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Country Style Soybeans

Western.Chefs's picture
  Dry soybeans 16 Ounce (1 Package)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salad oil 2 Tablespoon
  Onion 1 Medium, chopped
  Green pepper 1 Large, chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Salt 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Packed brown sugar 1⁄4 Cup (4 tbs)

1. Rinse soybeans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans; return beans to Dutch oven.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook onion, green pepper, parsley, and garlic, stirring occasionally, until vegetables are lightly browned, about 5 minutes.
3. Into beans in Dutch oven, stir onion mixture, salt, and 2 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, 1 1/2 hours or until beans are tender. Add tomato sauce and brown sugar; over medium heat, cook, uncovered, 15 minutes longer, until soybean mixture is of desired consistency, stirring frequently.

Recipe Summary

Side Dish

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