📹 The Secret to Cooking Beans The Right Way So You’re Not Farting All Day!
This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart.
How to eat vegetarian beans?
Beans are a nutritious and versatile food that can be enjoyed by both children and adults. They are rich in essential nutrients like protein, fiber, complex carbohydrates, vitamins, minerals, and antioxidants. Beans also promote healthy digestion, with high fiber content preventing constipation in children. They have a low glycemic index, regulating blood sugar levels and reducing the risk of type 2 diabetes. Beans also boost immunity by containing vitamins and minerals like zinc and vitamin C.
Additionally, they contain essential nutrients for brain development and cognitive function in children. Despite some people’s dislike for plant-based foods, beans are a great food option due to their affordability and quick preparation. They also offer numerous health benefits, including longevity, brain health, and being a staple in the Blue Zones.
What beans are not vegetarian?
Beans and seeds derived from flowering plants in the Fabaceae family are a type of legume that are vegan in their natural, unprocessed form and can be found in a variety of forms, including dry, canned, and frozen. They are a vital component of vegan and vegetarian diets due to their high plant-based protein content.
Why are beans good for vegetarians?
Beans, often mistaken for carbohydrates, are a protein-rich food suitable for vegetarians due to their high protein and fiber content. A balanced diet is essential for proper body function. Beans come in various varieties, each offering specific nutritional benefits. Cannellini beans are high in fiber and vitamin C, while chickpeas are rich in fiber and over 10 micronutrients, including copper. Black beans are the highest in protein, fiber, and low in saturated fat, aiding digestion and maintaining metabolism and immune system function. Overall, beans are a great choice for vegetarians seeking a healthy diet.
Is there a bean that is not a legume?
A legume is a plant that produces fruit within a pod, including beans and pulses. While all beans are considered legumes, this classification is not universally applicable. Beans are seeds derived from various plant species, whereas legumes are defined as having a similar fruit type. The diverse category of legumes encompasses a multitude of species, including peanuts, alfalfa, beans, green beans, black-eyed peas, sugar snap peas, asparagus beans, soybeans, and peas.
Can vegetarians eat hummus?
Hummus, a vegan dip made from garbanzo beans, extra virgin olive oil, tahini, lemon juice, garlic, cumin, and sea salt, is considered raw food due to the cooking process. However, many brands fail to meet this standard, using conventional ingredients, heat pasteurization for preservation, and preservatives to maintain freshness. HOPE guarantees their dip’s vegan status and its preservation, while others use conventional ingredients and preservatives.
How to flavor beans without meat?
Beans are a versatile ingredient that can be used to create a variety of dishes. They can be cooked with various spices, such as taco seasoning, garam masala, and Old Bay, and can be seasoned with smoked paprika for a campfire flavor. Other options include red chile flake, whole dried chile, cumin, and Mexican oregano. It’s important to use a small amount of each spice and adjust the flavor later.
Spices should be added after the aromatics have sweated and cooked in hot oil until fragrant. Then, beans should be added, covered in water, and boiled until they come to a simmer. Woody herbs like thyme, sage, and rosemary can be added, along with bay leaves for a herbaceous flavor. A strip of Japanese kelp, kombu, can also be added for more even cooking.
To add extra flavor, you can use different types of bean cooking liquid, such as stock or wine or beer. Allow the liquid to reduce for a few minutes to cook off some alcohol before adding water and/or stock.
Who should not eat kidney beans?
Kidney beans, a legume native to Central America and Mexico, are a significant food crop and protein source worldwide. They are rich in healthy proteins, minerals, and vitamins, which can help with weight management, intestinal wellness, and blood sugar regulation. However, they can cause unpleasant effects like bloating, flatulence, and diarrhea due to insoluble fibers called alpha-galactosides.
Can vegetarians eat chickpeas?
Chickpeas, also known as garbanzo beans, represent a plant-based protein source that is suitable for those who do not consume meat or animal products. The chickpea has its origins in the Middle East, where it is consumed as a nutty, grainy food offering health benefits including weight management, improved digestion, and reduced disease risk.
Can vegetarians eat pinto beans?
Vegan pinto bean recipes are a great way to incorporate plant-based diets, providing protein and versatility in soups, potatoes, and tacos. Slow Cooker Vegan Chili and Bean Burgers with Spicy Guacamole are nutritious and filling, perfect for weeknight dinners. The chili, made with pinto and black beans, red pepper, tomatoes, and butternut squash, can be made in a slow cooker. The loaded baked potatoes with salsa, beans, and avocado are a simple, healthy family dinner that can be made in just 10 minutes.
What beans are good for vegetarians?
Vegetarians can benefit from the protein, fiber, and health benefits of beans. Cannellini beans, white beans, and lentils are all rich in protein and fiber, making them a great substitute for meat. Beans are rich in muscle-building protein, cholesterol-lowering fiber, and disease-fighting compounds like lignans, which may help prevent heart disease, osteoporosis, and cancer. They are low on the glycemic index, making them beneficial for maintaining blood sugar balance and preventing diabetes. White beans and lentils are also rich in iron, which many vegetarians struggle to get enough of. SmartGirlVeg HQ emphasizes that going veg should be about adding to your diet as much as removing it.
