Today I made the Black Soy Bean and Kabocha Squash stew. I followed the instructions exactly. The stew part was AMAZING. However, I ended up throwing a few cans of black beans in the stew because the soy beans are still not ready! They've been on the stove cooking for FIVE hours!!!! Will they ever be ready? Has anyone ever made this recipe? The thing is my actual bag of beans said they'd need to be soaked over night as well as cooked for 3 hours. TKL recipe had no soaking (which I didn't do) and only 90 minutes of cooking (which I've done plus many more hours). Not sure if I should just give up! I'll be going to bed soon. Or do black so beans just not really soften up like other beans?
I've never tried to cook my own black soy beans, but i have used the canned version and they were a little firmer than pinto beans. I think beans are just one of those things that must be rinsed and soaked over night for sucess. I hope that helps for next time. A great black soy bean recipe is in the book Vegan with a Vengence (beet, barley and black soy bean soup)
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