Crispy baked soybeans

Name: Crispy baked soybeans
Ingredients: 400 g dried soybeans; 2000 ml water for soaking; 2000 ml water for boiling; 1 teaspoon salt for boiling; 15 ml olive oil; 1/2 teaspoon salt for seasoning; 1 teaspoon sweet paprika; 1/4 teaspoon white pepper

Salad - Crispy baked soybeans by Floriana P. - Recipia

Crispy baked soybeans are baked for an hour at 200°C after boiling, with olive oil and seasonings, until the beans are browned. As a snack, they have a dry skin and a denser center, similar to roasted chickpeas, with a firm texture once cooled. I prefer to eat them cold, scattered over a green salad. Prep: 20 minutes. Cook: 120 minutes. Rest: 8 hours and 40 minutes. Total: 11 hours. Servings: 4. About 480 kcal and 37 g protein per serving.

Ingredients

400 g dried soybeans
2000 ml water for soaking
2000 ml water for boiling
1 teaspoon salt for boiling
15 ml olive oil
1/2 teaspoon salt for seasoning
1 teaspoon sweet paprika
1/4 teaspoon white pepper

Preparation

1. Put the dried beans in 2000 ml of cold water and leave them to soak for 8 hours or overnight. 2. Drain and rinse them, then rub them between your palms to loosen some of the skins. 3. Boil the beans in a pot with 2000 ml of water and 1 teaspoon of salt for 60 minutes, until they mash easily with a fork. Drain them and spread them out on a clean towel for 10 minutes. 4. Preheat the oven to 200°C, with the fan on. Line a baking tray with parchment paper. 5. Put the beans on the tray, drizzle them with the olive oil and sprinkle with 1/2 teaspoon of salt, the sweet paprika and white pepper. Toss and spread them out in an even layer. 6. Bake for 60 minutes. Take the tray out every 15 minutes and stir the beans with a spoon; when done, they should be browned and dry on the surface. 7. Take the tray out and leave the beans to cool for 30 minutes before serving.

Notes

They keep for up to 3 days in a sealed container in the fridge, although they gradually lose their crunch. I scatter them over a creamy soup instead of croutons. Whole dried beans that are similar in size bake more evenly. If they still have a hard center after boiling, leave them in the water for another 10 minutes. Small beans may dry out faster than large ones, so keep an eye on them during the last 10 minutes of baking. For a different flavor, you can replace 1/4 teaspoon of white pepper with the same amount of black pepper.

Frequently asked questions

How long do they take to cook in a pressure cooker?

For soaked beans, start with about 25 minutes at high pressure. Follow the appliance instructions for releasing the pressure.

Can I use edamame instead of dried beans?

Not for the same snack: edamame are beans harvested while green and take around 4 minutes to boil. They stay too moist for the texture you get with this method.

What should I do if the beans are still soft after baking?

Put them back in the oven at 160°C for another 10 minutes, then leave them to cool. The surface can soften while the center still holds moisture.