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; I can’t stop making this ANTI-INFLAMMATORY Harissa Butter Beans Recipe | Dairy-free & High Protein
Please research these ingredients on your own to ensure they are anti inflammatory for your body as everyone’s body reacts …
1.) Most important! Soak beans 6 to 8 hrs up to 24 hrs. 2.) Add 1/4 teaspoon of baking soda per cup of dry beans while soaking and rinse beans several times before cooking. 3.) Add any of these while cooking: ginger, turmeric, cumin, fennel seed, Kombu (seaweed), Ajwain seasoning, Epazote seasoning. 4.) Pressure cook with clean water. can add lemon juice after it is cooked. Least gassy beans: mung bean, azuki beans and lentils. Most gassy beans: kidney bean, navy bean and chickpea. If you already have gas, drink ginger water.
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 ….
The way I cook beans to cut down on a lot of gas, is I bring the beans to a boil, and add 1 teaspoon of baking soda. The beans will bubble up and try to over flow . Remove from heat and turn down to medium high heat and let beans boil for 1 minute. The water will turn greenish. Drain the water off and fill with fresh water, and cook beans as usual… It works for me. And I don’t have to soak them…
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!
I have IBS and endometriosis, so for me it’s not just gas but incredibly painful (basically debilitating) cramps and bloating. I cut out beans completely a number of years ago. But, I miss the flavour, versatility and especially the health benefits of beans. It would also really increase the types of meals my pescatarian boyfriend and I can have together. I recently got an instant pot so I’m going to give these methods a try and see if they work for me. Thanks so much for all of the tips!
I now have an ostomy, I have named him Elmer, and he loves beans but the gas is too much for my bag so I really appreciate the tips. I also really appreciate the article on the proteins! After my surgery I discovered I can no longer process red meat and pork. It’s just too heavy and dense for Elmer. I have mainly been eating chicken and really struggle getting the protein I need and not wanting to rely on protein shakes. I thank you so much for the articles. They really have helped! Blessings to you my dear xoxo
I’ve been cooking beans the last three nights: first mung beans, then black-eyed peas, and today adzuki beans. All of them are so delicious the way I’ve been making them. The mung beans and black-eyed peas are good after soaking 2 or 3 hours. The adzuki beans I soaked for about 16 hours. First I rinsed them three times before soaking. Then after soaking I rinsed again and again with filtered water. I put some ghee in the bottom of the pan (for vegans you can use olive oil or coconut oil), heated it, added turmeric and black cumin seeds, then half a minute later I added the beans with water and coconut milk/cream. I added a teaspoon of black pepper and cooked for a couple hours. Then I added ginger, a sweet potato, a rutabaga, and a beet, plus coriander, fennel seeds, fenugreek seeds, a little chicory root, and let it simmer. Towards the end of cooking I added a few shakes of salt, and oh my my! It is so-o-o goood! Sweet and delicious (with no added sugar), it’s yummy! I didn’t know about adding baking soda to the soaking. I must try that. I also didn’t know about the two things you mentioned after that, which would be worth trying.
Thanks, I didn’t know many people don’t use them due to these issues. Soaking and boiling is commonly done in Indian cooking. I think baking soda is not used, it helps in cooking it faster but it makes it gassier. We add garam masala as it has all the spices which help to reduce gastric issues. Beans and lentils are great sources of plant based protein.
I soak beans in summer overnight in winter 24 hours. For extra heavy sorts like Fava beans I add baking soda to the first 12 hours of soaking. Next day cook them for 10 minutes on high heat in fresh water without seasoning and let sit for like 3 hours. Then change the water and cook with the seasoning and everything. This takes away most of the gas.
Thank you for all of these fantastic tips, Melissa! Your presentation style is tremendous; I subscribed before you asked! 😊 You’re beautiful and so is your backdrop. Your article probably hit my tl because I cooked beans earlier and shared that info with a couple of people so they could come get some. I’m not vegetarian or vegan, but I’ve been working on getting in more beans and less meat. Last week was lentils and this week is pintos. Both turned out really buttery and the pintos are rich like chili. I’m glad that your article popped up for me as confirmation and for some new information, as well, like kombu and ajwain. We use some of the same spices, seasonings, and vegetables besides those, though. Za’tar, Garam Masala, and 21 Salute are three of my favorites! In addition to carrot, onion, celery/ parsley, and tomato, try some crystallized orange peel, too, for a delightful surprise. Cinnamon works wonders in black beans, pintos, and some others. Also, I add in olive oil, or avocado oil. Instead of cooking them overnight, I parboil and then steep for an hour before cooking with the baking soda included. Again, thank you, thank you, thank you! I look forward to more content from you! ❤
Play article. Yes, I love beans, but they give me a lot of gas. Yes, I do not eat them. I can’t understand the fact that when I was younger, my mother made pinto beans which did not give me gas. I loves chili, navy & pinto beans. Help me to digest them. I’m getting very hungry thinking about delicious beans meals. 😂😂😊
I make and eat lots of different types of beans. The nation #1 to learn how to cook all sorts of beans and lentils is India. The best thing you can do to make your beans more digestible is soaking. I recommend not 8 hours or twelve hours overnight, but 24 hours or up to two days. You rinse the beans several times and each time in fresh water and when they start to develop a small root, they are ready to go. Long soaking time is absolutely crucial. The next important step is to cook it slowly and let the beans take their time to soak up more moisture and make them even more digestible. Best thing is to heat it up, boil it on low heat for a while, then switch off the heat and cover the pot with towels to keep it warm over a prolonged time. You can use a cooking box if you have one. This way the beans can not burn. You do this multiple times and allow the beans to rest for some time until you are satisfied with the result. The pressure cooker does not create the same result. Honestly, the beans get such a nice taste and texture that you can only achieve by long soaking and slow cooking.
