Soybeans
Soybeans belong to the legume family and are native to East Asia. They have been an important protein source in the Orient for millions of people for over five thousand years.
Soybeans are good source of protein, fiber and minerals as well as unsaturated fat. As soybeans mature in the pod, they ripen into a hard, dry bean. Although most soybeans are yellow, there are also rare varieties which are black, brown or green. Soy beans or edamame can be found in some
grocery stores and most often in health food stores.
Storing
Green soybeans (edamame) should be refrigerated and used within two days. Frozen edamame keep for several months. Dried soybeans may be kept in an airtight container for a long period of
time.
Cooking
Soybeans can be cooked and used in soups, sauces and stews. To prepare two cups of soybeans for cooking, soak in about six cups of water for six to eight hours. (Soaking shortens the cooking time and improves the texture and appearance of the beans.)
Drain, rinse and cook soaked soybeans in about six cups of fresh water. Don't add salt at this point or it will delay the softening of the soybeans. Pressure cook for about 40 min., then the beans should have become tender.
When you cook soybeans, make it worth your while by cooking two or three times what you need and freezing the rest for later use.