Learn make delicious beans more digestible.
Beans, also known as legumes, are low in fat and a good source of protein, potassium, folate, magnesium and iron. Including 1/2 cup of beans in your diet a few times each week can result in a lower risk of heart disease, according to a study from North Dakota State University. You may love the taste of beans, but often find them hard to digest. Beans are full of starch, which doesn't digest easily and can produce gas. Learn reduce this possibility by making them more digestible. Add this to my Recipe Box.
Instructions
1. Pick through the beans and discard any small stones, pebbles, dirt and other foreign matter.
2. Place the beans in a large pot. Add enough water to completely cover the beans. Bring to a boil for 2 to 3 minutes. Cover the pot and allow the beans to soak overnight.
3. Drain the soaking water. Rinse the beans several times until the water runs clear. Up to 90 percent of the indigestible starch and sugar in the beans will have been absorbed in the soaking water, according to The Mayo Clinic.
4. Put the beans and a 3-inch strip of kombu seaweed into a large pot. The kombu seaweed helps make the beans more digestible.
5. Bring the beans to a boil over high heat, cover the pot and simmer for one hour. Add a pinch of sea salt and cook for another 30 minutes, or until the beans are soft.
Tags: more digestible, beans more, beans more digestible, kombu seaweed, soaking water