Prep 5 mins
Cook 10 mins
Adapted from "The Edible Asian Garden" by Rosalind Creasy.
- 2 tablespoons salt
- 1⁄2 lb fresh green soybeans, unpodded
- Bring 2 quarts of water to boil in a large pot.
- Add salt and stir until dissolved.
- Add the soybeans and boil for 4-6 minutes until the beans are tender and still firm and not mushy.
- Drain the beans in a colander. Put the beans in a bowl and serve.
- Allow snackers to peel their own beans and give them an extra bowl for the empty pods.