Soy beans on wooden spoon

Dried soybeans are an inexpensive and convenient staple to keep on hand. Because dried soy beans take a while to cook, meal prepping is an option that will allow you to use throughout the week, for multiple meals. This recipe will direct you to cook soybeans in the most straightforward and simple way. From there, you can add them to soups, salads or serve them as sides---however you prefer. The amount you prepare is completely up to you; the recipe is flexible and can be used for any amount.

Survey the soybeans, discarding any hulls, stones or dark-colored soybeans. Next, wash the beans, rubbing them together lightly and rinse them well once or twice.

Place the soybeans in a large bowl, and cover them with 2 inches of water. Add more water, as the soybeans will absorb some, keeping them completely submerged. Soak the beans in the water for about eight hours (or overnight) until they become plump. The older the soybeans, the longer they will need to soak (up to 12 hours).

Drain the soybeans, rinsing them again if their soaking water was cloudy.

After soaking the soybeans, place them in the bottom of a large pot. The soybeans should come up only one-quarter of the way up the side of the pot.

Pour water in the pot until it fills about a third of the pot, completely covering the soybeans. Leave extra room in the pot for the water to foam up, as this tends to happen during cooking.

Bring the water to a full boil over medium heat, then simmer for about 3 hours until the soybeans are soft. Skim off any foam that floats to the top. Stir occasionally, discarding any hulls that come off during stirring.

Strain the soybeans and eat as desired. You can toss them in a salad, toss them with olive oil and some grated cheese, or just salt them and eat them straight.


You can also roast soaked soybeans in the oven. 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. You can season the beans with spices either before spreading them on the sheet or after they've roasted, according to taste.