No Gas Beans!
Do you enjoy recipes with beans but wish their was a “no gas bean” alternative? We wanted to share our no gas bean cooking secrets and a new “super bean” which is now being grown for all bean lovers!
Let me start this post by explaining that our household is 50% vegetarian, my wife loves to eat lots of veggies and that means when I’m at home my diet is mainly fruit and vegetables. One of our favorite dishes is slow cooked Lima Beans and it’s definitely our favorite on a cool Sunday afternoon. Many people get discouraged from eating beans due to their unfortunate gassy side effects. Yes, lets come right out and say it, beans give you gas! The main reason that beans cause flatulence comes from the gases that they produce once inside the stomach.
Before we share the news of the new “super bean’ here are some useful hints and tips for reducing the gassy effects of beans in your recipes;
If you are using dried beans you should never cook them in the same water that they soaked in. After a long soak the soaking water will contain lots of indigestible sugars and should be discarded. Soaking the beans is important because it begins to dissolve the starches that cause stomach aches.
Most recipes call for soaking the beans overnight but we’ve found the best way is to put them in cold water and bring to a boil, whilst the water is boiling skim off any foam or scum that forms on the surface of the water. This foam contains more of the indigestible sugars mentioned in tip#1! (Note: If soaked too long, they may ferment, which affects their flavor and makes them difficult to digest.)
After bringing your beans to a boil and skimming off the foam turn off the heat and let them soak for 1 to 2 hours, after the 1 to hours have passed drain the beans and discard the water.
During your final cooking stage add some spices such as dill, asafoetida, ginger or caraway to the cooking water. These spices will help your belly digest the beans without making as much gas. With fresh water simply boil the soaked beans for another 60 to 90 minutes.
NOTE: Don’t add salt or anything acidic like vinegar or tomato juice during the final cooking. These ingredients will only slow down the cooking of the beans and should only be added at the last minute for flavoring.
If you follow the above guidelines your cooked beans should leave you almost completely gas free! But our final note is a new type of “Super Bean” which is truly a “No Gas Bean”;
The manteca bean was discovered by Dr. Colin Leakey in the country of Chile. It is a small yellow bean which can be put into recipes and is completely flatulence free. It is very easy to digest and is now being grown in Cambridgeshire, England and the Channel Islands. You can find this new no gas bean if you look for manteca beans or Jersey yellow beans. Keep a watch out for these new gas free beans at your local farmers markets or natural food stores and enjoy your new flatulence free bean recipes!
If you have any tips for our readers about cooking with beans, please leave a comment…