Tangy Tomatoey Soybeans Recipe
🕒 Cook Time: 40 minutes
🕒 Prep Time: 5 minutes
🕒 Total Time: 45 minutes
🍽️ Servings: 3 side dish servings
🥘 Recipe Yield: 3 side dish servings
🍲 Recipe Category: Soy/Tofu
🔍 Keywords: Beans, Asian, Indian, Vegan, < 60 Mins, Stove Top, Stir Fry, Easy, Inexpensive
Description:
The perfect side-dish for a cold winter night! This goes very well with rotis, or as a sandwich filling (sort of a drier version of baked beans!). Prep. time does not include pre-soaking time for the beans.
Ingredients:
- 125g soybeans
- 2 cups water
- 2 onions, chopped
- 3/4 cup tomato paste
- 2 tsp mustard seeds
- 1/2 tsp red chili powder
- 1/4 tsp garam masala powder
- 1/4 cup cilantro leaves, chopped
- Salt, to taste
Nutritional Information (per serving):
- Calories: 122.3
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 91.5mg
- Carbohydrates: 9.3g
- Fiber: 3.5g
- Sugar: 3.8g
- Protein: 7.8g
Instructions:
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Boil Soybeans: Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soybeans for about 30 minutes, or until cooked.
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Drain: Drain the cooked soybeans and set aside.
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Sauté Onions: While the beans are cooking, heat oil in a saucepan over medium-high heat and add the mustard seeds. When they start sputtering, add the chopped onions and sauté until they turn brown.
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Add Spices: Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes, allowing the flavors to meld.
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Combine Ingredients: Add the cooked soybeans to the saucepan, mix well, and sauté for another 5 minutes, ensuring the beans are coated evenly with the flavorful sauce.
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Garnish and Serve: Remove from heat, garnish with chopped cilantro leaves, and serve hot!
This tangy and flavorful dish is perfect for those looking for a quick and easy yet satisfying meal option. Whether served alongside rotis or used as a filling for sandwiches, these Tangy Tomatoey Soybeans are sure to be a hit at any dinner table!
