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Soybeans and Rice
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Quick and simple soybean dish made from pantry ingredients. Perfect hearty vegetarian meal!
Ingredients:
  • 1 cup dried soybeans (8 oz), sorted, rinsed
  • 2 cups water
  • 1 teaspoon olive, canola or soybean oil
  • 1 large onion, chopped (1 cup)
  • 1 large green bell pepper, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 3/4 cups chicken broth
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 dried bay leaves
  • 3/4 cup uncooked regular long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
Instructions:
  • In a 4-quart saucepan or Dutch oven, bring soybeans and enough water to just cover the beans to a boil. Boil for 2 minutes uncovered, then remove from heat, cover, and let stand for 1 hour before draining.
  • Add 2 cups of water and bring to a gentle boil over medium heat. Cover and simmer for 2 to 2.5 hours until the soybeans are tender, being careful not to let them boil, to avoid them falling apart. Drain before serving.
  • Prepare a 12-inch skillet by spraying it with cooking spray. Heat oil over medium-high heat in the skillet. Sauté onion, bell pepper, and garlic for 2 to 3 minutes until vegetables are crisp-tender, stirring occasionally. Add broth, oregano, red pepper, and bay leaves to the skillet and bring to a boil. Mix in rice, then reduce the heat, cover, and let it simmer for 15 to 20 minutes until the liquid is absorbed.
  • Combine soybeans and tomatoes in the pot and cook until everything is hot, the liquid is absorbed, and flavors are melded. Don't forget to discard the bay leaves before serving.

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