Simmered Soybeans with Vegetables

When you add cooked soybeans to any salad, soup or stew, you add lots of flavor and nutrition. Although cooked soybeans are not used as much as other dried beans in the U.S., they are very popular in Japan, Korea, China, India, and other countries. This recipe is based on a traditional Japanese recipe for Gomoku-mame.

Yield: approximately 4 servings as a side dish

Ingredients

• 10 to 12 ounces Janie's Mill organic dry Soybeans
• 4 to 5 cups water for soaking the dry beans 
  
  

• Seasonal vegetables, traditionally these would include shiitake mushrooms and lotus root, but you may make substitutions

  • 4 dried shiitake mushrooms , rehydrated and cut into small cubes
  • 1 or 2 medium carrots, cut into small cubes 
  • 1 to 2 ounces of lotus root, cut into wedges
  • 50g (1.8oz) konnyaku, diced into cubes
  • 4" x 4” piece of konbu (dried kelp) , cut into small squares

  
   Sauce
  

  • 4 tbsp liquid from soaking the shiitake
  • 3 tbsp soy sauce 
  • 3 tbsp sugar
  • ½ tbsp Mirin (Japanese Rice Wine)

  Garnish (optional): blanched snow peas or parsley

• large bowl or pan for soaking the soybeans
• large pan for cooking the soybeans
• Spoon to stir and occasionally skim the cooking soybeans 

Instructions 

1. Rinse the soybeans.

2. Soak. Put the soybeans in a large bowl or pan and cover with water (use about a 3:1 ration of water to beans). Soak several hours or overnight.

3. Cook. Put the soybeans together with their soaking water in a pot over high heat and bring to a boil, then reduce to a simmer and cook for about one hour. (See cooking notes below.)

4. When beans are cooked, add all the vegetables to the pot. Adjust the water level to just cover the beans and vegetables.
5. Add the flavoring ingredients and turn the heat up to high. When it starts boiling, remove foam, if any, then reduce the heat to medium. Cook for about 15 minutes.

6. Turn the heat off and let sit at least 10-15 minutes so the vegetables absorb the flavors.

7. Serve in a bowl to share or in small bowls individually, with julienned snow peas or parsley as a garnish.

Soybean Cooking Notes: 

• The water tends to foam up when cooking soybeans, so use a large pot. Ideally, the soybeans themselves should take up less than 1/4 of the pot, and with the cooking water, the pot should be about 1/3 full.

•  While the soybeans are simmering, skim off any foam that rises to the surface. Top up with water as needed if the beans are visible above the water.
• The beans are done if you press one between your finger and thumb and it's soft, not crunchy. It may longer to get to the desired consistency. 

• Never throw away the cooking liquid as it makes a delicious, hearty stock