How do you make beans less gasy? - Page 2
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  1. #16
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    Along with all the other great information shared, use Bean-O to aid digestion, or take a regular digestive-aid (enzymes) after consumption.

    There is also a "gas index" to consider - some beans are harder to digest than others; and there are benefits to sprouting or fermenting beans.

    Here is a flatulence rating for beans from the highest gas-producing to the least:

    1. soybeans
    2. pink beans
    3. black beans
    4. pinto beans
    5. small white beans
    6. great northern beans
    7. baby lima beans
    8. chick peas
    9. large lima beans
    10. black-eyed peas.

    Other legumes that are low-gas...

    Rocky Mountains' Anasazi -this bean has none of the slightly toxic tannins found in the much better known pinto and white beans. Lentils are also low-gas.

    Gas-free soak. In a stockpot, place 1 pound of beans in 10 or more cups of boiling water. Boil for 2 to 3 minutes. Then cover and set aside overnight. The next day 75 to 90 percent of the indigestible sugars that cause gas will have dissolved into the soaking water.

    I add 2 T. whey (from my homemade kefir) or lemon juice to the soaking water, which is a traditional method used that will aid in breaking down the difficult-to-digest complex sugars.

  2. #17
    Registered User lisaflex's Avatar
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    soak in plain water overnight

    in the AM, drain that water, add beans and fresh water to a pot. add 2 tbsp of baking soda, bring to a boil. turn off. let sit for a bit.

    then drain and rinse and proceed like normal. works like a charm! that is the old fashioned way of starting pasta fagioli.

    and, the more you eat them, the more your body gets used to the fiber...which in turn equals less gas!

  3. #18
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    Hello!

    I got this tip from my grandmother. She told me to soak them overnight.

    Somehow that seems to help.

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    Concerning the suggestion about adding baking soda to the beans...

    Baking soda is often suggested for use if you cook your beans in hard water to soften the water, not how to remove the gassiness. However, too much soda in the water will give the beans a soapy taste and the actual usefulness of this method has not been proven for softening the water and aid in cooking. If you add more than 1/8-teaspoon baking soda per 1-cup of beans, the baking soda will destroy the thiamine (B1 vitamin) in the beans. Thiamine is a valuable nutrient in beans.

  5. #20
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    interesting. even while soaking?

  6. #21
    Registered User Sassyclass's Avatar
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    Quote Originally Posted by NewLeaf View Post
    I'm an Appalachian girl - we always put a potato in the beans while they are cooking and have never had a gas problem. Just don't eat the potato!!!
    This is what I was going to suggest. I learned this when I was about 20 years old. Some friends were getting ready for a bean dinner cookout. They added potatoes and carrots and told everyone not to eat them they were for soaking up the gas. Not that it matters but these were a bunch of my big bad burly biker friends and I figured if it was good enough for them why not try it. Seems to work.

    Cat

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    Thumbs up

    I honestly had no clue that this was even possible!

    I <3 this place!

    My family thanks you

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    Quote Originally Posted by Sassyclass View Post
    This is what I was going to suggest. I learned this when I was about 20 years old. Some friends were getting ready for a bean dinner cookout. They added potatoes and carrots and told everyone not to eat them they were for soaking up the gas. Not that it matters but these were a bunch of my big bad burly biker friends and I figured if it was good enough for them why not try it. Seems to work.

    Cat
    I've never heard this before but will definitely try it - here's hoping it works for us too!

    (Now if I could also just find something that will make CABBAGE less gassy, we'll be in beans and cabbage heaven! )

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