Pressure Cooked Soybeans
|Dried soybeans||1 Cup (16 tbs)|
|Onion||1 Large, grated|
|Water||3 1⁄4 Cup (52 tbs)|
|Unsulphured molasses||3 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped dates||1⁄4 Cup (4 tbs)|
|Chopped apple||1⁄4 Cup (4 tbs)|
|Unsweetened shredded coconut||2 Tablespoon|
|Lemon juice/Lemon juice||1 Tablespoon|
1. Pick over and wash the soybeans. Mix the beans with the onion and water and refrigerate overnight. Put the beans, onion, soaking liquid, salt, molasses, oil, cinnamon, and cloves in a pressure cooker. The cooker should not be more than half full.
2. Close the cover tightly, place pressure regulator on vent pipe, set for 15 pounds if there is a choice, and cook, according to manufac-turer's directions, for 30 minutes.
3. Allow the pressure to reduce of its own accord. Remove pressure regulator and cover. Add the remaining ingredients and mix, while stirring over low heat