Soybean Loaf Recipe
Ingredients
| 1 cup dry, cooking soybeans, washed and sorted | ||
| Water | 2 Cup (16 tbs) | |
| 1/2 cup well-flavored broth or vegetable cooking liquid | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Sage | 1/8 Teaspoon | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 1 cup canned tomatoes, well chopped | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Eggs | 2 , beaten | |
Directions
Soak beans for about 2 hours in the 2 cups water.
Place container in freezer and freeze until solid.
Bring vegetable cooking liquid to a boil and drop the frozen soybeans into it.
Cover and simmer 2 to 4 hours or until soybeans are tender.
Grind soybeans very fine in a food grinder.
Preheat oven to 350°.
Saute onion in oil until golden.
Stir in garlic, sage, bread crumbs, tomatoes, and cooked soybeans.
Taste and correct seasonings.
Finally, add beaten eggs.
Pour into a well-greased 8 1/2 x4 1/2 x 1 -inch loaf pan.
Bake 45 minutes or until done.
Serve as is or with a tomato sauce.
Place container in freezer and freeze until solid.
Bring vegetable cooking liquid to a boil and drop the frozen soybeans into it.
Cover and simmer 2 to 4 hours or until soybeans are tender.
Grind soybeans very fine in a food grinder.
Preheat oven to 350°.
Saute onion in oil until golden.
Stir in garlic, sage, bread crumbs, tomatoes, and cooked soybeans.
Taste and correct seasonings.
Finally, add beaten eggs.
Pour into a well-greased 8 1/2 x4 1/2 x 1 -inch loaf pan.
Bake 45 minutes or until done.
Serve as is or with a tomato sauce.
Chef
