Wholefood Earth Organic SOYA Beans 500g GMO Free | Vegan | High Fibre | High Protein | Certified Organic

I wouldn't be put off by the photos of seemingly poor quality soya beans. The ones I got in my 1KG packet were pretty much perfect, maybe 0.1% were slightly brown. Anyway, I soak these overnight with a pinch of salt and a squirt of Apply Cider Vinegar. I then pressure cook them for 1-2 hours and they come out deliciously plump, healthy and soft. Beans are pretty tasteless in general, so I add soy sauce, some tomato and red pepper paste, and garlic. You can add the garlic to the water in the pressure cooker with a bit of oil too.The reason I eat soya beans is because I am a vegetarian and the protein content is so high at 40%. The high fibre is also good for the gut. I would prefer less carbs and higher fat being on the Keto diet, but it's a necessary sacrifice, as I'd like to get some beans in my diet, in addition to the staples of egg, fish and low-fat cheese. Highly recommend these soya beans.You can also fry them after soaking - they will be harder and slightly burnt, but it's quicker. I prefer pressure cooking as it preserves their appearance, and is possibly healthier.

I buy this brand to make my own tofu. The pulp and whey goes in our smoothies to keep the calcium and the gut health up that way too. I need to know now how to ferment the whey. Then I have an extra probiotic to use for my hubby and I. I will find out how too. I love this versatile bean because I don’t have to throw anything away of it and it’s so soft and tasty. Love it! Thank you🫶🏼

The magic of soya beans you must soaked them overnight add some garlic cloves and bay leaves for fragrance then just cooked them you can mix it with anything value for money texture is soft and very good the seller is top notch .I do recommend this product

Purchased to make Japanese Natto. First bag was fine but the second had more broken beans and for Natto it is better for appearance if the beans are whole. Taste still as good. If you are making other dishes it may not matter so much.

As expected clean and tasty.

I toast soybeans in a pan without any oil or with some oil if you want something to accompany with your popcorns, it does not matter as the texture of this soybeans is crunchiest yet softest. There's no need to soak soybeans for however long fry them or bake them whatever to enjoy it as a crunchy snack. If you want toasted soya beans simply chuck them in a hot pan and stir it continously for few minutes to cook it evenly until it turns slightly darkbrown on all sides and its skin starts to crack open let it cool and enjoy, dont let it get too dark to avoid burnt taste. Or just heat some oil in a pan chuck the soybeans in stir it for few mins the skin will crack open and the soybeans will turn into a nice golden brown let it cool and enjoy. Always let it cool down for 4 or 5 minutes to get the crunchy texture. Salt it if you prefer. If your soybeans arent crunchy you havent cooked it enough if your soybeans are bitter you cooked it too much. It should be just right you'll kniw it when you taste it. Enjoy.

REVIEW UPDATE:This is a very belated update to my previous review. Unfortunately, after using this brand previously since 2019, the quality has seen a SIGNIFICANT DECLINE in 2022. I bought 4 x 3kg bags and all 3 bags were bad quality and had to be discarded. The issues were:(1) POOR QUALITY BEANS - black / brown discolouration [see photo] - more than 50%.(2 SMALLER in size after soaking.(3) STRANGE TASTE of the non-discoloured beans (compared to previous purchases).(4) LONGER COOKING TIME in PRESSURE COOKER – cooking time required was almost double.(5) UNABLE TO RETURN THE BEANS - did not use the beans within the 1 month returns period. Hence, ended up throwing away 4 x 3kg bags – waste of beans and MONEY (not cheap).(6) SOLD AND FULFILLED BY AMAZON – shocking and disappointing that Amazon themselves would sell such a poor quality FOOD item.If you look at the reviews, another buyer (of many years) complains of the same issue.Buy at your own risk. You have been warned.===================================================================PREVIOUS REVIEWSTAR RATING = 4*TITLE = GREAT SOYBEANS FOR MAKING SOYMILKQUALITY: The beans seem okay in general, although, I am no connoisseur of soybeans. In the dried state they are quite small (see PHOTO) but once they are soaked overnight/ 24 hours they plump up nicely to a decent size.COLOUR: Most of the soybeans are yellow (see PHOTO), you will find the odd discoloured bean but they can be easily picked out and discarded.COUNTRY OF ORIGIN + GMO STATUS: The beans I received were a product of CHINA (see PHOTO). I am slightly suspicious of the reliability of any claims made e.g. organic/non-GMO. On Amazon, in multiple departments, I have seen (and been deceived) of cheap rubbish, claimed to be of high quality, that originated from CHINA. Reluctantly, I will have to trust that ‘Wholefood Earth’ does rigorous assessments to ensure the validity of the claim of GMO-free/organic produce.FLAVOUR: Taste-wise the soymilk I have made has tasted fine, with no bad or weird taste. The whole beans themselves are quite tasteless, to me, with only a slight beany taste. However, the beans happily take on the flavour of spices/seasonings/sauce when making/added to foods such as burgers or added to stews/curry etc.HIGH PROTEIN CONTENT. I am vegetarian and do not eat meat or fish, and consume very little diary (sorry vegans, cheese is life!). Due to my diet, I need to ensure I consume enough protein and soybeans are a good option. The packaging states that the beans contain 40g protein per 100g (see PHOTO).COOKING INSTRUCTIONS: The instructions on the packaging states: (1) Soak for 8-10 hours or overnight. (2) Put soaked beans into a pan, cover and bring to a boil. (3) Simmer for 3-4 HOURS or until tender, add more liquid during cooking, if necessary. (4) Cool and serve. (see PHOTO). Personally, I use a stove top pressure cooker and this reduces the cooking time from a number of hours down to around 25 mins.HOMEMADE SOYMILK: I make my own homemade soymilk WITHOUT SIEVING to conserve the full nutritional benefit of the whole bean. The pulp is nutritionally dense, and I am too lazy to make other things to use the pulp up, like burgers etc. Also, by not sieving, you end up with a thick, and creamy soymilk (akin to a smoothie), that when boiled becomes frothy.Due to my sensitive stomach, I do a prolonged soak (with dehulling) COMBINED with pressure cooking (at high heat). A prolonged soak of 4 DAYS (not hours), requires washing the beans daily and dehulling. On day 4, I PARTIALLY cook the beans in a pressure cooker for around 10 mins. The beans are then ground in a blender. You now have no sieve, whole bean, soymilk; with all the whole bean nutritional goodness. No sieving. Boiling is not essential, unless you want warm, frothy soymilk. Also, I batch cook beans and keep them in the freezer.OVERALL: I am reasonably happy with quality and taste of the soybeans and am able to make homemade soymilk without any preservatives. However, my reservations remain regarding the country of origin and I will have to take ‘Wholefood Earth’ at their word regarding the robustness of the claims of GMO-free/organic.PS: Sorry about the quality of the photos but they are the best I can do. I am just a buyer trying to contribute back to the community that has helped me with my purchasing decisions.

Okay quality for the price.