2.5 Lb Non-GMO Organic Black Soy Beans (SOYA Bean) - Dry Organic Soybeans for Organic Dried Tofu, Soybean Milk, Soybean Sprouts, Tempeh Organic, Japanese Natto, Soybean Pasta, and SOYA Milk Powder

These soybeans were perfect for keto. They are a great product with whole and delish beans in the package. They need to be soaked overnight in salt 🧂 for minimum 8 hours otherwise they are crunchy. I cooked them in chili, taco ground beef, and made refrieds. I plan to use them as a substitute for black beans. I have found cheaper beans now but these were very high quality and I do think fair price for an organic variety. Great product.

I've eaten low-carb for decades, and I like to use black soybeans as part of my diet. I loved everything about this product, except the price. $8 a pound for beans? Even so, I did a little calculation and that's still cheaper than the canned black soybeans I'd been relying on. The taste and texture is similar or perhaps even better than canned, too, especially the second time I cooked up a batch of these. The second time, I followed a trick I read about online: after soaking overnight in the refrigerator, drain the beans and put them in the freezer until they're frozen solid. Then cook as usual; no need to thaw beforehand, although you can. Something about the freezing making the cells within the beans burst, and that makes them take less time to cook. I tried the no-freezing method the first time, and it took over 12 hours in my slow cooker on high to get them soft. With the freeze-first method, it only took about 6 hours on high. Like I said, great product -- and great for an initial trial. But I'm going to keep looking for a lower price per pound.

These beans are an excellent substitution for regular beans when you are on a low carb diet. Half a cup of cooked black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate). You need to know how to cook them.Because of their delicate skin and silken texture, black soybeans need to be cooked a bit differently than regular beans. It is best to soak them overnight in salted water and cook the dried beans in salted water. You can use the same water measurements called for in your recipes using regular beans. Soak 2 cups dried beans overnight in 8 cups of water with 1 teaspoon of salt added. The next day, drain the beans and place them in a large saucepan.Add 6 cups water, 1 teaspoon salt, 1 tablespoon oil, 1 garlic clove, and 1 onion cut in half. Bring to a boil, reduce the heat to low, partially cover the pan and cook the beans until tender about 2-2 1/2 hours. The cooked beans can be used for chili, baked beans or refried beans. They turn out perfect every time.

the flavor is great but I have had some digestive issues. was told by a friend to sprout them then cook them and see if that helps. I will have to try that.

Is this really a green kernel soy bean? It looks more yellowish to me, but maybe it will turn greener over time? I’ll update if changes occur.

The beans are very tasty, an earthy full flavor. I’ve used them for hummus, added to salads, tomato sauces, and I tried to make soy milk.I passed the soaked beans through a presser with some of the soaking water. The milk came out very thick, I added more water, because I had to boil it. Even at low temperature, with some constant stirring it burned at the bottom of the pot.The smell of burned protein was so strong that I had to scrap that batch. I made another batch and tried to boil it with more vigorous and constant stirring. Still not easy, it still burned but just a little. As it started to warm up, the milk formed lot of membrane on the surface, that I kept on skimming as soon as it formed. This is a difficult mission for me. Any advice?

For sprouting.

Makes a really great tasting soy milk and the beans sprout. For the soy milk itself, I only soaked for about 6 hours instead of 8 (or overnight). Put it in my soymilk maker on the unsoaked beans setting and the resulting milk is perfect. No salt added, no bitterness like the "non-GMO" other brand whose soybeans are not organic. Look, I spent hours before removing bean skins, and for what?These beans will make your milk a darker, more dingy color, just by default. It's worth it for the savings in purchasing soy milk, and not to mention not having to remove the skins. I still filter out the okara, but that takes all of 3 minutes.They sprout too, as stated above. Did I mention there's no bitterness? Not even a hint. I rinsed them first, but nothing crazy. Didn't skim off so much as 1 skin. Not.bitter.at.all. I will continue purchasing these.Main use for me is making vegan cheese, which has turned out really amazing, so no more spending sprees on cheese at the store. =]side note: Oh, the can sucks. I cut myself trying to open it because the lip is too far from the lid for my can opener to reach easily. That's probably my only issue with this. Was still worth it.