What are soybeans?

Soybeans were introduced to the Western world in the 20th century. These light tan or yellow beans belong to the legume family and are native to East Asia. For over five thousand years, they have been an important protein source for millions of people in the Orient. Today, the health benefits of soybeans are well known and soybeans promise a healthier future for people around the globe.

Using Soybeans

Use soybeans as you would any other dried bean. To prepare one pound (about two cups) of beans 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 beans in about six cups of fresh water. Bring the water to a boil, reduce heat, and simmer for about three hours, or until beans are 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. Another option is the "quick-soak" method. Add six to eight cups of hot water for each pound of dry beans. Heat the water to boiling and cook for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook beans as described above. If adding salt, wait until the beans are cooked as salt delays the softening process. Canned soybeans are also available.

Where do I buy soybeans?

Dry and canned soybeans are sold in most mainstream grocery stores, in the natural food section. Dry soybeans are also found in the bulk section of natural food stores. Canned soybeans are available in natural food stores and most supermarkets.