Taking The Gas Out Of Beans & Adding Nutrition

How To De-Gas & Add Nutrition To Beans

Beans beans the magical fruit, the more you eat the more you TOOT!

Beans have been a staple in the diets of millions of people the world over because not only are they an incredible source of protein, fiber, folate, iron, potassium and magnesium but they are an incredibly available food source.  However, cooking with beans can mean a rumbly tumbly afterwards due to the plants hard to break down natural state.  Beans contain sugar molecules that the body is not able to break down once they’ve hit your digestion track and so they ferment in the colon.  For some, this can mean simple and whimsical farts that provide a great evening entertainment but for others it can mean stomach discomfort or even pain.

If you are like my family, beans are an essential.  My wife’s family comes from the rich culture of Mexico and it’s almost damn near unacceptable to not have beans in the meal.  Honestly, with hand-made tortillas, who could blame you for not wanting to have a warm and fluffy tortilla lined with delicious pinto beans? With salsa and crumbled cheese… I’ll digress but you get the idea.

Add Seaweed for Gas Relief and a Nutritional Boost

Here are some cooking instructions that passed to me in wise instruction from a good friend.

Here are some tips for preparing beans that will minimize yer tootin and maximize your nutrient absorption.

  1. Soak dry your beans for 24 hours as a preparation for cooking them. Start with a small quantity of beans and put an excess of water in the pot and then cover the pot with a lid loosely.  It is ideal if you change the water 2-3 times before actually cooking the beans, that way the water does not get filmy or slimmy on you. Also it helps to rinse the beans before cooking until any foam that arises while the water is running through the beans disappears.
  2. Seaweed Step: Before adding the final water to the pot, consider adding any combination of the following – a 2″ square of kombu (a form of dried seaweed, readily available in Asian markets), a sliced onion, and a few bay leaves to the pot. The kombu seaweed will break down the oligosaccharides – which are what cause flatulence from the beans.  Seaweed is an incredible plant to add to almost any food that you cook over an hour or so because seaweed is so packed full of minerals that we don’t find in our diets these days.  When our farmers are forced to farm from the same soil for over 100 years, the mineral quality and quantity has drastically changed. The apple that your grandpa use to eat is NOT the same apple that you eat today. Seaweed is a great way to add back in the minerals that are missing from the degraded soil.
  3. Boil  your beans vigorously for 10 minutes, uncovered. Scoop off the white foam from the top (easy to do with a soup spoon). Then reduce heat to a gentle boil and cover your gorgeous bean pot again. Go ahead and cook your beans the necessary time needed based on what type of bean you are cooking, but the key is to test – they should pierce easily with a fork.  No al dente beans!
  4. Pro Tip: Don’t add any salt before the beans are done.
  5. Make sure you have excess of water in the pot. You can pour out excess off at the end, but beans do not take well to having non-boiling water added during cooking.  Treat your delicate beans as if they are your good friends sitting in your hot tub on a warm summer day.  You don’t want to thrown in a bunch of cold water while your friends are relaxing right?  Oh well maybe you do, depending on the side of you we don’t know about….

Thank you all for checking out this quick read about how you can add the worlds perfect nutritional plant to take the gas out of your beans and add a great source of nutrition for your healthy life.  To give credit where credit is due, I’d like to thank Dave from Albany, Oregon for giving me these ideas and instructions.

Until next time, think about adding seaweed to your diet!


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