Boston Baked Soybeans
Submitted by shelcatherine
A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
12 hrsSame slow-baked New England soul, but with soybeans bringing serious protein to the table.
Dried soybeans get an overnight soak (or a quick-soak shortcut), then simmer until tender before meeting a sticky-sweet sauce of molasses, ketchup, dry mustard, and Worcestershire.
An hour of uncovered baking concentrates everything into a thick, glossy, smoky-sweet pot of beans that holds its own against any traditional recipe.
The soybeans have a firmer, nuttier bite than navy beans, which gives the dish more texture and chew. And with the protein content soybeans pack, this is a seriously filling side or vegetarian main.
Serves 8 to 10 and pairs well with cornbread, coleslaw, or a rack of ribs.
Variations
- Smoky: Add a teaspoon of liquid smoke or a few strips of bacon on top before baking.
- Spicy: Stir in a tablespoon of sriracha or a diced chipotle pepper for some heat.
Kitchen Tips
- Save that half cup of soybean cooking liquid. It has starch and flavor that helps the sauce thicken and bind during baking.
- Soybeans take longer to cook than regular beans. Budget 2 to 3 hours of simmering and make sure they’re fully tender before baking, or you’ll end up with crunchy beans no amount of oven time will fix.
- Stir occasionally during baking to prevent the top from drying out while the bottom stays soupy.
Ingredients
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 ½ 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.
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