For the dehydration of green soybeans, it is generally agreed that a steam blanching of from 5 to 7 minutes before shelling is satisfactory. The shelled beans should then be dehydrated at a temperature of 150° F. for the first half of the dehydration, and at 145° F. for the remainder of the time. It will take from 6 to 9 hours for the process, and the finished product will be hard and wrinkled but still green in color. (For more complete directions for dehydration see University of Illinois Circular 558, "Dehydrating Fruits and Vegetables at Home.")
Cooking Dry Soybeans
Method I. Soak 1 c dry soybeans in 3 c water overnight. Drain[A] and cook for 1 to 1½ hours in 3 c fresh water to which 3 t salt have been added.
[A] To save nutrients, mild-flavored soybeans may be cooked in the water in which they were soaked.
Method II. Soak beans as in Method I, cook in a pressure cooker at 10 lbs. pressure for 10 minutes in 1½ c water to which 1½ t salt has been added.
The beans may be seasoned with either butter or meat and served, or they may be used in any of the dishes for which navy or lima beans are used. They are more nutty in texture, however, than ordinary beans.
Roasted Soybeans
Two methods for roasting mature soybeans are given below. The products in both cases are acceptable, but Method I gives more desirable results, since the products more nearly resemble roasted peanuts. The second method is included because of the ease of preparation and as a means of conserving fat.
Method I. Soak dry soybeans overnight, or until completely swollen. Dry the surface between towels and fry in deep fat, a few beans at a time, for 5 to 8 minutes, depending upon the size of the beans (temperature, 350° F.). When they are slightly brown and crisp, drain, salt, and use as salted peanuts would be used.