First, I have to share a link with you. It’s portraits of Grandmas from around the world with their cuisine. The series portrays grandmothers from 58 different countries, each posing right before they start cooking and then presenting their signature dish in the end. It’s amazing!
Ok now on to the post..
I love soybeans.
I think I start every post with “I love (insert something”).
I love cheese. I love cats. I love donuts. I love snowmen. I love pumpkins. I love you.
But soybeans, yeah, I love them guys. We had a great soybean year and it’s still going on with more plants to pick. The last few days have been chilly and windy but the garden calls, so I throw on a hat and a dramatic attitude (“I’m so cold! I’m not going to survive!”) and get picking soybeans.
So with so many soybeans – what’s a girl to do? Snack on them of course! I know, dried snacks aren’t usually the first thing you think of when you think soybeans. You might think of edamame which is absolutely delicious, but I wanted something to crunch, something with a little salt on it. I’m not a big potato chip fan (*gasp*) so Salted Dried Soybeans take the place of a movie snack, a afternoon snack, a throw in my bag and eat while waiting for the subway snack. I just can’t get enough of them!
If you like this recipe, I would definitely recommend making in big batches if possible. This will save you time in drying, plus it will leave you with more soybeans to eat!
Dried Salted Edamame Soybeans
- 2 cups shelled edamame soybeans - thawed or fresh
- 2 tablespoons olive oil
- 1 teaspoon mustard powder
- 1 teaspoon sugar
- sea salt to taste
- Preheat oven to 200 degrees.
- Coat a baking sheet with olive oil.
- Put the soybeans on the baking sheet, mixing them in the olive oil until they're all coated.
- Sprinkle mustard powder, sugar and sea salt on top, mix again.
- Bake for 6 hours and 30 minutes, opening the oven every 30 minutes to stir.
- When done, put dried soybeans in bowl and sprinkle sea salt on top to taste.
- Store in jar, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This is our soybeans right out of the freezer. Soybeans don’t take long to thaw, just a few minutes. Try to break up any large clumps with your hands.
Coat with olive oil, sugar, salt and mustard powder. Into the oven they go..
Hours later you have delicious snackalicious soybeans!
Store in a jar, for this I love saving almond or peanut jars and reusing them. Also look at the amazing artistic ability I have, this is what a private art school education can get you! (and loans that will make you cry).