Organic Soy Beans (Bio-Dynamic)
Our Organic soy beans are grown bio-dynamically in Northern NSW, Australia. A nutritious and versatile legume traditionally used to make soy milk, a popular alternative to dairy milk and is native to East Asia. They are also used to make tofu, tempeh, yoghurt and miso, however they can be enjoyed cooked as an ingredient in casseroles, salads or soups.
Soy beans are an exceptional source of many nutrients especially folate, phosphorus, potassium, manganese, calcium, iron and magnesium. Soy beans are also an excellent source of beneficial dietary fibre and has among the highest levels of protein in the legume family.
Cooking with Soy Beans
As with most other legumes, soy beans are best rinsed and soaked first overnight in the fridge before cooking. To cook, place in a saucepan and cover with water so the beans are submerged under about 5cm of water. Bring to the boil for a few minutes then reduce to a simmer for about 2 hours. While cooking, skim the foam off occasionally and remove the outer hulls of the beans that come off and float in the water. When cooked, they will be soft but will hold their shape. Try tossing through salads, blending into a protein dense dip or spread or just eat as a snack with a sprinkle of spice.
Country of Origin
Product of Australia
Organic soy beans contain important fats, which assist in proper cholesterol metabolism, is high in protein and fibre to keep you fuller for longer and low in sodium to support heart health. Soy beans are also high in magnesium for enzyme activity and high in iron for energy production as well as being low GI, especially important for diabetics and for those wanting better weight management.
100% organic soy beans
How to cook soy beans: Soak overnight, rinse and drain. In a deep saucepan, put soaked soybeans in with enough fresh water to cover them. Bring to a boil and simmer for 3-4 hours or until tender. Add more liquid during cooking if necessary.
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