Organic Soy Beans (Biodynamic)

Our Organic soy beans are grown biodynamically in Northern NSW, Australia. A nutritious and versatile legume traditionally used to make soy milk, a popular alternative to dairy milk and is native to East Asia.  They are also used to make tofu, tempeh, yoghurt and miso, however they can be enjoyed cooked as an ingredient in casseroles, salads or soups.

Soy beans are an exceptional source of many nutrients especially folate, phosphorus, potassium, manganese, calcium, iron and magnesium.  Soy beans are also an excellent source of beneficial dietary fibre and has among the highest levels of protein in the legume family.

Cooking with Soy Beans

As with most other legumes, soy beans are best rinsed and soaked first overnight in the fridge before cooking. To cook, place in a saucepan and cover with water so the beans are submerged under about 5cm of water. Bring to the boil for a few minutes then reduce to a simmer for about 2 hours.  While cooking, skim the foam off occasionally and remove the outer hulls of the beans that come off and float in the water.  When cooked, they will be soft but will hold their shape. Try tossing through salads, blending into a protein dense dip or spread or just eat as a snack with a sprinkle of spice.