Almost any Chinese/oriental market will have frozen fresh green soybeans, a pleasant vegetable, and many have whole dry soy beans. Almost all natural food groceries have whole soybeans, both in bulk and in one pound packages; I know you have some of these in the DC area. But if you want a real treat, try mail order whole soybeans from Fairfeild Farms, see the link in my tofu/ soymilk recipe or just go here:http://www.fairviewfarms.com/ If you are making soy milk try Laura variety. No matter what you use, cook them very very well! Traditional soy eating cultures have learned that unfermented, unextracted whole beans and undercooked soy flour have enzyme systems that actually interfere with protein absorption. Even roast soy nuts should only be made from fully cooked soy beans (not just soaked).

I do "Soy Nuts" differently than most in that I fully cook the soybeans before roasting for a snack. I soak them overnight, cook done, 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. Then I soak the drained, cooked beans overnight in tamari and/or salt in a plastic bag in the refrigerator.

THEN I drain them and roast them. I make a single layer, 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 anywa- maybe 40-70 minutes? Check frequently when they get golden- they go to brown and less tasty very quickly. I keep thinking I will try them at 200 overnight sometime and see how that does.

You can shake the soybeans in cajun spice or other seasoning before or after roasting.
I store these refrigerated to protect the soy oil from going rancid.

Microwave: Use 1 cup of beans. Drain them well. Spread the beans into a single layer in a 9" or 10" glass pie plate. Microwave on high for 6 minutes. Stir, then cook 3 minutes more.
Next, cook for 1 minute at a time, stirring after each minute to ensure 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 golden brown and crunchy.

These were probably those delicious fresh soybeans in the shell called edamame. They have become very popular and are now available frozen- ready to boil- in many health food and natural food groceries, even in OHIO. Also frozen in large Chinese and Japanese grocery stores. Do not despair, just search and boil, and enjoy.

I, too, have experienced the stinky soybean phenom!

Soak the soybeans in the refrigerator, especially in summer. Drain, use fresh water to cook. As soon as down, pour off the hot water, stir in ice cubes to cool quickly, and store in n the refrigerator for what you will use in 2-3 day. Freeze the rest in zipper bags- press out the extra air.

You will be much happier wityh the results.

Thanks,

Cindy