Once again YouTube has read my mind suggesting this article as I am preparing to make my mixed bean soup. I once had a problem caused by adding too much acidic stuff into the broth too soon, and the beans just would not cook. I added a little baking soda and the beans cooked up but the other veggies, mostly carrots and green beans, turned to mush. I had considered adding baking soda during the soak, but after that first experience was scared of trying it. I will try it next time, but it is too late for today’s batch.
The thing I do to de-gas beans is: Bring a pot up with the beans in it to a slow rolling boil then dump the water after 10 minutes and rinse the pot and beans and repeat that 2 more times. That should be 3x in total for a total of 30 minutes. Then if you are going to cook the beans after rinsing for the 3rd time then boil for an hour or so and do not salt because that will cause your beans to have to cook longer. – I normally drain the beans and dry them thoroughly and store them in the fridge until I am ready to cook them.
Not a vegetarian by any stretch of the imagination. I avoid red meat quite a bit, but eat lots of chicken, shrimp and fish. BUT, I also LOVE veggies! I always love having great veggie recipes to share with friends who love them, and to make sure I get my veggies too. LOVE beans. Yes, I used to avoid them, but now that I’m retired, well, it just doesn’t matter if I get a little gassy. LOL! Thanks for sharing your healthy inspirations!
Don’t forget the couple of drops of Lugol’s solution (iodine), does a chemical reaction with the sugars so that they don’t cause gas. That’s the reason you can soak the beans with a large piece of seaweed – same purpose. Just be sure to thoroughly rinse the beans after soaking with the iodine so you don’t eat too much of that.
You are beautiful ❤❤❤ First time seeing your articles and I am subscribing. I’ve done vegan before but stopped because my body rejected beans. I am trying allllllll of your tricks this time. I really need this to work for health reasons this time. By the way the vegan diet is killer for diabetes. Fasting Numbers down to 82 is two weeks!!! Incredible!!!
You have a new subscriber! Great advice for this guy who passes a lot of gas. I live alone, so that’s good from the offending perspective of gas, but I’m not always alone, so gas is still a social problem for me. I eat both canned and dried beans so I appreciate you including tips with both these in mind.
Loved this article young lady. Not only are you beautiful but you’re also personable. And you are accurate. We’re I forty years younger I’d have my people track you down while I’m trying to meet you. As it were …. we missed on generations but by gosh, I am now subscribed, bell rung, commented, upvoted, liked, shared …. may the algorithm gods smile favorably upon your website. Oh, and I use the instapot big time. You gotta soak them beans y’all! … with a little baking soda! Yes! Absolutely! Soak them overnight. PS ETA: Instead of using Kombu (which is how they make Kombuci) use sour kraut (sp) and carrots.
Great article, just missing one anti-gad ingredient: hing (aka asafoetida). You can get it in an Indian grocer, strong onion/garlic/aromatic flavour, and incredibly powerful anti-flatulent. Just make sure to store it in a glass jar, as the flavour seeps through plastic and and affect other spices it’s stored with.
That’s a Mexican rule to soak the beans .have you tried Peruvian beans I love them there creamy and the texture is awesome and they don’t give you gas the trick is to soak them over night then rinse then add fresh water preferably spring water because it has natural minerals and cook them with no salt when they’re done then you add salt . If you can get you’re hands on pa’a Kai Hawaiian salt it’s the best a little salt goes a long way it’s very strong
It is much easier to add vinegar to the water you parboil them in. Most parboil up to an hour before cooking. Drain off the vinegar water and add fresh water for the rest of your cooking process. For me that is baking them. Vinegar will NOT change the flavor but the beans will be 100% de-gassed. I’ve cooked my beans this way for 4 decades and never have gas from them.
In India black eyed peas are considered most Gassy. Even more than red beans or (Rajma) and Black lentil pulse. (whole Urad Dal). And that has been my experience. I find I get gas and migraine with black eyed beans though as a kid they were my favourite….now I am terrified of them and just had some very carefully after 10 years BUT I still got gas and migraine for a day. Also, because of GM farming the quality of all grains, beans and pulses is polluted with fertilizer toxins. Soaking for two days and three changes of water (if possible keep in a sun lit window ledge for a bit) and adding baking soda and rinsing that water off will help. Also…..eat less. These damn beans are tasty and I know I end up over eating. In Indian, Ayurvedic or Hindu traditional and ancient cooking wisdom, one of the least gassy (focus on least because every lentil, pulse and bean will produce gas), Green bean or Moong Daal is the most clean. Also one specific condiment called Heeng in Hindi (Asafoetida) is a must for all gassy foods. These days pure Heeng is rare to get, but u do get its compound. A pinch of pure heeng is good for one cup of pulse/lentil/beans…but as a powdered compound, go ahead and use upto a tsp. U will have to learn by instinct how potent the brand u r using is.
