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Copyright 1997 Alan T. Hagan. All rights reserved.
Republished in part by express permission. Please note Disclaimer below.
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An entire university could be founded on the culinary and industrial uses of the soybean. It is by far the legume with the highest protein content in commercial production as well as being the other legume oilseed producer alongside the peanut. The beans themselves are small, and round with a multitude of different shades. Although the US grows a very large percentage of the global supply of these beans, we actually consume virtually none of them directly. Most of them go into cattle feed or are used by industry. What does get eaten directly has usually been processed in some form or fashion. Soybean products range from tofu, to tempeh, to textured vegetable protein and hundreds of other uses. Although they are very high in protein, they don't lend themselves well to just being boiled until done and eaten the way other beans and peas do. For this reason, if you plan on keeping some as a part of your storage program (and you should) you would be well served to begin to learn how to process and prepare them now when you're not under pressure to produce. That way you can throw out your mistakes and order pizza, rather than having to choke them down, regardless.

DISCLAIMER: Safe and effective food storage requires attention to detail and proper equipment and ingredients. The author makes no warranties and assumes no responsibility for errors or omissions in the text, or damages resulting from the use or misuse of information contained herein. Placement of or access to this work on this or any other site does not mean the author espouses or adopts any political, philosophical or meta-physical concepts that may also be expressed wherever this work appears.