Friday, April 15, 2005

Freshly Roasted Soy Nuts

Tired of rancid, costly soy nuts? Roast your own!

Why eat soynuts?
They may reduce blood pressure, cholesterol, and overall risk from coronary heart disease (CHD). If you're a peri-, pre-, or in-the-midst-menopausal woman, they've been documented to reduce hot flashes. And compared to dry roasted peanuts as a snack, soynuts have half the fat and double the protein. I just like them. Unfortunately, the FRE can't get past three.

This is a repost of my original recipe. I added step 4, which describes how to ensure a dry, crispy soynut.

Ingredients:

1 cup dried soybeans

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1     Rinse soybeans in cool water and place in a bowl large enough to allow beans to double in size. Cover the beans with water; the water level should be a few inches above the beans. Allow the beans to soak at least 8 hours, but not more than 24 hours.

Note: As the beans soak, they absorb water and swell. The hydrated bean will then begin to ferment. If you allow your beans to soak longer than 24 hours, you'll see a small amount of foam collect on the surface of the water. These are harmless gas bubbles, primarily carbon dioxide, that result from the breakdown of the bean's sugar during fermentation.



2     Preheat the oven to 330°F.

3     Spread the soaked beans in one thin layer on a baking sheet. Roast 45 minutes to 1 hour, stirring every 10 or 15 minutes, until well browned and toasted. Remove from oven and let cool.

Note: Although the beans may be roasted in a conventional oven, a convection oven that blows heated air over the beans assists in drying and may reduce total roasting time. Reduce the oven temperature to 310°F if using convection. Don't try to speed the process by raising the oven temperature. A long, slow roast, using either type oven, produces the crispiest soy nut.

Try to remember to stir periodically. The beans will give up moisture and steam/cook for the first 20 minutes. Browning occurs rapidly after the beans are relatively dry. Stirring prevents the beans on the edges from burning.

Finally, don't salt the soybeans. The wet bean will absorb the salt. The salt inside the bean will draw and hold water, preventing the bean from drying effectively. No crispy nuts there.


4     While the beans are cooling (or the next day, or whenever you have time), reduce the oven temperature to 200°F. Return the beans to the tepid oven and forget about them for several hours while they dry. Store in an airtight container in the refrigerator.

Enjoy!

18 comments:

TulaBean said...

Thank you for posting this recipe! I have been trying to figure out how to do this myself without any luck. Out of curiosity, where can I purchase dried soy beans? Thanks!

Bix said...

I'll be frank, TulaBean ... it's not easy. I used to buy them in a small natural foods store near me but they stopped carrying them. You can try online but the cost for shipping is always a problem. I end up buying more than I want or need just to justify shipping.

I also look for organic soybeans since, here in the US at least, almost all soybeans have been genetically engineered.

Anonymous said...

Thanks for the recipe.

You can also find the dried soy beans at most any Asian grocery store.

Carl said...

There's a store near me called EarthFare, they carry soybeans. I usually buy a big bag there and make them throughout the year, until the growing season when I plant my own. It's WAY cheaper to grow your own.

Anonymous said...

Genetic engineering does not affect the quality of the beans. And, in fact, organic beans are likely genetically engineered, too. They just don't use chemicals.

Bix said...

The USDA forbids genetic engineering in organic food:

"Genetically engineered/modified organisms (geo/gmo’s) and products produced by or through the use of genetic engineering are prohibited."

http://fanaticcook.blogspot.com/2009/01/organic-food-mostly-non-gmo.html

That doesn't mean organic food contains no GMOs.

Anonymous said...

I just bought some organic soynuts at Krogers.

Anonymous said...

You can find them at any WholeFoods market

Roko said...

Thank you so much. I tried myself and was 50% ok. My children asked me how I did it. How long can it be stored by the way!

Anonymous said...

I got mine at WinCo Foods.

Anonymous said...

Any local farmer would be happy to part with a 5 gallon pail of soybeans for $10. You may have to clean them more thoroughly (pick out lots of stems) but the cost is unbeatable. You do have to catch them during the fall harvest as they are grown as a cash crop. You can also try an elevator or feed store if you happen to be driving through a county town.

InTheCountry said...

So I just ran out my front door with a bucket and waved down my neighbor who stopped his combine and dipped a bucket of soybeans out of the hopper! So I cleaned them well, picked out debris. I assume it was OK to skip the soaking since they are already hydrated (fresh from the field). They do have a husk as do peanuts in the shell. I stirred them in Olive Oil, added salt, garlic powder and sweet basil. 10 minutes at 400f then continued drying as in your step 4. Will I live?

Rooboy said...

My dad grows Pioneer brand soybeans on his farm. I grabbed a Walmart bag full of them, cleaned the stems and stuff out and cooked them. They're great! I doubt anyone can tell the difference between GMO and Non-GMO foods anyways. Watch the episode titled "Organic Foods" on Penn & Teller's Bullsh*t" Show on Showtime. It's an eye opener for all you crazy all natural foodies out there.

nanet said...

I buy soy beans from The Grain Place. Learn about them at www.grainplacefoods.com. They have been organic since 1953.

Anonymous said...

There is absolutely a difference in GMO soybeans but,
you cannot tell by tasting. For one thing they contain Round Up residue, plenty of it in the seed and it is not good. We have raised soybeans for years.

Anonymous said...

GMO soy beans have been modified to withstand the Round Up pesticide by adding a DNA modifier. The issue is that Monsanto uses a virus to penetrate the cell wall to insert the DNA modifier into the DNA helix. The long term effects of such a method is the main concern with environmental impacts as the other. Monsanto was even able to lobby GMO products as a similar enough organism to the original that the FDA doesn't even require GMO labeling on modified products. There is no way a GMO soybean can be certified organic. Eye wide open people!

Anonymous said...

I think you would still want to soak them since the soybeans are harvested when they are dry and crunchy.

twocatbirds said...

Best recipe for soy nuts I have tried. I used convection oven at 310 degrees; the color was not uniform, but all crispy and good. Wondered at what point I could add seasonings? We use these for gifts during the holidays, since they are difficult for some of us to get in grocery stores. Marilyn