Spicy Baked Soy Bean Snack Recipes

Steps:

• Soak beans in water 8-12 hours. 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 don't need to be dry, just not dripping wet with water.
• Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
• Sprinkle salt and cajun spice over the beans and continue to toss until coated.
• 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 time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
• Cool the beans and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Steps:

• Preheat the oven to 325 degrees F.
• Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.

Steps:

• Preheat the oven to 350 degrees F.
• Bring the water to a boil on the stove.
• Add the frozen soy beans to the water, reduce the heat to medium low, cover, and simmer for 4 minutes.
• Drain the water and leave the soy beans in the pot.
• Add the olive oil, chipotle pepper, coriander, chili flakes, and dijon mustard. Mix well.
• Grease a baking sheet and spread the soy beans evenly on the surface.
• Bake for approx 1 hour.

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

Steps:

• Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.
• Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
• Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

Steps:

• Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
• Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.