Soy Bean Casserole Recipe
Ingredients
| 1 cup Stone-Buhr soybeans, soaked in water overnight | ||
| Salt pork | 2 Teaspoon, diced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 2 Teaspoon, chopped | |
| Green pepper | 1 Teaspoon, sliced | |
| 3 tsp Stone-Buhr all-purpose flour | ||
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup Stone-Buhr wheat germ | ||
Directions
Cook soybeans in pressure cooker at 15 pounds pressure until tender, about 30 minutes; drain.
Brown the saltpork in a skillet.
Add the celery, onion and green pepper and cook for about 5 minutes or until vegetables are tender.
Add the flour and mix well.
Gradually add the milk and salt, stirring until it reaches the boiling point.
Stir in the soybeans and pour the mixture into a baking dish.
Cover with wheat germ.
Bake at 350°F (175°C) for 30 minutes or until the wheat germ is golden brown.
Brown the saltpork in a skillet.
Add the celery, onion and green pepper and cook for about 5 minutes or until vegetables are tender.
Add the flour and mix well.
Gradually add the milk and salt, stirring until it reaches the boiling point.
Stir in the soybeans and pour the mixture into a baking dish.
Cover with wheat germ.
Bake at 350°F (175°C) for 30 minutes or until the wheat germ is golden brown.
Chef
