homemade soy milk. Soak overnight, rub off skins, puree beans in blender, strain/press out the soy milk, simmer for a few minutes. Add sugar and vanilla if desired. Keep one week in fridge. The leftover bean pulp is okara; you can dry it and add it to granola/baking or cook it in other ways....
Today I ordered takeout which was thin strips of beef stir fried with hot red and green peppers, bean sprouts, and cooked soy beans. Pretty good.
If this is edamame, in the pod, you boil them briefly in salted water then eat them like peanuts as a beer snack.
If this is loose beans, the flavor/texture is like fava beans, so you could try subbing. My suggestion? Saute with some olive oil, pancetta, and diced onions or shallots then use as a 'sauce' for pasta, preferably a stubby shape like orecchiete or small seashells. In my kitchen, we'd probably grate some pecorino over it, but this is not to everyone's taste.
To Louise's point - what form are they in? I have dried soybeans in my pantry bought on a whim that apparently can only be used for soy milk (any other suggestions?).
PS - My non-productive hobby is to buy things I haven't cooked with (or seen since I go to many ethnic markets often) and figure out what to do with it. Fun for me, but I need to clean my cupboard more than once a year!