ISO: ISO: Raw, dried soybeans: how do I prepare these to use WITH walnuts in nutrolls?

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marilynfl

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I'm trying to duplicate a recipe from the 60's. A local bakery totally short-circuited ethnic tradition and used 3/4 fresh soybeans with 1/4 walnuts for their "traditional" nutrolls. According to my mom, the government was giving them away at the time and I guess this meant additional profit for the bakery. This filling is ALWAYS 100% walnuts.

However...my brother-in-law loved this bakeries version, so I'm trying to duplicate the taste for his sake.

I fnally found dried soybeans (forget about fresh) and know I"ll need to soak them, but I'm unsure whether I should COOK them as well, since they will be ground up along with the walnuts and then BAKED.

Any help? Suggestions?

 
You might be able to find soy nuts at a health food store

or even in the supermarket aisle. here is a way to prepare them
Soy nuts are made from soybeans soaked in water, drained, and then baked or roasted.(1) They can be used in place of nuts and are high in protein and dietary fiber.(2)

 
C, I've already obtained them online. Health food stores only had dry-roasted versions

So. I have raw, dried soybeans, but the question is: do I cook them after soaking if they will be also be cooked inside the nutrolls?

I hate to waste the walnuts doing test runs and I've never made soybeans before. This bakery used them in place of ground walnuts. I can't find any usage online since soy has started to get a bad rap.

 
when you mentioned this before, I thought it would be the roasted "nutty" kind of soybeans that they

would have ground up with the walnuts. not sure if I'd soak them, but really, I'm clueless. good luck.

 
I used to make soynuts and you have to cook them until they are tender

and then roast them in the oven. At least that is how my friend taught me to make them. They were very crunchy, think corn nuts.

 
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