Be Still Farms Organic Dry Soybeans 2.8 lb – USDA Organic, Non-GMO for Edamame & Soy Milk

Be Still Farms Organic Soybeans are USDA-certified dry soybeans (2.8 lb) for roasting, steaming into edamame, making soy milk, tofu, tempeh and versatile plant-based cooking.

These 2.8-pound bags of dry soybeans from Be Still Farms arrive shelf-stable and ready to use in a wide range of home-cooking projects. Sourced and packed in the USA, the beans are USDA Organic and Non-GMO, offering a neutral, nutty base for snacks, dairy-free products and fermented classics. No refrigeration is required; keep the resealable bag in a cool, dry pantry for best quality.

How can I use these soybeans in everyday cooking?

You can roast the beans into crunchy soya nuts, steam freshly soaked beans as edamame, or cook them down to form soy milk, yogurt, and tofu. They also work well for fermenting into tempeh, natto or miso when following proper starter and food-safety steps.

• Roast at 350°F for 20–30 minutes for crunchy soy nuts.
• Soak 8–12 hours then steam 5–10 minutes for edamame-style beans.
• Blend cooked beans with water and strain to make soy milk or base for tofu.
• Use as a substrate with starter cultures to produce tempeh, natto or miso.

What nutritional or dietary benefits do these soybeans offer?

These dry soybeans are a plant-forward pantry staple that provide protein, fiber, vitamins and minerals without added sugars or artificial ingredients. They are vegan-friendly and free from artificial colors, flavors and preservatives.

• High plant protein suitable for vegetarian and vegan recipes.
• Good source of dietary fiber to support fullness in meals.
• Zero added sugar and no added sodium in the product.
• Certified USDA Organic and Non-GMO for clean-label cooking.

How should I store and prepare them for best results?

Store the resealable bag in a cool, dry place away from direct sunlight; refrigeration isn’t necessary. For most preparations, soak the beans first to shorten cooking time and improve texture, then follow your chosen recipe’s cooking or fermentation steps.

• Keep sealed in pantry; use within recommended shelf life on the bag.
• Soak 8–12 hours for quicker cooking and better digestibility.
• Rinse well before cooking or fermenting to remove dust or debris.
• Label and separate portions if you open the bag for repeated use.

Can I make soy milk, tofu or fermented foods at home with these beans?

Yes—these beans are suited for traditional home methods: soak, blend and strain for soy milk; coagulate and press for tofu; or follow specific culturing processes for tempeh, natto and miso. Precise ratios, temperatures and sanitation are important for consistent results.

• Typical soy milk ratio: about 1 cup dry beans to 8–10 cups water, adjusted to taste.
• To make tofu, coagulate soy milk using nigari, calcium sulfate, or vinegar per recipe.
• Fermentation requires starter cultures and controlled temperatures for safety.
• Use fresh, clean equipment and follow step-by-step guides for each product.

Who is this for? Home cooks, plant-based eaters, small-batch makers and pantry-keepers who want a versatile, organic source of soy for snacks, dairy alternatives and fermentation projects will find this Be Still Farms bag useful. It’s also a practical option for bakers and recipe developers experimenting with homemade soy milk, tofu or crunchy soya nut snacks.

Ingredients

Organic Soybeans