Great article. Could have used some potty humor, though! Gonna have to fact-check it before acting on it, but from a first pass, the info seems solid. Also, since the offending compounds in beans are the FODMAPs, one good idea is to remove them from the mix before cooking the beans (you do this by chemical reaction with enzymes). Another good idea is to invest in a lifetime supply of Bean-O. Same idea as the latter, except you are leaving the FODMAPs intact, and taking the enzymes just before eating the beans. Also, to keep the gas down, the beans should be eaten sparingly. Better yet, the beans should be eaten with plant-based foods that are high in insoluble fiber, which will increase gut motility (and decrease transit time in the colon). The idea here being the less time the FODMAPs stick around, the less likely they are to lead to gas production. Once again, great article! Please keep ’em coming!
Hola desee Colombia!👋🏻…. mi truco después de tanta prueba y error es cocinarlos así: 1. Dejar en remojo mínimo 8 horas o durante toda la noche. 2. Botar el agua del remojo y ponerlos a cocinar en agua limpia (yo uso olla a presión). 3. Cuando ya estan listos y blandos boto el agua y los pongo nuevamente en agua limpia con todos los aliños a usar más hojas de laurel. Solo los dejo cocinando unos pocos minutos (5 u 8 minutos) y listo!!!!. Esta forma de cocinarlos no dan gases😜.
Im new here. My husband and I are fasting this month and we are seriously considering going vegan. I ran across this article because ive been cooking a lot of beans in our meals, and the gas ain’t no joke. I do soak my beans. I’ll try a pressure cooker. I haven’t heard of using baking soda, kombu, or using carrots. This article has been very informative. Im a subscriber now. Thanks
I remember my experience with chickpeas. i tried to make chickpea salad with the canned chickpeas and my system could not tolerate them no matter how much i loved the salad. Someone suggested I cook the chickpeas myself. I didn’t want to because i wanted the convenience of opening a can, but reluctantly i did after soaking them overnight, and to my surprise i had no issues with the ones i cooked myself. Lesson learned! Thanks for sharing these wonderful tips and helpful info!
Hi!! Just found your website. I can’t tell you how helpful this is. I’m WFPB and currently trying the low FODMAP diet for IBS-C. I’m wanting to reintroduce beans. I tried one day and had so much gas. Then yesterday I had a little split pea soup and also had gas. I just bought an IP and I’m very excited to cook beans in it using your methods and tips to decrease gas and bloating. I liked and subscribed. Thanks!!!
I’ve been soaking canned black, kidney beans, and chickpeas. Soaking over night makes 100%, near 100% difference. I’ve heard of soaking raw beans before, but I thought it was more related to the cooking process. I learned, recently, it can help with the gas issue. I want to try it. I like the other ideas you mentioned. I love beans and so glad I found a comfortable way to eat them. Unfortunately, I still feel like I have to avoid or limit eating beans from a restaurant or potluck.
Key thing is to do the SOAK in the Refrigerator. It is fermentation that causes the problem. Soaking in the cold fridge instead of a warm room prevents fermentation. Rinse well after soaking overnight. Cook the beans WITHOUT SALT. Salt prevents water from penetrating to the core of the bean. 100% digestible when prepared this way.
All good tips. Apart from the overnight soak & multiple rinsing thereafter, we use cooking soda, plenty of ginger & garlic & asafoetida for taste, flavour & preventing flatulence. The rest of ingredients of course as you’ve detailed. Do experiment with asafoetida. Its a wonder spice, you’ll get it from any Indian store. Amazon also carries it, I think.
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.
Why would anyone want to do this? This is just taking yet more fun and joy out of life. One of the things that gives my life meaning is sharing my “essence” with those around me, along with the symphony of sounds that accompanies that process. In fact, I deliberately eat combinations of foods that make my digestion as efficient as possible in producing significant reserves of essence. I could probably contribute significantly to my city’s symphony orchestra while simultaneously heating the venue with that essence by capturing it and directing it to the building’s HVAC system. Everybody wins from my winds…..twice.
Lots of interesting hacks here, and I enjoyed your presentation as much as the information. I stumbled on another trick some years ago when I had to go on an unexpected weekend away in the midst of my bean-soak schedule. I rinsed the soaked beans and bunged them into the freezer. Came home and cooked them, and was surprised to find they cooked in abut 25% of the normal time. Now that’s my go-to strategy. I think the ice crystals break apart the cells like cooking would, so effectively they are frost-cooked part way before they even hit the pot. Can’t say if they are less gassy that way. Maybe some other folks could do a comparison and we all could share results?
I love cooking dried beans! They are so fricking cheap, delicious and healthy. We ‘ve been eating 4 kinds of heirloom Mexican beans, and even those are incredibly cheap compared to animal protein. I soak them for 6-24 hours, usually use a pressure cooker, and often add a pinch of baking soda. I will note that I often pressure cook beans much less than guides I see online. After a soak, I usually do 10 minutes with a natural release. If you eat a lot of beans and lentils, I encourage you to take notes about different kinds, how long you soak them, how long you pressure cook them, and whether you use a natural or quick release, so that you can replicate your results or tweak your timing the next time. Notes can really help you be more successful and happy with your results. Make a big batch of beans and freeze in portion sizes roughly equivalent to.a can, and they are so handy for meal prep later. We always have a stash of different kinds of beans and lentils (and usually cooked whole grains) in our freezer to mix & match for endless recipes.
