Accidental soya beans

For some reason I was in a hurry getting dinner ready. I was doing a simple dish, a pea and ham risotto and all went well; I fried some finely chopped red and green pepper and onion (is that a mirepoix?) added cubes of home-cooked ham, added the rice and stock… and for some reason the rice took ages to cook and the family were getting hungry! For those who like it, I did a stir-fry to go on the side, and all was going well so time to add the peas (I’d already checked we had some, and yes we did, petits poix and garden peas)

I grabbed the bag of garden peas, thinking to leave the tiny ones for a different meal. I poured some  into the rice and oh horror! They weren’t peas at all but soya beans – which would have been ok except two people hate soya beans. Now I know you will be saying beggars can’t be choosers, or people should be grateful for small mercies even if the small mercies are soya beans, but I’m a mummy, so I fished the all out and put them into the stir fry. Then I found the peas, and all was well.

Soya beans aren’t anything I was familiar with as a child, or even when I was a hungry and hard-up student – I think they would have featured in my diet then, for sure, because not only are they cheap but they are full of protein! In actual fact, just writing about me being a student linked with soya beans, I did come across them. One of our friends had a brother who was several years older than us, and we thought quite glamorous. He had a friend Dax who was even more glamorous and did all sorts of exciting things. Dax went to the States and not only did he go to the Grand Canyon where the soles of his so-called desert boots melted, but he discovered soya beans and brought some back with him. Our friend ended up with them – they were the dried sort, and I remember us cooking them for literally hours and hours (when we had a gas meter which we had to feed with shillings) I don’t remember them ever becoming edible…

This is what Wikipedia has to say:

Glycine max – soybean  or soya bean, is a species of legume native to East Asia…  soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.The beans contain significant amounts of phytic acid, dietary minerals and B vitamins… Traditional non-fermented food uses of soybeans include soy milk…  and tofu. Fermented soy foods include soy sauce… The main countries growing soybeans are the United States (32% ), Brazil (31%) and Argentina (18%)

They do sound very good for you but I really don’t like them. I was excited when the green undried ones became available, but I don’t like them either…

Thinking of Dax reminds me of another story about him involving a cat, an old lady and a trip to Tesco’s…


  1. David Lewis

    I just finished reading that anything containing soy should be avoided at all costs and your diet should be high in polyphenols that come from berries etc. Who to believe? Glad I’m not a vegan!

    Liked by 1 person

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