Did you know that soybeans have been grown in China for 5000 years?
50% of all soybeans are now grown in the US, as are these.
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Soybeans contain antioxidants and phytonutrients that are linked to various health benefits but soybeans are mostly about the protein. 3.5 ounces of soybeans have 16.6 grams of protein.
Use them in cooking or make your own soymilk!
Sift through dry beans and remove any shriveled beans or pebbles. You should soak dried beans before cooking: the night before, add 1 part dried beans to 3 parts water to a large bowl and soak for at least 8 hours before draining and rinsing; OR, day of, add dried beans to a pot, cover with several inches of water, and boil for 5 minutes before removing from heat and allowing the beans to soak for at least an hour before draining and rinsing. To cook beans on the stove top, add soaked, drained, and rinsed beans to a large pot and cover with several inches of fresh water. Bring to a boil, then reduce heat and let simmer until cooked to preferred tenderness (about 3 hours). For firmer beans that hold their shape when fully cooked, leave the lid off during cooking. For creamier beans (ideal for hummus), leave the lid on but ajar while cooking. Skim off any scum or foam that floats to the top during cooking. Cooked beans keep in the fridge for 1 week and the freezer for 6 months. INSTAPOT METHOD: Rinse and drain beans. Use a ratio of 4 cups water to1 cup soy beans, and add a pinch of salt. Cook on high pressure for 30 minutes then natural release for 20 minutes.