The first method I already do. About 5 yrs ago, I stopped buyin canned beans and went to all dry beans. Buuuut I kinda live in my own little bubble and “discover” a lot of things by accident. I guess this is one of those things that I was already doing that’s actually pretty worthwhile. I didn’t do it to cut down on gas tho, but cool to know that’s an added benefit. Now that I look back on it, I really never got too gassy when I eat beans…and I LOVE beans.
Oh my goodness, it didn’t work. I felt like a giant bagpipe. Sneaking some relief didn’t go as planned as I was so loud for so long I set off car alarms and boats in the harbour started to respond to the fog warning. On a positive note, this can be handy for social distancing if there is another pandemic.
Here is my tried & true method. Bring pot of dry beans to a rolling boil and then drain the water. Add fresh water and repeat. Then repeat once more. Be sure to drain the last/3rd boiling. Now you’re ready to cook the beans in fresh water. Add the seasoning you want & after bringing to a boil let the beans simmer on stove top until tender. Eating cornbread with the beans provides a “complete” protein. (Either corn or beans alone are only partially proteins.)
Thanks, great presentation! I soak chick peas, then I sprout them. After cooking I de-hull (Is a bit of work though), but then if I make a big batch of hummus I can freeze it. And after freezing and defrosting it still tastes way better than store bought. I tried cooking beans with the baking soda and it tasted awful, even after draining the water and rinsing the beans. Had to toss them out. I think your idea of using baking soda in the soak water and rinsing very well before cooking seems a lot better. Anyway I’ll try the kombu seaweed.😊
Can you help me real fast, loved the article. But I’m doing a paper for school on the benefits of fermitation for the gut. You stated its also good, do you have any handy sources showing it. So I can cite them in my paper. I googled/searched and its hard to find a source that claims it is or explains why. Thanks in advance..👍😊
Lately beans have caused extreme gas bloating and is very painful. If my husband cooks them, I’m sure to suffer with horrible pain that keeps me in bed! I take longer time when soaking, rinsing, repeat. My whole family loves all beans. I do use a pressure cooker when cooking them and don’t suffer from colic pain. I grew up eating black beans with everything and I’m hoping it’s just my husband’s poorly cooked beans that makes me so ill.
I fart all the time. Our wifi title is HOFD, house of farting dicks. We rediscovered beans and grow many, many beans. We eat them, everyday. I don’t seem to fart any more now… I fart just about the same as usual. To be honest, we would miss the farting, and go to lengths to retaining the fart aspect of our diet.😊
Mmmm we need some education young lady..India let’s talk about India.. 70% of the population is Vegan/vegetarian and if there’s anything to know about beans it’s India..You read stuff which you don’t have a clue about..I’m a Biochemist and people who have no clue just read without understanding..It’s really obvious..Hing/Asofetida is a resin and it’s added to all bean dishes in India..I smells like dirty socks but gives a garlic ginger vibe..You have a lot to learn..I can if you want give you molecular diagrams, you wouldn’t understand, I dislike people who pretend but have NO CLUE!!!
Confessional: I had a problem in high school. I used to Fart a lot during English class on Monday mornings. Mrs Bridge went nuts and threw me out of class because they were so bad! She had a nervous character and seemed like she may jump off a cliff. One day my Form tutor Mr Starkie, was called to detain me. He tried his best to remain serious. Years later, through deduction, I managed to figure that it was my Mum’s over-cooked roast Chicken that was the culprit. Telling my Uncle, he had an epiphany, concurring the egg-spearience (experience) with Grandmama’s Chicken 😮
You don’t have to go all the way to Japan to get seaweed. Shipped all around the world from Canada’s east coast, particularly Newfoundland is dulse, dried seaweed. Environmentally collected, minimally processed and safe. Try it you’ll like it and eat lots of it before you visit Fukushima, Chernobyl or upstate Washington. Dulse is very high in iodine. PS: my grandsons and I get a blast as we toot from the gas we pass after my famous chilli concarne.🤔😏😊😌😉
Thank you for the information. I had never heard this before. I already knew to soak them but I didn’t know it degassed them and, I had never heard of the baking soda hack. This is good information for ……if I have a date that night, I may or may not want to “PACK-UP” on some non-soaked bean soup for lunch or a snack just before we go to a crowded movie theatre …..just to bother people……hmmm.
I use the baking soda soaking method and believe it works. As a kid, my grandma was a fan of serving jello after a bean rich dinner to help with gas, but I was never sure this worked very well. Finally, I find that if you eat beans with some regularity, it becomes less of a problem… not saying it goes away 100%. Have you heard of this?
I have never had much success with cooking hard dried beans. Instead, I buy a 10 kg bag of beans still in their pods in the autumn, pod them and freeze them. They need no preparation, and we don’t have a problem with wind (gas). Unfortunately they are not available everywhere, but cassoulet, a bean and meat stew (sorry, vegans!) is one of the main national dishes of France, where I live.
You know, farting is good. Why, on earth would you seek to deny the pleasure for both yourself and others. As the sayings go… I fart therefor I am. Fart for freedom, fart for liberty—and fart proudly. As you walk through life, every time you fart it pushes you forward. A fart is just your arse applauding. We are here on Earth to fart around. Don’t let anybody tell you any different. Relationships are like farting, If you push too hard things could get messy real fast. A dog is not intelligent. Never trust an animal that’s surprised by it’s own farts. Any man can fart in a closed room and say that he commands the wind.
