Yield: 8 Servings
|3 cups||Cooked soybeans|
|½ teaspoon||Dry mustard|
|1 teaspoon||Worcestershire Sauce|
|½ cup||Liquid from cooked soybeans|
|\N \N||Salt and pepper to taste|
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.
Nutritional Analysis: Serving size ½ cup Calories 166 Total fat: 7g Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias