Q&A for How to Cook Soybeans

The best approach is to soak them overnight, then pressure cook them for 10-15 minutes. There is no need to cook that long on the stove top, it's inefficient and as you have found, not that effective either.

No, you should cook them first.

In an airtight container that is clean and covered. Put them in the refrigerator. They should keep for 4 or 5 days.

It's fine, but the taste and texture are better without them. If you're making tofu or soy milk, you get a less "beany" flavor and less gritty texture if you remove the hulls. If you're cooking them in some other kind of dish, you may not notice much of a difference. You do get more fiber from the hulls.

Fill a lidded container with some of the cooking water, then add the soybeans. Put them in the fridge, and use them within a few weeks. You can also freeze them in zippered baggies for several months.

Boiled soybeans should last several months in the freezer. Make sure that you store them in zippered baggies with some of the cooking water.

Plan on using 1/2 cup (100 grams) of dried soybeans. You will need 4 cups (950 milliliters) of water in order to make the milk (not including the water used for soaking).

Yes, you can. After soaking and rinsing, if you pressure cook them for 17 minutes in medium, they will be extremely soft, completely cooked.

Yes, you can. By boiling them, they are ready for consumption and nutritious. They contain lots of healthy vitamins that are good for the body.