Soy beans have a high protein and oil content and can be made into many interesting dishes such as tofu, miso, tempeh, soy sauce, and soy milk.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
To Make Soy Milk: Wash the dry soy beans and soak overnight. Remove the skins and grind the beans very fine. Put the ground beans into a cheesecloth bag, in a bowl of lukewarm water, using 3 quarts of water to each pound of dry beans. Work thoroughly with the hands for 5 to 10 minutes. Wring the bag of pulp until dry. Boil the milk on a low fire 30 minutes, stirring frequently to prevent scorching. Add sugar and salt to taste. Keep in a cold place.
Before you cook dry soybeans, sort them and remove any rocks or debris. Add four cups of warm water and two teaspoons of baking soda to each cup of dry beans. One cup of dry beans will yield about two and one-half cups of cooked beans. Soak for four hours. After the beans have soaked, bring them to a boil in the soaking water and simmer for 20 minutes. Then drain the beans and rinse them in fresh water. Rub the beans between your fingers and most of the husk will float to the top of the water and can be rinsed away. Cover the beans completely with boiling water and add more water while they're cooking if it's needed. Add one to two teaspoons of oil to reduce foaming. Add one teaspoon of sugar, salt and pepper to taste. Simmer the beans for one and a half to two hours or until they're tender. Serve cooked dry soybeans like you serve other dry beans or use them to make baked beans.
Organic soy beans.
Manufactured in a facility that also uses tree nuts, soy, wheat, eggs and milk.
Keeps best refrigerated or frozen.