Soaking reduces the gas-producing properties in any variety of bean.
Beans provide protein, fiber, antioxidants and several dietary minerals. However, they sometimes cause unwelcome intestinal gas as well. Because the human digestive system lacks a certain enzyme, it cannot break down the raffinose sugars, or oligosaccharides, in beans. Intestinal bacteria break down these sugars and give off gases. A quick boil followed by a long soak allows most of the indigestible sugars to leach into the water. Completely cooking the beans also makes them easier to digest. Add this to my Recipe Box.
Instructions
1. Put at least 10 cups of cold water per pound of beans in a large pot. Bring the water to a boil.
2. Add the beans to the pot and boil for two to three minutes. Cover the pot, remove from the heat and let the beans stand overnight, or for eight to 10 hours.
3. Drain the beans in the colander and rinse them. Return the beans to the pot and add at least 6 cups of cold water.
4. Bring the beans to a boil. Then reduce the heat, cover and simmer until the beans are soft --- 60 to 90 minutes for most varieties. Alternatively, add the beans and water to a crock-pot and cook for six to eight hours on high.
Tags: beans boil, break down, cold water, cups cold, cups cold water, eight hours