My favorite beans of course are the gasyest. I use canned beans a lot because I’m just cooking for myself. I rinse them a couple of times. I buy the light red kidney bean because of less red dye, then i rinse them many times until no more red liquid. If I’m alone i don’t worry. I eat beans a lot. If i know im going out with people i just take a Gas X capsule a half hour beforehand and burb or blow it out. Solved.
Mustard greens are my trick. Whatever food makes me gassy, I just add mustard greens as a side dish or mix it in depending on the dish. I use it like frozen spinach and it works 100% of the time. I find tofu is the worst gas maker, but when I cook it with mustard greens, no farts. Not even a little bit.
I soak overnight. Cook until tender and broken skins but not mush. Ferment with water, salt, and yogurt starter on the kitchen counter in a mason jar for 3-5 days. Keeps in fridge for weeks. Stay away from kidney beans. I add Apple Cider Vinegar to the soaking beans. No need for a pressure cooker. Beans prepared this way can be eaten without any gas whatsoever AND provide maximum good bacteria boost to gut health. I have absorption problems, so I don’t want beans to be my staple diet. I just add a couple teaspoons of fermented beans to most meals. They taste great and have lots of health benefits. Mostly I eat with brown rice.
Legumes are very bad for human health. A comprehensive review on the presence of certain important anti-nutritional and toxic factors in food legumes has been conducted. These substances include proteolytic inhibitors, phytohemagglutinins, lathyrogens, cyanogenetic compounds, compounds causing favism, factors affecting digestibility and saponins. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world’s population, and particularly, of people in the developing countries. They prevent proper absorption of nutrients.
I don’t know about extracting complex sugars, but you definitely muat soak your legumes. Hopefully there are instructions for how long on the packaging, but not soaking is insane, since you’ll slowly poison yourself into cancer with not breaking down the lectins in the seeds. Also if you want to exploit enzomatic processes to predigest your food, do not increase the temperature during that step above 60°C, since proteins tend to denature at that point. However the lower the temperature and smaller the doae of enzymes, the slower the process will become.
Surprised you didn’t mention soaking beans with papaya tablets and even rinsing and leaving them in the beans. I can pints of beans in my instant pot but I soak 1/2 cup per jar and then rinse them several times before add in the standard amount of salt for canning before I fill the final time and then can for 90 min and let cool naturally. (Pressure cooks at 11.6 psi, turn off keep warm. Don’t like canning lentils and peas because they don’t can well and are like a brick. The gelatin in beans is good for your bone so use the juice too. Good presentation
Well, soaking is kind of a necessity, if we are talking about dried beans, which is by far the most common way people buy them in the store (along with canned). I think we’ve all tried to cook unsoaked beans because we had forgotten to soak them the night before, or because we were in a hurry, and while it is possible, it takes for-ever to cook them all the way, so you may as well just soak them in the first place. A bit of gas and bloating is probably inevitable, but I noticed that the body tends to build up a tolerance to legumes. In other words, if you only eat your beans (and peas, lentils, chickpeas, etc.) once in a blue moon, you should expect much more gas compared to when you consume them regularly.
3:15 Not only are legumes less expensive to purchase, they’re less expensive to store since they’re shelf-stable for years. By contrast, most forms of meat, dairy, and eggs are more expensive at the point of sale, despite being heavily subsidized, and they tend to spoil within days, even after being refrigerated. Go vegan, and eat your legumes!
I will save you a million steps and 9 minutes of your life. Soak your beans in baking soda (1/4 teaspoon to each 1 cup of water) over night. It’s an old timers trick and it works. Now go out there and live your life, stop sitting around on your phone or computer and go take a hike or spend time with the people you love but do it outside.
Ima daily bean eating mexican and never been farty in all my life. Maybe my body has adapted. Anyway, the way i cook beans is to clean, rinse, add to pot, add water to cover plus at leat two inches, add one peeled clove of garlic, and boil. Then lower heat, cover, and simmer for about a half hour. Add salt, cover, and simmer till soft.
Why is this a new invention to the west indians who have been veg most of their lives have been using these 2 items during cooking process for thousands of years For all bean dish – add 1/4 teaspoon of Asafoetida powder during cooking to the fish & add crushed carom seeds to all flour before making any bread.
Boiling soaked in water and discarding that water reduces their gas my grand mother always coked them like that. But, my mom prefers to cook soaked beans directly, skipping this step because beans cooked in the broth of meat and vegetables are more delicious. Also, this method requires a lot of effort—you have to cook the vegetables and meat separately, then add the boiled beans, and carefully stir them to not rupture the skins.
You mentioned black eyed peas are super digestible. I love black eyed peas, but they give me more gas than pintos or black beans (although all beans are problematic for me). It makes me sad that black eyed peas cause so much gas for me because I adore them. I will try a quick soak with baking soda to see if that helps.
Something doesn’t make sense to me — If kombu contains enzymes that helps make beans more digestible and you add them while your beans are cooking, then you would be deactivating the enzyme in kombu since enzymes are heat sensitive. Am I wrong in thinking this? If your goal was to help breakdown some of the comments in beans, then it seems like it would be better to add kombu when the beans are soaking in water over night,
I love to eat them but one thing that always pisses me off it’s they make me go to the bathroom a lot. I’ll say probably 20 times per day. I soak them on water the day before I even added the baking soda that you recommended to help with the gases it does help. But it still it’s so annoying to have to poop so often and that many times per day. I eat about 1 lb daily I also use a pressure cooker and I leave them there the highest for an hour. I have been eating beans for about 6 years 1 lb per day Do you know any fixes for that I would really appreciate it.
