Processing Soy Beans. http://www.durgan.org/URL/?HQSOJ 31 August 2009 Processing soy beans Soy bean constitute a portion of my diet. Breakfast consists of a bowl of soy bans and a bowl of oats. Soy beans are prepared for about a seven day supply for one person. Four cups dry beans are washed and cooked in a pressure cooker. Pressure cooker is used to minimize cooking time. If boiled on the stove, it takes about 6 hours to cook the beans. Soy beans never get mushy with cooking, just soft. Beans are removed from pressure cooker and water, and sugar added to taste, and boiled about five minutes to mix the contents. The beans are then blended to a fine consistency, and stored in quart jars and kept in the refrigerator. Beans will keep for about ten days. A bowl of beans with a bowl of oats is breakfast. This is low cost and nutritional.
Based on my experiences you don't really need 6 hours cooking to get the beans soft enough. Just soak the beans in cold water for 8 hours or so and then cook. I personally prefer non-pressure cooking because I find pressure cooking has some negative impact on flavour. You can also let the soybeans to sprout a little then cook with meat. It tastes very good too.
Soy beans are my main food. I eat them everyday for breakfast. There are so many ways of utilizing this amazing bean, and I have experimented with most methods. It is unfortunate most people in NA avoid soy beans. Soy beans being probably the only complete food found in nature. It is hard to compete with a Big Mac in NA.
