PREPARE THE DRY BEANS- Soak the dried beans overnight, cook done, usually in my big crock pot. I often season the water with heavy onion when I am going to roast the beans. No salt though! until after they are fully cooked. After they are fully cooked, soak the drained, cooked beans overnight in tamari and/or salt or other liquid seasonings such as liquid smoke, in a plastic bag in the refrigerator.

OVEN ROASTING- THEN drain them and roast them. Make a single layer in a cookie sheet or jelly roll pan, heat at 325, it takes up to an hour, with some stirring. I never timed it because I do it when I am in the kitchen all day anyway- maybe 40-70 minutes? Check frequently when they get golden- they DO continue cooking for a little while after you take them out and they go to brown and less tasty very quickly. I keep thinking I will try them at 180-200 overnight sometime and see how that does.

SEASONING AFTER ROASTING_ You can shake the soybeans in cajun spice or other seasoning before or after roasting. Or mix in ranch dressing mix while they are still warm.

STORING- I store these refrigerated to protect the soy oil from going rancid.

MICROWAVE ROASTING- Microwave: Use 1 cup of cooked beans. Drain them well. Spread the beans into a single layer in a 9" or 10" glass pie plate. Microwave on high (1000 Watts) for 6 minutes. Stir, then cook 3 minutes more.

Next, cook for 1 minute at a time, stirring after each minute to obtain even browning. The total time will vary depending on the moisture of the beans and the wattage of the oven, but will take about 12 to 15 minutes. When the beans are beginning to get hard and golden, you may want to cook for 30 second intervals to avoid burning them. They are done when they are lightly golden brown and crunchy.

Yield: ½ cup nuts from 1 cup beans

Serving Size: 2 tablespoons nuts

Per serving: 60 calories, 3 g total fat (0.4 g saturated fat), 5 g protein, 4 g carbohydrate, 1.1 g fiber, 0 mg cholesterol