Soybean

Rinse them, soak overnight in plenty of cold water, then drain and simmer in fresh water until completely tender, usually about 1½–3 hours. Add acidic ingredients such as tomatoes only once the beans have softened, as they can slow cooking.

No. Dried soybeans need thorough cooking; soaking alone does not make them safe to eat. Simmer them until tender, or cook them fully in a pressure cooker according to its instructions.

Keep dried soybeans in an airtight container in a cool, dry cupboard. Refrigerate cooked beans promptly in a covered container and use within 3–4 days, or freeze them for longer storage.

Edamame are soybeans picked while still green and tender; the dried soybeans used in soups and stews are mature. Edamame are commonly boiled or steamed in their pods, then shelled before eating.

Add them to soups, stews, salads or grain bowls, or mash them into a savoury spread. They are also the starting ingredient for foods such as tofu, tempeh and miso, though each requires further processing or fermentation.

Yes. Soak dried beans overnight, boil until tender, then drain and dry them very well. Toss with a little oil and roast at 200 °C, stirring occasionally, until crisp and browned; cool before storing.

Yes. A 100 g portion contains 36 g of protein. Soybeans are also a source of fibre, with 16 g per 100 g.