3 cup cooked soybeans
1 medium onion
2 tbsp molasses
1/2 cup catsup
1/2 tsp dry mustard
1 tsp worcestershire sauce
1/2 cup liquid from cooked soybeans
1 salt and pepper to taste
Directions
One day ahead, cover dry soybeans with water and soak overnight,
drain and rinse. Cook soaked soybeans two to three hours covered in
water, over medium heat. Make sure you save a 1/2 cup of the cooking
liquid. Combine all ingredients and bake uncovered at 325 degrees for
one hour, stirring occasionally, if desired. Serves 8 to 10.
Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8
cups water for each pound of dry beans. Heat water to boiling and
cook for 20 minutes. Turn off heat, cover pot, and let stand for two
hours. Drain beans and rinse thoroughly.
Nutritional Analysis: Serving size 1/2 cup Calories 166 Total fat: 7g
Cholesterol 15g Sodium 415mg Carbohydrates 15g Protein 12g
Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias
Servings: 8 servings
Boston Baked Soybeans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these early cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later, there are two interesting cookery books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is served today, but rather accounts of the types of food cooked for the nobility of that period. For the decades that followed, the powerful families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe books are increasing in popularity as a result of more people being able to read, people having increased spare time and being a little richer. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Boston Baked Soybeans recipe.
