Soybean food

Name: Soybean food - Varvara B.
Ingredients: 500 g dried soybeans; 1 leek (white part; up to the green leaves); 3 tablespoons oil; 2 bay leaves; mustard seeds and black peppercorns to taste; salt to taste; 2 tablespoons tomato paste; leaves from 1/2 bunch of ramsons; dried dill (green)

Sezon - Soybean food by Varvara B. - Recipia

I have often found a package of dried soybeans lost in my cupboard and didn't know exactly what to do with it. When I have more time, I prefer to cook this simple dish with leeks and wild garlic. It's not a quick recipe, but it's one of those that is worth making at least a few times a year, especially when fresh wild garlic and leeks are in season. Quick Info Total time: approximately 3 hours (includes separate soaking, preferably overnight) Preparation time: 15-20 minutes, excluding soaking time Cooking time: 2 and a half hours Servings: 4 Difficulty: medium, mainly due to soaking and shelling Recipe type: vegan, main dish Ingredients 500 g dried soybeans 1 leek (white part, without the green leaves) 3 tablespoons oil (preferably neutral) 2 bay leaves black peppercorns, to taste mustard seeds, to taste salt, to taste 2 tablespoons tomato paste leaves from half a bunch of wild garlic dried dill (or dried dill from a packet) Instructions 1. Rinse the dried soybeans under cold running water in a sieve until no more foam appears. 2. Soak them in cold water for a few hours. If you have time, it's best to leave them overnight, covered well with water (their volume will increase). 3. Once they are hydrated, take a handful and gently rub them between your palms to remove some of the skins. They don’t need to be perfectly cleaned, just as much as possible. 4. Place the cleaned beans in a pot with enough water and boil for one hour. They will produce quite a bit of foam, so if necessary, skim it off with a ladle. 5. Drain them, add fresh water, and continue boiling for another hour over medium heat. Finally, drain the water again. 6. Clean the leek, wash the white part, and slice it into not-too-thin rounds. 7. In a pot, heat the 3 tablespoons of oil and sauté the leek for a few minutes until it softens slightly. 8. Add the bay leaves, black peppercorns, and mustard seeds. Let them warm up in the oil alongside the leek for 1-2 minutes to release their aroma. 9. Add the two tablespoons of tomato paste, stir gently, then add half a cup of water. 10. Incorporate the soybeans that have been drained completely from the boiling water. 11. Let everything simmer over low heat, covered or partially covered, for about 30 minutes to reduce and blend the flavors. If it reduces too much, add a little more water. 12. Finally, add the dried dill (to taste) and the washed and sliced wild garlic leaves. Let it cook for another 1-2 minutes just to soften the wild garlic. 13. Remove from heat, cover the pot, and let the dish rest for 5-10 minutes before serving. Why I make this recipe often First of all, it's one of the few ways I actually cook soybeans as a main dish, not just as an addition to soups. It's suitable during fasting periods or when I want a meatless option. It keeps decently in the fridge, so it can be cooked for several days. Tips and Variations Tips Shelling the soybeans can take some time, but don’t stress too much; it’s normal for some skins to remain. The important thing is that they are well-hydrated. If you can't find wild garlic, don’t replace it with anything; the recipe will just be a bit less aromatic, but it will be fundamentally the same. Don’t skip the two boiling waters. Dried soybeans need soaking and prolonged boiling to become digestible. Substitutions If you don’t have leeks, you can use a large white onion, but leeks provide a subtle sweetness that pairs very well with soybeans. Wild garlic can be omitted if it’s out of season or unavailable. It’s not the same as green garlic, but if you want a more intense flavor, you can add a little. Dried dill from a packet can be replaced with fresh dill if you have it. Variations If you want a thicker texture, you can partially mash the boiled beans with a fork before adding them to the leeks. You can add a tablespoon of lemon juice at the end for a little acidity, but it’s not strictly necessary. Serving Ideas It’s good on its own, with bread, possibly accompanied by slices of cucumber or tomatoes. It also works well as a side dish next to plain rice. Frequently Asked Questions 1. Can I use pre-cooked or canned soybeans? I do not recommend it for this recipe. It is designed for dried beans, and canned ones do not have the same texture after double boiling. 2. Can it be made in advance and reheated? Yes, it keeps well for 2-3 days in the fridge and can be easily reheated on the stovetop or in the microwave. 3. If I don’t have bay leaves and mustard seeds, will I lose a lot of flavor? The flavors are not dominant, but they do help with complexity. If you don’t have them, you can still make the recipe without them; it won’t drastically change the result. 4. Does soy boil faster in a pressure cooker? Yes, the cooking time is significantly reduced, but care must be taken with the amount of water to avoid mushiness. In this recipe, I do not use pressure for better texture control. 5. Why do I need to change the water halfway through cooking? Changing the water helps reduce the strong characteristic soy flavor and the hard-to-digest compounds. Nutritional Values Approximately, one serving has around 350 kcal, with about 25 g of protein, 40 g of carbohydrates, and 10-12 g of fat (depending on the oil and tomato paste used). Soybeans are one of the best sources of plant protein, and the addition of oil and tomato paste slightly increases the fat and carbohydrate content. Storage and Reheating It keeps in the fridge for 2-3 days in a sealed container. When reheating, a tablespoon of water is needed to prevent it from drying out. I do not recommend freezing, as the texture of the boiled soybeans suffers upon thawing. If there are leftovers, it’s good cold, straight from the fridge, but it’s best served warm.

Soybean food

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