The Secret to Cooking Beans The Right Way So You're Not Farting All Day!

Comments · 1.5K

• CA

  @cassball7 · 2 years ago

  My family is from the Caribbean so I grew up always soaking my beans. I read in a cooking book years ago that the main chemical that causes gas is released during the first 30 minutes of cooking. Now I still soak my beans overnight, throw out that water add new water and simmer for 30 minutes. I throw out that water and then cook my beans regular. It seems like a lot of steps but I’ve had 0 gas since I started doing this. Good luck to all!

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• BO

  @bobbobery6460 · 2 years ago

  I clean pinto beans very well, soak them overnight, and clean very well again. Then I leave the damp beans in my refrigerator for 2-3 days. When you take of the cover after this, you can smell a waft of alcohol--I think that's because the indigestible sugars have fermented. I then wash them very well one last time and cook them. This take planning and fridge space, so it's not for everyone. But it works much better than the Julia Child quick soak and better than just soaking overnight.

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• TH

  @The_Golden_Imp · 2 years ago

  LMAO My dad threatened to disown me if I tried to de-fart the beans, he's all like "but how else am I gonna clear the room?"

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• SH

  @shyamalagowri9992 · 2 years ago

  Indians always use ginger, garlic, fennel , cumin seeds when cooking beans and lentils to prevent gas and for good digestion

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• SE

  @seagreenblue4052 · 2 years ago

  What a lovely young lady already on a healthy path and helping others to avoid bad dietary choices. ❤❤❤ Thank you.

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• NO

  @No-Channel19 · 2 years ago (edited)

  1.) Most important! Soak beans 6 to 8 hrs up to 24 hrs.<br>2.) Add 1/4 teaspoon of baking soda per cup of dry beans while soaking and rinse beans several times before cooking.<br>3.) Add any of these while cooking: ginger, turmeric, cumin, fennel seed, Kombu (seaweed), Ajwain seasoning, Epazote seasoning.<br>4.) Pressure cook with clean water.<br>can add lemon juice after it is cooked.<br>Least gassy beans: mung bean, azuki beans and lentils.<br>Most gassy beans: kidney bean, navy bean and chickpea.<br>If you already have gas, drink ginger water.

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• CO

  @ColdasIcePrincezz · 3 years ago

  I love beans what I learned from my Nigerian <br>grandmother is to soak mine at least 24 hours with water and spoon full of baking soda. &nbsp;🙂🙂🙂🙂 great video

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• CU

  @curtistolman5830 · 2 weeks ago

  The best way to eliminate gassy beans is to throw out every farty one.

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• JO

  @johannacannata1090 · 2 years ago

  I am from Louisiana . Here we love red beans and rice . My mother used to eat radishes a lot . When I grew up I decided to find out why she liked them so much ...Imagine my surprise when I found that eating a radish or two raw ,would instantly stop gas .After I found out that this worked ,I could eat all the beans I wanted . But I took my discovery a step further . When I cooked my beans ,I started adding radishes to the boiling pot .....It worked , My family did not suffer the embarrassing bloating and gas symptoms any more ...The type of radish I use ,are the small red radish you see on some salad bars ....Whatever keeps these radishes from fermenting in the ground also keeps food from fermenting in our systems ...That is why carrots have some use also ...But the radish works better , and does NOT change the flavor of the beans ...Happy eating everyone ....

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• KY

  @kyststudio-epicartadventure · 2 years ago

  In Mexico, my friend always ate a garlic clove in bits while eating beans. This prevented the gas. I tried it and it was the fix. There is something in the fresh garlic that helps.

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• BR

  @brushbros · 2 years ago

  Brilliant video.<br><br>Besides soaking before cooking, the best hint for dealing with gas is to eat lots of beans. Our microbiome becomes more efficient at digesting a given food according to how often we eat it.<br><br>All digesting organisms produce gas.

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• PA

  @paolomesseca8679 · 2 years ago

  Thanks for your very usefull insight. Tradition here in Southern Italy is cooking beans: 1) with clay pot 2) very slow 3) less than 100° C 4) soaking . The quality of beans vary immensely and very good local varieties are again available.

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