Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Baked Soybeans

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Baked Soybeans' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Natural with one traps-pass specification: the bacon is specified gluten-free, because processed meats are a check-the-label trap category; no other ingredient was changed and no flour appears in the original. Filed time totals the original's standing, simmering, and baking stages. Distinct from the pool's Boston Baked Beans in bean, sweetener balance, and method.

Dry soybeans soaked, simmered until tender, then baked three hours in a beanpot with bacon, onion, brown sugar, molasses, and dry mustard — a sweet baked-bean treatment for soybeans instead of navy beans.

Category: SidesServes: 6Time: 400 minComplexity: 2/5

Why this complexity: Long unattended stages: 1-hour stand, 2 to 3 hours simmering, 3 hours baking; Cover comes off for the last hour so the top browns and the liquid reduces.

Ingredients

  • 2 cups dry soybeans
  • 6 cups boiling water
  • 1 teaspoon salt, for the simmering
  • 1/4 pound bacon (gluten-free), diced
  • 1/2 cup chopped onion
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 3/4 cup bean cooking liquid and water
  • 1/4 cup light molasses

Method

  1. Boil the beans for 2 minutes in the water. Let stand 1 hour. Add the 1 teaspoon salt.
  2. Cook 2 to 3 hours, until tender. Drain, saving the liquid.
  3. Heat the oven to 325°F (slow).
  4. Place the cooked soybeans in a beanpot or 2-quart baking dish.
  5. Mix the remaining ingredients and stir into the soybeans. Cover and make for 3 hours.
  6. Remove the cover during the last hour of baking to reduce the liquid and brown the top. Serve hot.

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