You Can Plant Soybeans In Your Garden

2001 - Volume #25, Issue #1, Page #39

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University of Illinois soybean breeder Richard Bernard recently released six garden soybean varieties that he says are larger than regular field beans as well as more tasty and nutritious for humans.
Bernard, who is best known for his years of work in developing new field soybean varieties, says the new "Gardensoy" varieties were developed especially for home gardens.
  While all soybeans are edible, Bernard notes that his new varieties have a much milder taste. They range in size from 50 percent normal beans to nearly twice as large. Yields average 60 to 80 percent of average commercial varieties.
  "These beans can be harvested and used like any dry bean, but probably the best way to use them is to pick the immature pods while green, after the seeds have reached full size, but before any yellowing begins," he says. "The pods should be boiled for about four minutes, after which the seeds are ready to eat and can be easily squeezed out of the inedible shell. They can be eaten as finger food or be added to soups, salads, fried rice or other dishes."
  After this short cooking time, the immature soybeans can also be frozen in or out of the pod for later use.
  Bernard says the immature beans don't contain oligosaccharides, a hard-to-digest group of carbohydrates.
  If they're handled like dry beans (pinto, navy, kidney, etc.) vegetable soybeans should be cooked without pre-soaking. Bernard says pre-soaking, as you might do with other dry beans, could result in a rancid flavor. Rather, he recommends dropping dried vegetable soybeans directly into boiling water to cook for about 40 minutes.
  Vegetable soybeans should be planted before the first of July in most areas in order to produce best yields. A limited amount of seed will be available for 2001 at a nominal cost.
  Contact: FARM SHOW Followup, Richard Bernard, National Soybean Research Laboratory, Department of Crop Sciences, University of Illinois, 1101 Peabody Drive, Urbana, IL 61801; E-mail: jspoon@uiuc.edu.)

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You Can Plant Soybeans In Your Garden FARM HOME Food 25-1-39 University of Illinois soybean breeder Richard Bernard recently released six garden soybean varieties that he says are larger than regular field beans as well as more tasty and nutritious for humans. Bernard, who is best known for his years of work in developing new field soybean varieties, says the new "Gardensoy" varieties were developed especially for home gardens. While all soybeans are edible, Bernard notes that his new varieties have a much milder taste. They range in size from 50 percent normal beans to nearly twice as large. Yields average 60 to 80 percent of average commercial varieties. "These beans can be harvested and used like any dry bean, but probably the best way to use them is to pick the immature pods while green, after the seeds have reached full size, but before any yellowing begins," he says. "The pods should be boiled for about four minutes, after which the seeds are ready to eat and can be easily squeezed out of the inedible shell. They can be eaten as finger food or be added to soups, salads, fried rice or other dishes." After this short cooking time, the immature soybeans can also be frozen in or out of the pod for later use. Bernard says the immature beans don't contain oligosaccharides, a hard-to-digest group of carbohydrates. If they're handled like dry beans (pinto, navy, kidney, etc.) vegetable soybeans should be cooked without pre-soaking. Bernard says pre-soaking, as you might do with other dry beans, could result in a rancid flavor. Rather, he recommends dropping dried vegetable soybeans directly into boiling water to cook for about 40 minutes. Vegetable soybeans should be planted before the first of July in most areas in order to produce best yields. A limited amount of seed will be available for 2001 at a nominal cost. Contact: FARM SHOW Followup, Richard Bernard, National Soybean Research Laboratory, Department of Crop Sciences, University of Illinois, 1101 Peabody Drive, Urbana, IL 61801; E-mail: jspoon@uiuc.edu.)

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