, tempeh, and tamari (soy sauce), which have become staples in contemporary Western vegetarian cuisine.

Alder Burns

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posted 11 years ago

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Soybeans are eaten green....especially large-seeded varieties are grown for this purpose called edamame. The whole pods are sometimes cooked and then shelled out at the table. I think cooked edamame could be frozen or canned or whatever just as one would green peas.
Otherwise let the pods and plants dry out, beat the beans out, winnow off the chaff and store dry like any other dry bean or grain.
Fermentation is excellent for soybeans, as mentioned above. Tempeh requires only about 45 minutes total boiling time when one adds the steps together, whereas directly boiling dry soybeans to get them tender enough to eat would take much longer.

Jonathan 'yukkuri' Kame

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Location: Foothills north of L.A., zone 9ish mediterranean

posted 11 years ago

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The edamame varieties are eaten green - just blanch the pods in boiling water with salt.

Dried beans - make miso!

tel jetson

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posted 11 years ago

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yukkuri kame wrote:
Dried beans - make miso!

I'll second that. natto is much less likely to be widely appreciated.

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brandon gross

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posted 11 years ago

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thanks for all the replies. I blanched,shelled, and froze what was ready. I have to go away for a trip and read that the beans go from ripe to tooo ripe really fast. I was scared to leave what was ready on the plant. Can wait to get back home and eat them. I still have plenty more plants that the beans where not ready on so I'm looking forward to trying these suggestions. Thanks again.

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