Cooking Black Soybeans

My question is about cooking black soybeans. It seems they cook up quite differently from other beans. They cook very quickly compared to other non-soybeans on the stove top. How should I cook them in a pressure cooker and not make them into mush?

Warmly,
Fouzie
Sitka, Alaska

*****
Sassy Sez: Hi Fouzie! Yes, you are absolutely correct, black soy beans can easily turn to mush if not cooked properly. That's because black soy beans are one of the hundreds of soybean variety that are actually grown to eat as they are (unlike other varieties which are grown specifically to be used in the production of foods such as tempeh and tofu, whose beans are harder and have tougher skins to survive the processing).

Black soy beans are sweeter and silkier than so many other soybeans out there. And their skin is far more delicate.

So when you cook your black soybeans, your main goal is to keep those skins intact. And in order to accomplish this, you will actually SOAK your beans in salted water and COOK your beans in salted water (which you would never do with other beans because soaking and cooking in salty water will ensure other beans do not cook properly).

So you can see there is a big difference here in how you will cook black soybeans.

Whether you use a pressure cooker or simply cook your black soybeans in a regular pot (otherwise known as "standard stovetop"), soak your beans overnight in water with salt. For one cup of dry black soybeans, soak in 4 cups of water with 1/2 teaspoon of salt.

When it's time to cook them up, use the same measurements you would normally, except salt the water. So if, for instance, you are using 1 cup of beans (which have been soaked and are in all actuality MORE THAN 1 cup by this time), add them to a pot with 3 cups of water and 1/2 teaspoon of salt.

There is an additional step to cooking up black soybeans, and that is you must skim the water a couple times before placing the lid on and setting the timer.

So whether you are pressure cooking or using standard stovetop, bring the beans to a boil uncovered, then reduce the heat to a simmer and skim off the bubbly foam on top. Bring to a boil again, reduce to a simmer, and skim off most of the foam. Rinse any beans that come out of the pot with the skimming and return them to the pot along with 1/2 teaspoon oil to control the foaming caused by the cooking black soybeans.

Pressure cook your beans on high for 20-22 minutes and allow natural pressure release for 10 minutes, then remove the lid.

For standard stovetop, cover and cook until tender, about 90 minutes, adding more water as needed until your beans are al dente (tender with a bite).

By the way, this amazing advice can be found in Lorna Sass's incredibly helpful book that every vegan should have on their shelves, Recipes from an Ecological Kitchen.

Lorna Sass also has another book I highly recommend, Great Vegetarian Cooking Under Pressure.

These books are oldies but their advice is timeless.

Fouzie, hope this has helped. Thanks so much for your question. :) xo