Location: CHINA, PORT

Yellow soybean.
Typically yellow or white, these are mature beans that have ripened in the soybean pod into dry, hard beans. They must be cooked before eating, as you simply cannot bite into them! Plus, cooking destroys the protease, or trypsin inhibitors naturally found in dry soybeans. Like all dried beans, you will need to soak them at least six hours before cooking the traditional way or in a pressure cooker. Soybeans may never become quite as soft or tender as other beans. They may retain a somewhat crunchy texture; this is perfectly natural.