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Using Black beans

When I cook soaked black beans, my non-stick pot stains a big time. I was wondering if there is any way that you could cook the beans, yet not stain the pot.

Secondly, I read somewhere that if you have issues with beans digestion, make sure that they are soaked well and the water is replaced at least a couple of times, I usually wash beans 4 times but still the pigment keeps leaching. Any idea to remove pigment quickly? Is this pigment difficult to digest? (Pardon, if I sounds stupid but I really don't know).

Thanks in advance.

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  1. Pots are tools meant to be used not ornaments.

    1. Try soaking in a glass or ceramic bowl. Any stain should be easy to rinse out.

      The colour will carry on coming out until they are no longer Black Beans! I shouldn't worry too much about it.

      This is a great recipe:

      http://cookbookqueen.blogspot.co.uk/2...

      Edit: I've just noticed that this is on the vegetarian board and I apologise for posting a non-veg recipe. A teaspoon of smoked paprika, a splash of oil and some half cooked small waxy potatoes could replace the chorizo.

      1. Use a stainless pot and then use Bar Keepers Friend to get the stains out. I use my Ikea stockpot and it looks as shiny and new as the day I bought it 2 years ago. I cook black beans at least every other week when it's not blazing hot outside. http://www.ikea.com/us/en/catalog/pro...

        For many people, the trick to easier bean digestion is to eat more beans. Or Bean-o if your innards simply won't adjust. Some swear by epazote.

        1 Reply
        1. re: MplsM ary

          Actually, I have this whole set of 3 pots. I have never used for cooking black beans because I usually use anodized pressure cooker to cook them, does a lot faster (within 10 minutes) and that is where the problem of staining is..

          I don't have much of beans digestion issues but if someone does have a problem, I would rather recommend them Digest Centrum, its a gem. I heard this epazote thing for the first time.

        2. If I cook beans I usually soak them over night and then in the morning I rinse them few times and change the water.
          Someone told me that using Kombu will make it easier to digest.
          Also if you really have problems digesting beans you can take some vegetarian enzymes before your meals and it will help.

          1 Reply
          1. re: Radha2009

            Any idea where can I find this kombu? DO you just ask for 'kombu' in regular grocery store?

          2. The beans won't stain a stainless steel pot. The non-stick coating on your pot might just be rather porous, and you don't want to scrub it or anything. I've found if you soak beans and DON'T change the water, it's better for digestion. It allows the enzymes that break down the hull to develop and sort of start the digestion for you. Of course, you have to check that the beans are not spoiling, but it works. I soak beans for about 36 to 48 hrs in plenty of clean water, then drain, rinse and boil in fresh water or stock. As Radha2009 says, a soaked piece of kombu seaweed (about 1" when dry), placed at the bottom of the pot, is the traditional Japanese way of improving digestibility. I've done this and didn't notice much difference, but it does add to the nutritional value of the beans a bit, so it may be worth a try. Don't put any more than a 1" piece in (1" before you soak it, it will grow while soaking) or the beans will taste fishy.

            2 Replies
            1. re: ninrn

              I replaced water because I read somewhere that hemicellulose which is difficult to digest and main cause of bloating/gases afterwards. If I replace water 3 to 4 times, I essentially get rid of lot of it. And I do cook until they are soft but still hold the shape.

              1. re: vegiefudie

                If you replace the water 3-4 times, you also wash away an enormous quantity of nutrients, which defeats of the purpose of cooking from scratch and eating healthfully.

                I change the water once (I soak, then drain, then cook in fresh water). You can also use a pinch of baking soda (A PINCH! - no more than 1/4 tsp -- emphasis because lordy, it's nasty if you use any more than that, says the voice of experience)

                Or a dash of epazote.

                And as above, your belly will get used to it with time.

            2. One additional point on digestion: It's important to cook them until they are soft. Undercooking is often a culprit. I actually don't mind if beans are a bit on the mushy side so I often use a pressure cooker; but long cooking at a slow simmer produces nice soft beans that keep their shape.