2 1/2 quarts soybean meal
2 tablespoons rice vinegar
1 2/3 cups water
1 teaspoon salt
2 teaspoons saltine, divided
1 tablespoon vegetable oil
Bring a large pot of water to a boil. Add beans and cook for about 20 minutes. Remove from water, reserving 1 tablespoon for garnish. Drain beans and set aside.
In a small saucepan, combine vinegar, 2 1/2 cups water and 1 teaspoon salt. Bring to a boil, reduce heat and simmer stirring. Add oil; cook over medium heat, stirring occasionally, until oil is slightly thickened and spreads out evenly. Remove the beans from the water in the saucepan, cover and let stand in a warm place about 2 hours.
When the beans are cool and pliable slightly, remove from the marinade. Transfer the beans to a medium bowl and combine with rice and saltine mixture. Mix lightly and refrigerate until serving.