Boston Baked Soybeans
Yield
8 servingsPrep
10 minCook
4 hrsReady
12 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
soybeans (daizu)
cooked |
|
| 1 | each |
onions
medium |
|
| 2 | tablespoons |
molasses
|
|
| ½ | cup |
ketchup
|
|
| ½ | teaspoon |
prepared mustard
dry |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
soybeans (daizu)
liquid from cooked |
|
| 1 | teaspoon |
salt and black pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
soybeans (daizu)
cooked |
|
| 1 | each |
onions
medium |
|
| 3E+1 | ml |
molasses
|
|
| 118 | ml |
ketchup
|
|
| 2.5 | ml |
prepared mustard
dry |
|
| 5 | ml |
worcestershire sauce
|
|
| 118 | ml |
soybeans (daizu)
liquid from cooked |
|
| 5 | ml |
salt and black pepper
or to taste |
*
|
Directions
One day ahead, cover dry soybeans with water and soak overnight, drain and rinse.
Cook soaked soybeans two to three hours covered in water, over medium heat.
Make sure you save a ½ cup of the cooking liquid.
Combine all ingredients and bake uncovered at 325 degrees for one hour, stirring occasionally, if desired.
Serves 8 to 10.
Soybean quick soak method: Place soybeans in a large pot.
Add 6 to 8 cups water for each pound of dry beans.
Heat water to boiling and cook for 20 minutes.
Turn off heat, cover pot, and let stand for two hours.
Drain beans and rinse thoroughly.
