Baked Potato with Spicy Soybeans

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Baked Potatoes with Spicy Soybeans

Yield: 6

Author: Maryon Stewart

Prep time: 5 MinCook time: 2 MinTotal time: 7 Min

Ingredients

• 10 ounces dried soybeans, washed and drained
• 3 bay leaves
• 2 tablespoons soy oil
• 2 cloves garlic, chopped
• 1 large onion, chopped
• One 2-inch piece of cinnamon stick
• 10 ounces pureed tomatoes (passata)
• 5 fluid ounces molasses
• 5 fluid ounces prepared mustard
• 35 fluid ounces vegetable stock
• 6 large baking potatoes, scrubbed and pierced several times
• 2 tablespoons apple cider vinegar
• 1 tablespoon tamari

Instructions

1. Wash the soybeans and soak overnight. Drain the beans, rinse well, and drain again before cooking.
2. Preheat the oven to 400°F (200°C).
3. Heat the oil in a saucepan and sauté the garlic and onion until tender.
4. Add the cinnamon stick and bay leaves and stir for 1 minute.
5. Add the pureed tomatoes, molasses, mustard, and stock. Stir the mixture well and bring to the boil.
6. Add the beans, bring to the boil again, then cover the pan, reduce the heat to low, and simmer gently for 2 hours, or until tender.
7. Stir once during this time, adding more stock if necessary to keep the dish moist.
8. While the beans are cooking, bake the potatoes for about 1 hour 15 minutes, or until tender.
9. When the beans are done, remove the cinnamon stick and bay leaves.
10. Stir in the vinegar and tamari.
11. Remove the pot from the heat. The beans should be thick and the sauce richly flavored.
12. Cut the potatoes open, spoon the beans over them, and serve immediately.

Phytoestrogen Content

19.05mg per serving

Nutrition Facts

Calories

662

Fat

15 g

Sat. Fat

2 g

Carbs

108 g

Fiber

12 g

Net carbs

96 g

Sugar

28 g

Protein

27 g

Sodium

1161 mg

Cholesterol

0 mg