Until fairly recently I had a blind spot when it came to the humble soybean. I regularly consume soy products like soy milk, tofu and okara, not to mention fermented soybean products like natto and tempeh. And green soybeans or edamame are always a great snack.
But for some reason, I didn't really get into eating the whole dried (and cooked) soybean. It's not that they are that much harder to cook than other dried beans either.
In any case, I've rectified that situation and now I cook up a batch of soybeans quite regularly and store them in the freezer. Plain boiled soybeans are amazingly delicious, and just packed with nutrition. The cooking liquid is so rich that it can be used as a very nutritious stock or dashi for making soups and such.
There are a couple of points to watch out for when cooking whole soybeans, which are noted below in copious detail.