Forget about to be or not to be - that is the question.
Soybeans. Leafy, green, super-healthy, fiber, protein, and I didn’t have any clue what to do with them. In fact, I had never even seen them au naturel. Here they are in all their leafy splendor:
This is how we got them, on these enormous 4 foot long branches, dangling with soy-pods. I convinced Molly that pulling the pods off would be as fun as, oh, I don’t know, whitewashing a fence, and we had a pile of pods in no time.
First we tried one plain and raw. It was, well, beany. Kinda crunchy, a mild, buttery bean.
Research said to cook. Boil in some salted water until tender. So that was next. I wasn’t sure how tender to go, since I wasn’t sure what we were going to do with them. I figured a salad for the first batch and some dip for the second. Once they were boiled for a bit, separating the beans from the pods was easy (although the pods are edible too.)
The beans were mixed with:
- Some slightly cooked corn, stripped from the cob
- Black beans (from a shiny, metal cylinder)
- Some halved sun golds and red grape tomatoes
- Lime juice, avocado oil, basil, salt and pepper
It was delicious.
If I was really hard-core, I’d have some miso, fermented black beans or tofu to show up, but that’s it….just salad :)
So… any brilliant ideas for soybeans?