Baked Soybeans

I've been wanting to make a batch of Baked Soybeans for several years now, using soybeans that had dried on the stalk from my garden.  I wasn't sure what to expect, but I have to admit I was impressed! I am sure the addition of Rooster Street Bacon and PA maple syrup helped take it to the next level!  My friend Julia had shared these heirloom seeds with me a number of years ago, and I've been planting them ever since.  I'm so grateful she introduced them to me!

Source:  adapted from Elma's Baked Beans recipe (original recipe from Ruth Musser)

1 lb. dried soybeans, soaked overnight and drained

3/4 c. onion, diced

1 c. ketchup

2/3 c. maple syrup

1 t. salt

1/4 tsp. cayenne pepper

Several strips of bacon, coarsely diced

In a large pot, cover soybeans with water and cook until soft, approximately 2-1/4 hours.  Drain.

In large casserole dish, mix remaining ingredients except bacon.  Add cooked beans and mix well.  Top with bacon.  

Bake uncovered at 325 degrees for 1 hour.

Succotash Salad

Source:  The Kitchn

Great way to use fresh soybeans while fresh corn and tomatoes are readily available as well!

2 T. unsalted butter

1 large sweet onion, chopped (about 1 c.)

1 1/2 c. fresh or frozen soybeans, cooked al dente*

Kernels from 6 ears of corn (about 5 c.)

1 pt. cherry or grape tomatoes, halved

1 T. freshly squeezed lemon juice

1/4 c. feta cheese, crumbled

1/4 c. basil, sliced into thin ribbons (chiffonade)

Sea salt and freshly ground black pepper, to taste

In medium saucepan, melt butter.  Add chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes.  Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender, but still crisp.

Transfer cooked ingredients to a large bowl and toss with tomatoes and lemon juice.  Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with feta, basil and black pepper.

*You could also use lima or fava beans too!

Serves 6

Endamame

Source:  Julia Hair

This particular variety is so easy to grow.  I'm so grateful Julia shared some of her heirloom soybean seeds with me last fall!

Simply cook the endamame (soybeans) in their pods in boiling, salted water for 5 min.

You can serve them in their pods and pop the beans out with your teeth, or you can shell them.

Tasty!!