Tangy Tomatoey Soybeans
Elevate your plant-based cooking with this hearty and flavor-packed recipe for Tangy Tomatoey Soybeans. Perfectly tender soybeans are simmered in a rich, tangy sauce made with tomato paste, juicy diced tomatoes, and a medley of bold seasonings like smoked paprika, cumin, and a hint of maple syrup for balance. Infused with aromatic garlic, ginger, and a splash of soy sauce for umami depth, this dish is finished with fresh lemon juice and optional cilantro for a vibrant twist. Whether you pair it with rice, naan, or crusty bread, this protein-rich delight makes an excellent main course or satisfying side dish. Ideal for meal prepping and customizable to your spice preferences, Tangy Tomatoey Soybeans is an easy, wholesome recipe you'll come back to time and time again.
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Recipe Information
Ingredients
- 1 cup dry soybeans
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 2 cups vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 unit lemon, juiced
Instructions
Rinse the soybeans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse before cooking.
Add the soaked soybeans to a large pot with enough water to cover them. Bring to a boil, then lower to a simmer and cook for 60-70 minutes until tender. Drain and set aside.
Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor.
Add the diced tomatoes, vegetable stock, soy sauce, maple syrup, smoked paprika, cumin powder, red chili flakes (if using), salt, and black pepper. Mix well.
Bring the mixture to a gentle simmer, then add the cooked soybeans. Stir to coat the soybeans in the sauce.
Reduce the heat to low, cover, and let simmer for 20 minutes. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Add more salt, pepper, or chili flakes to suit your taste.
Before serving, stir in fresh lemon juice and garnish with chopped cilantro, if desired.
Serve warm as a main dish with rice, naan, or crusty bread, or as a protein-packed side dish.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
