The soya bean plant has been cultivated in China for thousands of years. The beans grow in pods and enclose edible seeds. Soya beans are high in vegetable protein and fibre and a good source of calcium, magnesium, riboflavin, thiamin, folate and iron. They are also the only vegetable product that has all the protein content of meat, eggs or milk products - making it a great option for plant based diets.
Mature soya beans are beige / yellow pea sized beans. They can be used in so many ways, from soya milk, tofu and miso to tempeh and soya protein.
Edamame are the sweet tasting large soybeans that are harvested prematurely, when the beans are still green and are eaten fresh.
By buying and cooking with dried beans rather than canned beans, you will not only enjoy a much nicer taste after they have been cooked, but you'll also save money!
Cooking with Soya Beans
Rinse the beans thoroughly, then pre-soak overnight – place in a pan and cover with 5cm of water. Drain the beans the next day and rinse, then boil them vigorously for 1 hour, turn down and simmer for a further 3-4 hours until soft. Preparing this way will really improve their texture.
There are so many ways to enjoy soya beans. You can puree or mash them and add to muffins and pancake mixes, you can add a cup to soup, use in a chilli – just replace some of your usual beans with soya beans, or roast and add to a trail mix or snack as they are.
Soya Beans - Organic
Ingredients: Organic soya beans
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.