Well, I shall try the baking soda, seems to me I heard about that but kept forgetting to add it. A long time ago I heard about the sea weed and I only have Nori so I don’t think that would work. They say if you eat beans long enough one’s body’s intestinal flora adjusts to the beans being digested…my relative I am not mentioning still has gas though. 😆
Thank you so much😊. I just started to try and cook healthy foods. Need so tips to make my food taste great with know gas. ⛽️ have a lots of lentils in the can and as and dry lentils in a plastic bag but I don’t know how to cook them can you teach me on you show Also have a can of chickpeas don’t want to use them till you find out how to make them soft and I also need a good recipe any suggestions Thanks early your friend Draa
Soaking them overnight and then throwing the water means you throw away all the nutrients too. Soaking is a process which makes any seed to grow into a plant. When something is growing it becomes more nutritional and healthy. So this is not the right way. If you want to make your beans more digestible just add apple cider vinegar or tomatoes puree. They help digestion.
Hello beautiful lady. I’m so glad your article came up. I have been trying to become more plant based but I need recipes ( got to have some flavor…lol). I just threw out some bean soup I made the other day. after 2 to 3 days of gas I just had to. 😀 I just subscribed to your website and will be checking out your recipes. Thanks so much! ❤
I cook 4 handfuls of pinto beans every other day. I add a 1/4 teaspoon of baking soda and soak overnight in hot water. The baking soda softens the shell so the final product doesn’t have what feels like small pieces of thin plastic mixed in. I rinse the beans for a few minutes and change the water the next morning, bring the beans to a boil for a few minutes, using a ladle to remove the foam that results from the baking soda. I change the water again, with the water level an inch above the beans. Multiple water-changes and rinsing is necessary otherwise I can taste the baking soda. I cover them with a lid that does not have a steam-release hole. This final water is always bottled water, not faucet. Don’t need no chlorine in my beans. I cook for an hour on my smallest burner on low then add chili powder, cumin, salt, garlic powder, sometimes diced onions, sometimes browned hamburger meat, sometimes cubed pork. I don’t have gas problems. The beans when done don’t have so much broth that I can’t use them in burritos. Everybody has their own way of doing it, this is mine. BTW, I’ve tried epizote because it was recommended for tamales but it smells and tastes like turpentine to me.
I mostly cook chickpeas, I soak them with soda for 24h, changing water after 12h, and before cooking, then I rinse them and change water after it begins to boil, after that I add salt, turmeric, and cumin, and cook them on a low heat for 4-6 hours. And I’ve noticed that cooked beans from the freezer cause less gases then the fresh ones. I usually cook at least 1 kg of dry beans and freeze them in small portions that can be added to a salad, used for a humus, or cooked with veggies.
My friend who runs a restaurant says he soaks it overnight den when boiling sugar beans ( red speckled beans) he adds baking powder & as it boils u get frothy bubbles on surface which u then clean off & continue boiling till no froth builds up u add heeng ( asefotide ??) Heeng is the Indian product term. I tasted his beans & it’s damn good. No gas !
What someone taught me and it really works is this: boil beans for a minute or 2. Turn off fire and add baking soda. Stir and drIn and then rinse thoroughly. Put back to boil in fresh water. A pinch of sugar perhaps to add, along with your seasonings and some form of fat. Allow the pot to have a little opening. It helps any remaining gas to escape.
I think it might be a little charitable to say epazote has notes of oregano and citrus. It grows all over my garden here in Mexico, like a weed. I showed it to my parents and my dad said it tastes like turpentine The flavour tends to be the best before the plant goes to seed, but in any case it will give a subtle herb flavour when you stew it in the beans
soak and instapot and cumin. Also i just eat beans pretty regularly and people are right, i think your gut gets used to recgar bean exposure and you don’t get as farty. Also, kombu is good, i use it and dried mushrooms as a kind of instant stock for so many things. Umami is especially important in veg cooking, i think.
I have mainly used tins beans, which I rinse thoroughly. Unfortunately, my husband reacts really badly to any kind of beans. Even in small amounts. He gets urgency and loose stools. Which means he is very reluctant to go wfpb. I am a newbie. Any suggestions to help him. I tried dried beans soaked overnight, rinsed, and cooked for ages on stove they would not soften.
Note: Kombucha is high in iodine which can cause thyroid issues. Beware if you take potassium supplements. Please research. Thanks for the informative article but please tell your listeners to be searched before using new items. My husband just started taking potassium for his heart condition since he needs to take a blood thinner which depletes potassium. Fun getting older!
Four things: 1 where have you been all my life?!! 2 harissa is spiceeeeeeeey! 3 this is the perfect meal after a day of wine tasting! I followed your recipe to the “tee” but added some farmer markets faves (peas, bell pepper, and roma tomatoes) just a little… 4 the way my man just ate this up dancing in silence with his eyes closed and then went to bed 😂 Thank you so much for sharing 💝 what a beautiful gift you are!
