Ingredients

1 pound dried soybeans (about 3 cups)
1 tbsp salt
1 tsp vegetable oil
2 tsp baking soda
1 cup chopped onions
1 cup maple syrup
2 tsp powdered ginger
1 28 oz can diced tomatoes

In a large bowl, combine soybeans with 6 cups of water and stir in salt.  Cover and let stand at room temperature overnight.  Drain and rinse soybeans.

In a large (minimum 5 quart) slow cooker, combine drained soybeans, vegetable oil and 6 cups of water.  Cover and cook on High until boiling, 2 to 3 hours.  When boiling, stir in baking soda (it will foam up and turn green, don’t worry).  Cover and continue to cook on High setting for 1 to 2 hours longer or until beans are tender.  Drain and rinse soybeans in a colander and return to slow cooker.  In a non-stick skillet over medium heat, sauté onions for 5 minutes or until softened.  Add to beans in slow cooker with maple syrup, ginger and tomatoes.  Stir to combine well.