How do you cook beans to remove the gas producing stuff?

Answer 1

Soaking overnight allows the beans to begin to ferment. That's the worst method.

Sort the beans and remove any pebbles/foreign matter. Put in a pot and cover with water, bring to a boil for a half an hour. Turn the heat off, cover the beans, and let sit until the water is just warm. Pour the water off, add fresh water, add onions/etc and season to taste, and bring to a simmer (with a lid on the pot). Let simmer for 2 to 3 hours or until the beans are tender. (You poured the gas producing stuff off when you dumped the first batch of water.) Now enjoy.

Answer 2

The USDA hot soak methods is supposed to work well.
The key is to drain the beans and rinse at the end of the soak. That's supposed to remove a lot of the gas producing stuff (indigestible sugars) from the beans.

Hot Soak
The Hot Soak is the recommended method for soaking beans, as it reduces actual cooking time and produces consistently tender beans.

1 Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
2 Heat to boiling and boil for an additional 2 to 3 minutes.
3 Remove beans from heat, cover and let stand for 4 to 24 hours.
4 Drain beans and discard soak water. Step 5 - Rinse beans with fresh, cool water.


Also, there's a product called Beano that's supposed to help break down the offending disaccharides. However, I've heard that it may affect the taste a little.

The baking soda trick, as I learned, was to quickly soften beans during cooking, but it may change the flavor a little bit.

Also, I was taught not to add vinegar or salt at the beginning of the cooking process. The beans will remain firm.

Answer 3

There is something about the enzyme or chemical that makes the beans gassy that is released when they first start cooking. I have heard, to make them less gassy, rinse and drain the beans 2 or 3 times before you cook them, and then cook them for about 20-30 minutes, and drain and rinse again. Then, add new water, bring to a boil again and cook as usual.

Answer 4

this is easy i learned this long ago.

You take the beans and cook them on high for about 3 hours with no water. After they are nice and chared you can throw them in the trash. This method is a sure fire way to cook beans with out the problem of have gas later on

Answer 5

Hello, The best thing I have found to put in to beans while cooking to lessen the acid effect is baking soda. Old family secret. Hope this helps. Mystic

Answer 6

My mother taught me the following method: Soak beans overnight. Next morning add 1 tsp.baking soda and bring beans to a boil. Drain & rinse, add water to cover and bring to a second boil. Drain & rinse one more time, cover & bring to a boil the third time, adding salt and a generous pinch of summer savory then cook until tender. Works for us! Good luck!

Answer 7

i think I heard that if you leave them on water all night you can eliminate the "gas producing stuff".

Answer 8

Haha! When you find out, please let me know! My husband gets gas with EVERY single thing he eats. Not only beans.