I saw this vid yesterday and save it to my recipes. right after went to Home Goods for a couple of items and while in the food section I saw a jar of Harissa! That was a sign to make it asap. After grocery shopping for the few items I didn’t have, I made it with just an addition of Vegan Smoked Provolone. I used coconut milk. I almost settled for Northern Beans but went took the trip to Whole Foods to get the butter beans. And wow! It was just as good if not better than I imagined it would be. The spicy heat was a perfect level. My family loved it! including my youngest who’s 21 and a very picky eater these days. My eldest who is culinary artist herself, loved it too! She said it was amazing. This is going to be my go to for get togethers and a staple dinner in our home. It was so simple to be so delicious! I just add a salad and voila!
Shakayla, I made this and made it my own as you told us to do. I used kale and spinach. I also added sweet fire roasted red peppers and artichoke hearts in olive oil. I also added smoked paprika, and I used coconut milk. When I say girl, you were telling the truth it is so delicious 🔥 And I’m not even vegan… I’m having second thoughts now😉
I add shredded kale first, since it is a heavier texture, and shen some shredded red-stemmed chard second, splitting the bulk of greens in half. This combo adds more color and is sooo good! Love this recipe. BTW I also use dried baby limas which soak and cook up faster than full-sized limas. I add a tablespoon of fennel seed to the soak, which not only kicks up the flavor, but also helps de-gas them.
I saw this and immediately HAD to make it, but I didn’t have harissa sauce, kale, or sun dried tomatoes so I improvised using a mix of tomato paste, smoked paprika, Ajika Georgian season from Trader Joe’s, lemon juice and red pepper flakes for the harissa, over dried cherry tomatoes for the sun dried tomatoes, and frozen spinach for the kale. It’s absolute delicious!! I’m eating it with mushroom kabobs and crusty bread 😋
Thank you posting this hearty, quick and easy to make recipe . My tip for everyone making it ~ when you drain the oil from the tomatoes don’t waste it, make sure you save it. Use a little in the pan to cook the shallots and garlic, it will stop the burn and add flavour. You can use the rest to spread on the bread before toasting, it will come out golden and delicious. If you have any left (I doubt you will) keep it in your fridge and add this beautifully flavoured oil with a little knob of butter to the pan next time you’re cooking onions or shallow frying something. It’s also great to use up stale bread, dip it in the flavoured oil and fry in a pan making croutons to go with soup or a salad 😋
MA’AM!!!!!! I’m speechless. Let me start with the FACT that I don’t eat beans PERIODT, UNTIL I made this dish. I’m on a healthy journey and anti-inflammatory is what caught my attention. I could only find the spicy harissa in my local grocery store and I could only find the curly kale. So I made it with what I had. I will serve it with Naan bread slightly toasted. SHOUTING….THANK YOU for sharing this recipe. It’s sooooo good😋😋
I from Germany tried the recipe today. I even made the harissa by myself. Instead of cale, I used frozen spinach as I had it at hand, fresh garlic instead of powder, dropped the yeast and used vegetable broth powder and as a finishing touch, some lemon zest to add some freshness. For the milk I used a mix of dairy cream and milk. The dish was soooo delicious. Everybody loved it! Thanks for this great healthy vegetarian dish! I’ll surely make it again as it even does not take too much time after work in the evening. Thumbs up and greetings from Stuttgart region, South Germany. ❤
Ok, hear me out. I have a nine month old son and Baby he ATE THIS MEAL UP!!!! my FAMILY and I love love love this meal (and I’m the only Plant Based member). I’m just mad I waited this long to make it. It was amazing! I didn’t change a thing except my store only had the spicy Harissa sauce so, I held off on the pepper flakes. But other than that we ATE this up!!! Thanks so much for sharing this recipe with us. My son was licking around his mouth making sure he didn’t miss any, spice and all.
A friend of mine introduced me to this recipe – she was absolutely RAVING about it. I waited for about a month before finally making it and I legit regret every minute I wasted not making this!!!! It is so good! I’ve made it twice in four days and we have DEVOURED it both times! And the worst part?? It is SO DANG EASY TO MAKE! Why did I wait so long!!??? shakes fist at the sky
I made this tonight and have to say that this is the best vegetarian dish I’ve ever made or enjoyed in my life, no joke! Thank you Shakayla, so much, you have made my night and there’s leftovers for lunch tomorrow. Anti inflammatory meals are so important for my health so please show a few more of these recipes soon. God bless you and your family!❤
I made some adjustments based on the ingredients I had at home. Instead of using milk, I used a whole can of unsweetened coconut milk and added 1/2 cup of water to thin it out. Since I didn’t have vegetable broth, I added a quarter cup of water and a bay leaf. To thicken the sauce, I mixed a tablespoon of coconut flour with half a cup of water and added it to the pan. Instead of using jarred harissa, I usually buy freshly made Harissa from my local Middle Eastern market for its better taste, but it has slightly more heat so adjust to tolerance. I served the dish with sourdough bread and naan, which I bought from my local Costco, and both were delicious. The meal turned out perfectly. Thank you!
Hi Shakayla, this recipe has been featured on another you tuber’s article. Her name is Merle O’Neal. She tries out different peoples recipes to see if she likes them. She gives her opinion whether she would make the recipe again. I was so excited to see her trying your recipe on her website.She loved it. She has made it numerous times❤❤❤