Shiloh Farms - Organic Black Soybeans 2 pack - 15 ounce each

I have looked everywhere for a source for black soybeans. My Whole Foods no longer carries the canned version. I am super happy with how these turned out. While they are quite expensive, the quality is quite good. There were very few shriveled beans. Because they are a bean with a delicate, thin skin, I used the "More" selection on the slow cooker of my Instant Pot. I did not pre soak them. I used 1 cup of rinsed beans, 3 cups of homemade stock, half a diced onion, one diced serrano, three garlic cloves, some cumin and Mexican oregano. I set the cook time for 7 hours before I went to bed, and then it simmered on low for another 5 hours (but I think that part isn't necessary). The beans were perfectly tender, and not over cooked. I used Helen Rennie's YouTube instructions for the process and added my own flavorings. I'm super excited to have a good source for beans! I paid a bit under $18, but I see the price has increased. Hopefully it will be a temporary increase, because I expect to need to purchase these again!

Delicious and very healthy, just bought more!

The beans are the best for minimal carbs. In bean forward uses like ham and beans, Boston baked beans, the flavor will be different due to lack of carbs, but still good. In chili, beans and rice, or sauce-strong uses, these are perfect low carb choice. They seem to take much more time cooking to get tender, even with pressure cooking. I double the times. Pricey for beans, but that's low carb world.

These beans are so good. Here is how I cooked them using a pressure cooker based on some advice on the web:1) Soak 1 cup beans overnight in 4 cups water and 1/2 tsp salt. The salt is important for soybeans! Then rinse well.2) Boil beans in 3 cup water and another 1/2 tsp salt (again, the salt is important). Skim off gray foam a few times, rinsing any beans you happen to grab while skimming.3) Dump everything into your pressure cooker and set it to 20 minutes. Do a 15 minute natural release.Enjoy!

These soybeans are nutritious and taste good.

I grew up on traditional and US versions of Mexican foods. Since developing diabetes I was missing out on the joy of foods made with beans, especially chili. I've been researching for any possible substitute and came across black soy beans. They are definitely more diabetic friendly. My family (all of whom are picky eaters) and I have not noticed a real difference in either US style nor Mexican chili. I admit I'm bad about soaking any beans so I haven't tried them in other recipes but I'm pretty sure they will work just fine as a regular bean substitute.

Very small soybeans. Purchased for making kuromame, for new years. Soaked and cooked longer than normal, and beans were still chewy. I will use them, but will look for other options for my needs.

I purchased this as an alternative to the imported black soybeans I usually get at a Japanese supermarket to make some Kuromame or sweet black soybeans. I cooked them in an Instant Pot, but the beans remained on a hard side. I'm going to stick to the import soybeans.