2 Healthy Soybean Recipes

This article details two soybean recipes that are healthy delicious and easy to make. Soybeans are praised for their nourishing capabilities and high protein content. However, since soybeans aren’t commonplace in the United States, employing them in your cooking may be intimidating. Rest assured, soybeans are very easy to work with and before you know it, you’ll be making up recipes of your own.

Traditional Edamame (Steamed Soybeans)

To begin, gather:

• 3 cups young soybeans in their pods
• 1½ cups water
• 3 tbsp. table salt
• Saucepan

In a large sauce pan, bring 1 cup of water and 2 tablespoons of salt to a full boil over high heat. Once you have a full rolling boil, add the soybeans into the pot. Cover the sauce pan and turn the heat of the stove down to low to steam the soybeans. Steam the soybeans for 5 five minutes or until adequately and completely warmed through. Remove from heat and drain the water. Serve in a bowl and a top the beans with the remained tablespoon of salt.

Eating steamed soybeans is the best way to introduce and acclimate your pallet to the taste and texture of the soybean. To eat, simply suck the bean from its pod. After eating the beans, dispose of the pod, which is edible but does not taste good.

Soybean Stir-Fry

Heat olive oil and minced garlic over medium-high heat in a large non-stick frying pan. Heat until garlic shows first signs of browning.

Add soybeans and broccoli heads to the pan and sauté the mixture for about one minute over medium heat. Mix in the remaining ingredients until everything seems competently melded together and uniform in consistency. There shouldn’t be any mysterious clumps of seasoning or pieces of vegetables that are not seasoned.

Turn heat up to high until the liquid in the pan begins to boil. If at this time you think there isn’t enough water—meaning your vegetables might burn—add another table spoon or 2 of water. Once you have achieved a boil, cover the frying pan and reduce the heat to low.

Steam for about 5 minutes or until the broccoli heads have achieved the texture that you prefer.
Serve immediately over a bed of rice or as a side dish to a piece of meat.