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Roasted Smoky Soybeans

This recipe involves roasting dried soybeans to deepen their flavor into a rich, smoky, and nutty profile. The process includes tossing the beans with oil and spices before roasting until golden and crunchy, resulting in a versatile snack or ingredient with a satisfying texture and inviting aroma.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried soybeans rinsed and dried thoroughly
  • 1 teaspoon oil neutral oil like grapeseed
  • a pinch flaky sea salt to taste, after roasting
  • 1 teaspoon smoked paprika optional, for smoky flavor
  • 1 teaspoon vinegar apple cider or rice vinegar, optional, for brightness

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowl
  • Spatula or spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Rinse the dried soybeans under cold water, then drain and pat them dry thoroughly with a towel. They should be completely dry for even roasting.
  3. In a mixing bowl, toss the soybeans with a teaspoon of neutral oil and a pinch of salt. Add a teaspoon of smoked paprika if you want a smoky kick. Mix well to coat all the beans evenly.
  4. Spread the coated soybeans in a single layer on your prepared baking sheet, making sure they aren’t crowded. This helps them roast evenly and become crispy.
  5. Place the baking sheet in the oven and roast for 20-25 minutes. Every 10 minutes, gently shake the pan or stir the soybeans with a spatula to promote even browning and prevent burning.
  6. Keep an eye on the beans—they should turn a deep golden-brown and smell toasted, nutty, and smoky. When they reach this color and aroma, remove them from the oven.
  7. Transfer the roasted soybeans to a cooling rack and let them cool completely. They will become crispier as they cool down, developing a satisfying crunch.
  8. Once cooled, sprinkle with a pinch of flaky sea salt and, if desired, drizzle with a splash of vinegar for added brightness. Toss gently to combine.
  9. Serve immediately for the best crunch or store in an airtight container at room temperature for up to a week. Reheat in a 160°C (320°F) oven for 5-7 minutes if you want to restore some crispness.

Notes

For extra flavor, experiment with spices like cumin or chili powder. Roasting times may vary depending on bean size and oven calibration. Keep a close eye to prevent burning, especially after 20 minutes.