Soybeans are sometimes called the "meat of the soil". They are an excellent source of lecithin, Vitamins A, B and E, calcium, potassium and phosphorous. They are specifically used for protein in a diet. By themselves, soy beans have a flavor that not everyone can appreciate. Soy beans are used in countless foods and are found in textured vegetable protein, soy milk, tofu, temp ah, minse, soy sauce, natto, sprouts and other foods. For protein and nutrition in emergency times they are a perfect choice for your emergency food storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Soy Beans.
Directions: Cooking soybeans - Soybeans are most often transformed in other foods such as tempeh, tofu, miso, shoyu, soy milk or other food ingredients. However, cooked soybeans can also be used as an ingredient in soups, sauces and stews. To prepare two cups of soybeans for cooking, soak them in about six cups of water for about eight hours. This soaking shortens the cooking time, improves the texture and appearance of the beans and removes some of the indigestible sugars. Drain, rinse and cook the soaked soybeans in about six cups of fresh water. Do not add salt at this point or it will delay the softening of the soybeans.
Servings per Container:
#10 can: 84 oz. (2381g) 38 servings
#10 case: 228 servings
Mylar Bag: 1.5 lbs (680g) 11 servings
Bulk: 25 lbs (11.34kg) 183 servings
Bulk: 50 lbs (22.68kg) 366 servings
5 Gallon Super Pail Bucket: 33 lbs (14.96kg) 241 servings
Tastiest soymilk I ever made.
I use a Tayama soymilk maker and used to get soybeans from a local oriental market. I ordered a 50 lb package of soybeans and they were cheaper even with the shipping charges. I recieved the soybeans within a few days and made some soymilk . I was surprised how much tastier and rich the soymilk came out. And, it's really convenient to have the beans on hand.