Baked Soybeans
Baked Soybeans offers a hearty, savory dish with rich tomato and caramelized onion flavors, complemented by sweet basil and molasses. Perfect for those seeking a protein-packed vegetarian meal, it combines tender beans with a thick, flavorful sauce for a satisfying and wholesome experience.
Ingredients
Instructions
- Pressure cook the soybeans in water for 1 hour.
- Drain the juice from the tomatoes and add the tomatoes to the sauteed onions in a heavy skillet.
- Simmer the tomato and onion mixture.
- Cut the tomatoes into small pieces and add them to the juice.
- Add brown sugar, oil, and salt to the mixture.
- Mix well to combine all ingredients.
- Add the cooked soybeans to the tomato mixture.
- Transfer the mixture to a baking dish and bake at 350°F until the juice is thickened.
- Remove from oven and add lemon juice and sweet basil.
- Stir in 1/2 can of plain tomato paste before serving.
Tips & Substitutions
For a richer flavor, consider adding a dash of smoked paprika or a pinch of cayenne pepper to the tomato mixture. If you're short on time, canned soybeans can be used instead of dry, just reduce the cooking time. You can also substitute the blackstrap molasses with maple syrup for a different sweetness. This dish pairs wonderfully with Cheryle'S Golden Punch for a delightful meal.
Serving Suggestions
Serve the baked soybeans warm, garnished with fresh herbs, alongside crusty bread or over a bed of rice. This hearty dish also complements a simple green salad for a balanced meal. For a fun twist, pair it with Aunt Poly'S Sweet Pickles to add a tangy crunch to each bite.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply transfer to a baking dish and warm in the oven at 350°F until heated through, about 20 minutes. Alternatively, you can microwave individual portions for a quicker option, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Soybeans contains roughly 683 calories, with 2g protein, 27g carbohydrates, and 65g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this recipe?
Yes, you can substitute other beans like navy or pinto beans if you prefer. Just be aware that cooking times may vary; adjust accordingly to ensure the beans are tender before combining with the tomato mixture.
Is this recipe suitable for vegans?
Absolutely! All the ingredients in this recipe are plant-based, making it a perfect choice for anyone following vegan recipes. The combination of soybeans and tomatoes provides a nutritious and hearty meal.
Can I make this dish in advance?
Yes, you can prepare the dish ahead of time and store it in the refrigerator before baking. Just assemble the ingredients, cover, and keep it chilled. When ready to serve, bake until warmed through and the flavors have melded beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).