First, a note from the UK Vegetarian Society:
Soya beans contain an anti-trypsin factor ... which prevents the assimilation of the amino acid methionine. ... to ensure destruction of this factor ... soak for at least 12 hours, drain and rinse then cover with fresh water and bring to the boil. Soya beans should be boiled for the first hour of cooking. They can then be simmered for the remaining 2-3 hours that it takes to cook them. ... The temperatures achieved in pressure cooking are adequate to destroy both haemaglutins and the trypsin inhibitor. Pressure cooking also considerably reduces cooking times ... soya beans 1 hour.
Does anyone have any tried-and-trusted recipes using cooked soy beans? Instead of making tofu and then coming up with recipes for that and okara, Laurel's Kitchen talk about blending soy bean puree into all manner of dishes. For example, I'm thinking of making mushroom and soy bean pâté?