3 cup whole dry soybeans
Salt
Garlic
Chili powder
Servings: 12
Soak three cups of whole dry soybeans using either the standard or quick soaking method in Notes. Spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300ºF oven, shaking the pan every 15 minutes for about one hour or until soybeans are lightly browned.
Notes: SOAKING:
Soaking dry soybeans shortens the cooking time and improves the flavor, texture and appearance of beans.
Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about six to eight hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans.
Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans.
Salt
Garlic
Chili powder
Servings: 12
Soak three cups of whole dry soybeans using either the standard or quick soaking method in Notes. Spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300ºF oven, shaking the pan every 15 minutes for about one hour or until soybeans are lightly browned.
Notes: SOAKING:
Soaking dry soybeans shortens the cooking time and improves the flavor, texture and appearance of beans.
Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about six to eight hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans.
Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans.
