Cooking Techniques

Soy Math for the Kitchen

How do I cook dry soybeans?

You’ve got options!

1. Fastest Method - Instant Pot

2. Low Tech - Stove Top

3. Slowest Method - Crock Pot

Soy Cooking Tips:

• ALWAYS rinse and sort through beans before cooking, removing all foreign matter or discolored beans.

• Cooking times can vary greatly based on soy variety and the shelf age of the bean.

• Dried beans double in volume and weight after soaking or cooking. 

1. Instant Pot Directions

To avoid overflow, do not fill the inner pot more than to the ½ mark to allow for expansion. DO NOT OVERFILL.

• When cooking dried beans use sufficient liquid to cover the beans.

• Although not necessary, soaking the dried beans can speed up cooking significantly.

• To pre-soak soybeans (not in the Instant Pot), immerse the beans in 4 times their volume of water for 4-6 hours.

• Use four cups of water in the Instant Pot for every 2-3 cups of soaked soybeans.

• While not necessary, adding 1 tablespoon of oil in the Instant Pot when cooking can reduce the bean foam and prevent overflow.

Please consider the cooking time below as a minimal time when using the pressure setting.

ADD 12-20 minutes to the cooking times listed below for Instant Pot to heat up prior to beginning the cooking process. Adjust these times based on the texture you prefer of the cooked bean. I cook mine a little less that is going in the freezer. I cook longer (to make them mushy) if I am making hummus.

Instant Pot Times

Dry Cooking Time: 35-45 minutes

Soaked Cooking Time: 3 - 8 minutes of pressure (heating & cool down time not included)

B & B Soybeans average dry cooking times (in Instant Pot):

Southern Soy™ yellow – 40 minutes from dry to cooked.

Soylicious™ yellow or black – 25 minutes from dry to cooked. (smaller variety)

Source: https://instantpot.com/instantpot-cooking-time/#tab-id-3

2. On the Stove Top

Cooking dry soybeans on the stove top takes a while but it is worth the wait! Soybeans may be cooked in the typical southern fashion with your choice of added ingredients for flavor.

Step 1: Wash and pick over

Rinse the dried soybeans, rubbing them together gently to remove any surface powdery residue, and remove any dark or discolored beans.

Step 2: Soak overnight

Soak the beans in enough water to cover the beans for 6-8 hours or overnight. Soaking time is a bit longer than for other types of beans. The quick soak method of bringing to a boil then let sit for an hour method to speed up cooking does not work well with soybeans.

Step 3: Use a large pot

Soybean cooking liquid will foam up quite a bit, and cover your cooking surface if not watched carefully. The dried soybeans should not come up to more than 1/4th of the height of your cooking pot, and the cooking water should come up only to about 1/3rd the height of the pot maximum.

Step 4: Bring to a boil, and skim off the grey foam

Bring the soybeans to a boil. Skim off the grayish foam that will rise to the surface of the water as it forms. Let boil for about 10 minutes, then reduce heat to low, and cover loosely with a lid. Stir occasionally to prevent beans from sticking to the bottom of the pot. Cooking time is about 5-6 hours (depending on the variety/size of the soybean).

Top up with additional water from time to time if it seems to be cooking off, and skim off any grey foam. The beans are done if you press one between your finger and thumb and it is soft, not crunchy.

Step 6: Draining and removing the hulls

Once the beans are cooked, stir then let them sit a bit - the loose hulls will rise to the surface. Skim these off. Strain the beans, reserving the liquid to use as a vegan stock.

3. In a Crockpot

1. Soak soybeans overnight.

2. Place soaked beans in the crock pot cover soybeans well with water (4 cups of water per cup of soaked soybeans), and 1 tablespoon of oil (oil is optional).

3. Cook on high.

Cooking Time:

• Cook until soybeans are the desired texture.

• Length of cooking time depends on the variety/size.

• Medium size soybeans require about 8 hours on high in the crock pot.

Storing and Freezing Tips

Drain cooked soybeans in a colander, rinse lightly, and allow to cool. Store cooked soybeans in freezer bags with a little bit of the cooking liquid.

Due to their protein content, frozen cooked soybeans retain their structure much better other high-starch legumes. Frozen soybeans can be pulled from the freezer and used in soups, entrees, salads, to make hummus, etc. The cooking liquid can also be frozen.