The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
The Secret to Cooking Beans The Right Way So You're Not Farting All Day!
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This has to be the number one reason people avoid beans. The dreaded bloat. The unpleasant and sometimes embarrassing fart.

BUT, there are easy ways to make them more digestible, and less gassy, so you can load up on these amazing high plant based protein jewels and reap all their wonderful benefits. And we’re gonna learn about these hacks today along with the beans that produce the least amount of gas, and those which produce the most.

SUMMARY

  • Most important! Soak beans 6 to 8 hrs up to 24 hrs.
  • Add 1/4 teaspoon of baking soda per cup of water while soaking and rinse beans several times before cooking.
  • Add any of these while cooking: ginger, turmeric, cumin, fennel seed, Kombu (seaweed), Ajwain seasoning, Epazote seasoning.
  • Pressure cook with clean water.

TIPS

  • You can add lemon juice after it is cooked.
  • Least gassy beans: mung bean, azuki beans and lentils.
  • Most gassy beans: kidney bean, navy bean and chickpea.
  • If you already have gas, drink ginger water.

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