How to Prepare Roasted Soybeans

Roasted soybeans are a crunchy snack that's actually good for you. Soybeans are the only plant food that contains a complete protein. In other words, they contain all the essential amino acids necessary for human health. In fact, the amino acid profile of soy is very close to that of animal products like meat, eggs and milk. Roasted soybeans can be eaten out of hand like nuts, or they make a delicious topping for salads. Though cooking roasted soybeans takes a bit of time, it's not difficult.

Step 1

Rinse the soybeans. Look them over and discard any that are wrinkled, discolored or otherwise defective.

Step 2

Boil 6 cups of water. Add a pinch of baking soda. Drop the soybeans into the water, and simmer for five minutes.

Step 3

Drain the beans using the colander. Rinse them in cool water.

Step 4

Boil 10 cups of water. Add a pinch of baking soda. Add the soybeans, lower the heat to a simmer, and cook for 15 minutes.

Step 5

Drain the soybeans and rinse them in cool water. Put the soybeans in the large bowl and add cool water. Rub the soybeans with your hands to remove the hulls. Skim the hulls as they float to the surface of the water. Drain the soybeans in the colander.

Step 6

Preheat the oven to 350 degrees Fahrenheit.

Step 7

Oil a baking sheet lightly. Spread the soybeans on the baking sheet in a single layer. Dry roast them in the oven for 45 minutes or until golden and crisp. Cool the soybeans completely before storing them in plastic bags.

Things You'll Need

  • Large saucepan

  • Stove

  • Mixing spoon

  • 3 cups whole dry soybeans

  • 2 pinches baking soda

  • Colander

  • Large bowl

  • Salt to taste (optional)

  • Soy or canola oil

  • Baking sheet

  • Oven

  • Plastic storage bags

Tip

If you don't want to fuss with dehulling the soybeans, you don't have to. The soybeans will roast more evenly if you do. When the beans come out of the oven, sprinkle them with your favorite seasonings -- chili powder, lemon pepper, wasabi powder, anything you like.

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