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🌿 The Trick My Grandmother Swore By
This method isn’t new — in fact, it’s a piece of old-fashioned kitchen wisdom that’s been passed down through generations. My grandmother used to say, “Beans are patient food — treat them with time, and they’ll treat you kindly.”
The secret? It’s all in the soaking and rinsing process — with one surprising extra step that changes everything.
🧂 Why Beans Cause Gas
The good news? These sugars are water-soluble, meaning they can be reduced or removed almost entirely with the right prep technique.
💡 The Brilliant Technique to Remove Gas from Beans
Here’s how the “bean whisperer” (and my grandma) does it — and it really works!
🥣 What You’ll Need
- 1 pound (about 2 cups) dried beans — any type (black, pinto, kidney, navy, etc.)
- Water
- 1 teaspoon baking soda
- Salt (added later — not during soaking!)
🕐 Step-by-Step Directions
- Rinse the Beans:
Place your dried beans in a large colander and rinse them thoroughly under cold running water to remove any dust or debris. - Soak Overnight (the Smart Way):
Transfer the beans to a large bowl or pot and cover them with plenty of water — at least 3 inches above the beans.
Add 1 teaspoon of baking soda to the water. This is the game-changer!The baking soda helps break down those tough oligosaccharides and softens the beans’ outer skins, making them easier to digest.
- Drain and Rinse Again:
In the morning (or after at least 8 hours), drain the soaking water completely — do not cook with it.
Rinse the beans thoroughly under fresh cold water to remove any residue. - Cook Gently:
Add the beans to a clean pot, cover with fresh water or broth, and bring to a gentle simmer.
Skim off any foam that rises to the top, then reduce heat and cook until tender.(Tip: Adding a small piece of kombu seaweed or a bay leaf while cooking can also help reduce gas and improve flavor.)
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