Prep 10 mins
Cook 22 hrs
Use a Medium or large slow cooker. Cooking time includes soaking of the beans.
- 1 cup dried soybeans
- 4 cups water (or to cover)
- 1⁄2 medium yellow onion, sliced into half moons
- 1⁄4 cup light brown sugar, firmly packed
- 1⁄4 cup molasses
- 1 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 2 tablespoons toasted sesame oil or 2 tablespoons black sesame oil
- Rinse beans in colander under cold water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2 inches, soak overnight, and drain.
- Cover with the 4 cups water. Cover and cook on high until tender, about 4 hours. The beans need to be covered with liquid at all times to cook properly.
- Drain the cooked beans and return to the slow cooker. Add the onion, brown sugar, molasses, salt, mustard, and sesame oil; stir to combine. Cover and cook on low for 5 to 6 hours, until soybeans are flavorful but still moist and the onion is soft. Stir gently so as not to mash the beans and serve hot.
It is so hard to find a good recipe that's using dried soybeans! This one worked well for me. Next time I may cook presoaked beans on the stove to reduce the time of cooking. It takes about 30 minutes of cooking on the stove vs. 4 hours in the crockpot. Also, I will probably use some red pepper as well to add some heat to the flavor.