Last winter I made "soup packs" for the freezer whenever I had spare veggies. I'd chop them then freeze them with lentils, herbs, spices and all sorts of flavourings, so when I needed them I could just turn them into the instant pot, add water or stock, and cook.
I found one in the depths of my freezer! #win
So, bear with me, I soaked some soy beans and am now cooking them in the instant pot with twice the amount of water required. Most of the liquid will become a protein-rich stock that I'll use with the soup pack!
The beans and a little liquid will be simmered a little longer with miso, lemon juice, butter and stuff for a lovely bowl of beans for later in the week.
The stock idea and the bowl of beans idea comes from The Book of Tofu, by Shurtleff, in which he talks about soy beans in general, as well as tofu. He includes several different flavouring combinations for mixing with cooked soy beans, and I'm going to try them all (I love soy beans).
All of the recipes I have tried from this book and The Book of Miso have been excellent.
#FromTheKitchen #WhatIAmCooking #SoyBeans #Food #Vegetarian #Cooking #CookingTheBooks



