Dry-Roasted Soybeans (“Soynuts”) And Chick-Peas
Recipe By :The Almost No-Fat Cookbook: Everyday Vegetarian Recipes
by Grogan, page 47
Keep a supply of both of these on hand in the freezer to use for snacks or in recipes in place of nuts and seeds.
dry soybeans or chick-peas
Soak dry soybeans or chick-peas in enough water to cover overnight. Drain, rinse, and place in a pot with enough fresh water to cover. Bring to a boil, turn down, and simmer for 10 minutes. Drain.
Spread the beans in a single layer on lightly oiled cookie sheets. Roast at 350F for about 45 minutes or until golden and crispy all over, stirring several times while roasting. Cool thoroughly, then store in plastic bags or containers in the freezer.
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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium