How to Roast Soybeans

Edamame is an immature soybean that is often boiled and then eaten.

Soybeans are known for being packed with proteins and essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folic acid and iron. What does that mean for you? By consuming soybeans or soybean byproducts, such as tofu, you may be able to reduce your risk of developing certain cancers and lower your cholesterol level. Try these crunchy roasted soybeans in salads or as a snack to promote your health and fitness.

Things You'll Need

• Whole dry soybeans
• Baking sheet with sides
• Colander or sieve

Instructions

1. Rinse the soybeans in water to clean them and then completely cover them with water to soak for at least 8 hours before roasting. One cup of raw soybeans expands to about 2 cups while soaking; about 2 cups of raw soybeans can be roasted on a standard baking sheet and will shrink to about 1 1/2 cups in the oven.

2. Preheat the oven to 350 F. Dump the soaked soybeans into a colander or sieve and shake to remove the water.

3. Spread up to 2 cups of soybeans on an ungreased baking sheet that has sides. Remove any loose hulls.

4. Place in the oven. Wait 15 minutes and then stir the soybeans with a spatula to loosen any that have stuck to the sheet. Stir the beans every 5 minutes until they are golden brown, about 30 minutes total roasting time.

5. Cool on the baking sheet, unless you need the pan for another batch. In that case, transfer the roasted soybeans to a flat surface to cool.

6. Spray the soybeans with canned olive oil and lightly salt them, if desired, when they are fresh from the oven. Roasted soybeans can be stored in a plastic bag or sealed container in the refrigerator for up to 3 weeks.

Tips & Warnings

• You may choose to flavor the roasted beans with olive oil or a packaged salad dressing mix.

• As a farm kid, I enjoyed eating soybeans raw. Keep in mind that soybeans, like other legumes, can cause you to ... ah ... "pass wind."