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Lol! Good one, Terry in the ADK! :D
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Add about 1/4 teaspoon of baking soda while cooking beans. I don't change the water after adding baking soda. Don't add salt until beans are done. Salt causes the beans to be tough.
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My mother always skimmed the foam off the top of the water that cooked out. She said it is a "preventative measure."
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Others have mentioned adding Baking Soda to the beans. I get them to the boiling point, and add about 2 Tsp. B. Soda, stir well and then drain. This helps us with the problem.
Mariah |
Originally Posted by P-BurgKay
(Post 8026538)
I have used about 1/4 to 1/2 teaspoon of ground ginger, that's what my mother-in-law did
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Originally Posted by farmquilter
(Post 8026218)
I cooked some Great Northern dry beans last week and they are the worst ever. The beans were bought last summer and were soaked for 12 hours in plain filtered water. Then put in the InstaPot with a recipe to create baked beans. They taste fine but the after effect was a disaster with major tummy troubles.
How do you use dry beans to actually be edible without the side effect. Planned to take them to my church potluck but as it is now--throw them out. Help please. |
Gosh, I think I have tried all these remedies except the baking soda. So I will try that. "They" say that if you eat those kinds of vegetables, beans, cabbage, etc, a lot, your digestive system will adapt, and stop causing so much trouble. I don't know how often you would have to eat them, maybe daily? For me, there is a cumulative effect. If I cook a pot of beans, the first meal is a little annoying, but if I eat leftovers the next day, it gets really bad.
Does anyone soak their beans with a little apple cider vinegar? It is supposed to free up the nutrients so they will be more nutritious to eat. Then rinse before you start cooking. Then I guess if you add the baking soda, you won't cause a volcano. |
I use baking soda. 1/4 tsp.
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Originally Posted by sylviasmom
(Post 8027231)
I have been eating beans all my life, cooking them for 60 years. Here is what/how I do it. I cook about 2lbs of pinto beans every two/three weeks. First the beans must be cleaned, making sure there are no clumps of dirt or little bitty rocks. Then I put them in a large pot, like a soup pot, pour water on them, just enough to cover the beans. With my hand, I slosh them around until the water is very dirty, dump the water out. I do this about three times. Again the fill the pot to just cover the beans, let it sit a minute, and rinse. Add lots of water and put on the stove, allow to come to a boil. Let boil until the water level drops, but not below the beans. And more water, about 4 cups above the beans and simmer for 4/5 hours. Always keeping the water level high. Halfway thru the cooking process, add salt, bacon, bacon fat or bacon grease. It is that slow cooking that releases the gas. When the beans are done, serve yourself a helping in a soup bowl with a pat of butter and a dash of pepper. Don't forget the cornbread.
All this is after washing them as sylvia'smom said. And keep them in your diet regularly... you will build up your own enzyme to digest them. Also don't add anything to the beans until they are tender... nada... zilch...nothing... or they don't fully cook. It's the rawness that creates a lot of the gas. |
My Grdmother always used ground mustard in her beans and it kills the gas. And her old rhyme was Beans were good for you 'cause they caused you to toot; the more you toot, the better you feel so why not eat them for every meal!.
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