How to "de-gas" beans?
I am wondering what to put in beans..while they cook...in order to reduce the gassy side effects. I know about beano and gas-x. Any suggestions that have worked for you are greatly appreciated!
I know. I know.
Narsai David, who had a call-in cooking show answered this question at least ... at least ... once a week. It became a running joke.
Put the beans in rapidly boiling water and let them boil for two minutes, then let them sit for an hour. Discard the water and continue cooking.
After listening to this almost weekly for years, I forgot the science behind it, but it works.
*** Note: Added this comment
Ok, had to Google what the reason was behind this.
Beans have a coating of sugars that we can't digest so the non-digested sugar .. well, you know. Soaking them removes most of the sugar. This link has a better explanation
Anyway, turned up some other suggestions in that Google. Anyone tried these?
- Soak beans in Sprite overnight and then rinse with water
- add a potato while cooking (starch trumps sugar perhaps?
)- add epazote
- add ginger
- bring a pot of beans to a boil Add 1 - 2 tablespooss of baking soda. Let sit overnight. Rinse beans cover with new water, bring to a boil and simmer until tender.
They taste fine, like beans.
I rinse them fresh after all that soaking, and the "for weeks" part is a true story, but I only did that once... it worked very well for my digestive system.
I don't think the taste is locked into all that gassy stuff (I dunno), and you really see the fuzzy stuff that soaks out of them when you soak them that long.
Indian cooking always includes a tiny pinch of asafoetida (called heeng in Hindi) - especially when cooking daal (any lentil) or beans. It's a tree resin in powdered form. It is very pungent, so a little goes a long way and it has digestive properties that soothe or settle an uneasy stomach. Ask for powdered Heeng in you local Indian Grocery store. Deborah Madison's Vegetarian Cooking for Everyone recommends using either asafoetida or epazote (a Mexican herb) when cooking beans.