| Baked Soybeans |
This is a quick version of baked beans without any of the baking. The beans and sauce are cooked separately then combined. The longer the beans soak in the sauce, the more they will absorb the flavors.
Servings: 4
Ingredients:
| • Water | 1 cup | |
| • Tomato paste | 2 Tbsp | |
| • Brown sugar | 1 Tbsp | |
| • Molasses | 1 Tbsp | |
| • Cider vinegar | 1 tsp | |
| • Mustard, prepared | 1/2 tsp | |
| • Salt | 1/2 tsp | |
| • Garlic | 2 cloves or 1 Dorot cube | |
| • Onion powder | 1/2 tsp (optional) | |
| • Corn starch | 2 tsp | |
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Directions:
- Cook 1 cup of dried soybeans according to directions on the Legumes page.
- Mix all ingredients except the corn starch in a small sauce pan and bring to a boil.
- In a small dish, dissolve 2 tsp of corn starch in 1 Tbsp of cold water. Pour the corn starch mixture into the boiling sauce and it will quickly thicken. Remove from heat when thick.
- Place the drained beans in a serving or storage dish. Pour the sauce over the beans and mix.
Notes:
I like to keep a batch handy in the refrigerator to use as a side dish with lunches. 1/2 cup of cooked soybeans has 14g of protein compared to the traditional navy/white beans (used in most commercial baked beans) which has 6g. Dried soybeans are available from bulk bins at health food stores (Sprouts, Jimbos).
To summarize how to cook soybeans;
- Put 1 cup dried beans in a strainer. Pick out the bad beans. Rinse well.
- Put the rinsed beans in a bowl, add 3 cups of water and soak overnight.
- Drain the soaked beans and put in a pressure cooker with 2 cups of fresh water and 1 Tbsp of canola oil.
- Cover and heat on a medium-high temp (8) until the pressure regulator weight starts dancing then reduce to a low heat (3) and cook for 10-12 minutes.
- Release the pressure and open it up. Remove and discard loose skins. Drain off and discard the liquid.
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