I'm really hooked on cooking with soybeans, but it's a pain to have to soak them the day before. So, I came up with this method! For black soybeans, simply simmer them, I was able to boil them without soaking first, but for regular soybeans, if they aren't soaked, they will not turn out well. I experimented with many methods and came up with this.In order to keep the beans plump, store them in the boiled water in the fridge,If you are going to freeze stock them, freeze them without the soup. Just put them in a Ziploc bag, store them flat, then remove only the amount needed. Recipe by Nakamurayukako

The pressure cooker made it so easy that I wanted to put some effort into making this.If you want to eat this right away, boil it down a bit over low heat after adding the beans to the syrup. Keep the beans in the syrup until you are ready to eat (the beans get wrinkly if exposed to the air). The syrup is mildly sweet. Recipe by Taunbi-

An easy way to use your Bella Pressure Cooker. My go to meal with easy leftovers for lunches.

Playing with the pressure cooker feature of my Express Crock again, and came out with some of the most delicious beans I've ever made. Yummo!

Simple, quick & delicious pressure cooker chili.

Bought yellow split mung bean/split peas, thinking to make some sweet dessert (tau suan) or ang ku kueh (kueh is a malay/indonesian word for cake) with it but so so lazy 😂 so kept it for quite some time in the storage drawer. But recently, I am more aware of the food i eat. Try to reduce sugary food/dessert or sweet treats and finally decided to make this dal. High in protein, and i guess it is much healthier than sweet kue/desserts i originally planned to make :) very fast and easy to make and tastes really yummy too!Recipe is taken from: https://www.platingsandpairings.com/instant-pot-dal/

Recipe uses equal parts of each ingredient per one can of green beans.

I made this recipe because I wanted to eat mildly sweetened kuromame for the New Year's meal.I usually make this with 150 g of sugar, but you could adjust the amount to your preferences. Recipe by Satomiwa

I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker.Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste.If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day! Recipe by Saishokubeginnernano

I'm a big fan of slow cooker meals that you can walk away from and come back to at the end of the day. This is not one of them. To do this correctly, you have to monitor your progress, but you're going to love the results.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1.5 cups)Per Serving: 244 calories; 27 protein; 9 g fat, 15 g carbs (0.5 carbs: 1 protein)Recipe = 8 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from Keller Army Community Hospital, Ft. Lee, VA.