To provide a method for producing boiled beans having proper hardness and toughness without damaging the deliciousness and the flavor specific to soybeans, capable of forming a habit of tasting by biting well by eating the boiled deans by adding the boiled beans to curry and rice, rice ball, fried rice, vegetable salad, and boiled food such as vegetable daily dish or as a snack with a drink, capable of making teeth healthy, capable of activating the brain by biting, and useful for promotion of health.

This method for producing the seasoned beans is characterized in that a prescribed amount of the soybeans is soaked in a seasoning liquid having a proper taste prepared by using more than one seasonings, and at the point when the soybeans have sufficiently absorbed the seasoning liquid the soybeans are finished by a microwave oven or the like with the remaining seasoning liquid to provide a proper hardness having the tough feeling. The method is also characterized in that the soybeans in a washed and wet state are charged into a heated roasting pan and rapidly heated so as to be heated by steam, the heated soybeans are stirred and mixed while weakening the heating power, and the resultant soybeans are rapidly soaked in a previously prepared complex seasoning liquid at the time when a proper scorch is formed on the soybeans to season the soybeans and to finish the soybeans so as to have the proper hardness with the tough feeling.