Savoring soybeans

Other than steamed edamame at sushi bars, I confess I've never given soybeans as beans (vs. soy sauce and tofu and soy protein) much thought as a food or ingredient.

But for an upcoming article (soon to be in a Sun-Times near you), we recently tested a remarkably good soybean variant on succotash. I liked it much better than the lima-bean kind. So now I'm wondering about other things to do with soybeans.

The recipe I started with called for canned soybeans, which I was unable to find (I didn't have a chance to try any Asian stores). Both fresh and frozen were readily available, though. Frozen were cheaper than fresh and I found them frozen both in the shell and without.

Anyone got any good recipes for soybeans?

Nobody's cooking soybeans? Well, you can start with the succotash recipe.

I think they would work in any recipes for which you'd use fresh shell beans, although they need less cooking.

Perhaps not quite on point, but Trader Joe's has Soycatash (sp?) in the frozen food section, which is essentially the recipe you refer to. I've always enjoyed this product.

Jonah