Disclosure: I am happy to be serving as a brand ambassador for the Arkansas Soybean Promotion Board this year telling the Arkansas Soy Story (#ARSoyStory). All opinions are my own.
When it comes to gift giving at Christmas, I always like to share goodies from the kitchen whenever I can, You’ve read the story of Gary’s Famous Pumpkin Bread which pretty much always makes an “expected” appearance among many of our friends and neighbors. While I really do enjoy making and sharing those loaves, I’m always on the lookout for something different as well.
This Roasted Soybean Snack is a savory alternative to all of the sweetness that typically shows up during the holidays. I really like that it can be made days ahead and is widely open to your taste preferences. The soybean “nuts” are lower in fat and cholesterol than many other and are chock full of protein. We especially like them roasted with rosemary, garlic and smoked chipotle pepper.
Governor Asa Hutchison of Arkansas has declared November as Arkansas Soybean Month to acknowledge the soybean industry and the economic impact it has in the state of Arkansas. Each year, millions of acres of soybeans are harvested, bringing in billions of dollars to our state’s economy.
There are over 1,000 varieties of soybeans, ranging in size from as small as a peas to as large as a cherry. Soybean pods are covered with a fine fuzz and range in color from tan to black. The beans are various combinations of red, yellow, green, brown, and black. Since 2012, Arkansas has had an edamame processing plant in Mulberry (Crawford County), Arkansas, near Fort Smith. We proudly call Arkansas the edamame capital of the United States!
Photo courtesy of Lyndi Fultz (nwafoodie).
Throughout the month of November, selected restaurants across the state will be participating in the ASPB sponsored Kitchen|Fields Table Tour (#ARSoySupper). You may remember me sharing some of those with you last year. Some of my favorites are returning this year and will be featuring their special soy-related dishes throughout the month. Restaurants were recruited from each region of the state. Look for the KFTT decals on the front doors and/or special tent cards placed on the tables. For a complete list of those, visit the ASPB web site, themiraclebean.com.
Dried soybeans are mature beans that have been shelled and dried. On their own, the flavor is pretty bland. Adding spices or herbs will certainly enhance the flavor. Unlike other legumes, soybeans are low in carbohydrates and high in protein. Green soybeans are those picked when fully grown, but before completely mature. They are generally left in their pods, which are a bright green color. These are generally marketed as edamame. (Check out one of our favorite ways to eat edamame.)
I’m sure you’ll be able to come up with some really unique and crafty packaging when sharing these. For me, I’ll probably just bag them up in a holiday sack and tag them with “Marry Christmas.” Cooking may be my talent; craftiness is not!
I doubt I’ll get any complaints though.
I’d suggest putting this recipe on your list of New Years Eve and Super Bowl snacks as well. Look at you gettin’ all super prepared and festive!
Enjoy celebrating Arkansas Soybean Month with me, y’all.
I like to mix the soy nuts with pecans, almonds and dried, roasted edamame. Walnuts work well also.
Roasted Soybean Snack Mix
Notes
Note: You can roast a variety of nuts with the soy nuts for a mixed nut snack. We like pecans, walnuts and almonds. These make nice gifts for your friends and neighbors when packaged in clear bags and tied with festive ribbon.
Ingredients
- 1 cup soybeans
- • 1/2 teaspoon salt
- 1 Tablespoon vegetable oil
- 1 - 2 Tablespoons dried rosemary
- 1 - 2 teaspoons garlic powder (to taste)
- Kosher salt
- (Substitute smoked chipotle pepper, cajun spices other spice flavors to suit your tastes)
- Optional: dried edamame, whole raw almonds, raw pecans, raw walnuts
Instructions
- Soak beans in water 8-12 hours or overnight. Be sure to use enough water, as the
- beans will expand to about 3 cups.
- Rinse the beans and blot lightly with paper towel. They do not have to be completely dry.
- Sprinkle vegetable oil over the beans and toss lightly to coat. Sprinkle salt, garlic powder and dried rosemary (or other spices as you prefer) over the beans and continue to toss until coated. (Alternatively, you can roast the beans first and then finish them off in a large skillet on the stovetop. See additional directions.)
- Spread the beans on a baking sheet in a single layer.
- Bake at 350F, stirring after 15 minutes.
- Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of moisture in the beans will determine the amount of time needed. It usually takes about total 25-45 minutes
- Watch them carefully toward the end to make sure that they don't burn. They should be nicely browned and crunchy.
- Cool the beans and enjoy.
Alternate Method
- I prefer to roast the beans then finish them off on the stovetop in a large skillet. You can actually substitute commercially roasted soybeans if you don't want to go to the extra step of roasting them yourself.
- Heat olive oil over medium-low heat. If using additional nuts other than roasted soybeans, add those into the skillet at this time, stirring frequently to prevent burning. We especially like almonds, pecans and dried edamame.
- Sprinkle nuts with rosemary, garlic powder and kosher salt. Add additional spices you prefer.
- Add in roasted soybeans, stirring to combine.
- Remove skillet from heat and allow to cool completely before packaging.
