How to De-Gas Beans


How to De-Gas Beans. This REALLY works! Find out how to take the gas out of beans and make sure you don't end up "gassing" everyone else out after eating a bean-filled meal!

Good gut health is key to your body getting the nutrition you need.  Probiotics are key and so is getting rid of things like candida, heavy metals, and toxins. On top of that, however, preparing your foods the right way to encourage proper digestion is key–and that brings me to this post on how to de-gas beans.

Beans, beans, the magical fruit….

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It’s a funny little ditty, but a not so funny reality.

Some people try to just eat fewer beans, and some avoid them completely, while others buy things like Bean-o and dump it on their food while eating.

Well, here is a better, and I must say, more effective (and much less expensive) solution to your bean-eating problems.

Having good digestion is key to having good health, whether you or a loved one has chronic health conditions or not.  We have been, for the past number of years, working on our whole family’s digestion by learning more about digestive enzymes, probiotics, fermentation of foods and soaking beans, nuts and seeds and even soaking grains.  It’s all part of the walk towards better health.

There are so many great things about beans, that it is a good idea to try to add more of them to your diet, but most people find that when they add too many of them to their diet that they can’t digest them well.

What is so great about beans?

  • They are nutrition powerhouses.  High in fiber, protein and complex carbohydrates.
  • They are cheap, cheap cheap.  Even the price of heirloom organic beans pales in comparison to that of meat.  Now, I am not saying that you shouldn’t eat meat, but beans sure can help you stretch your food budget.  And who doesn’t need a bit of stretch these days?
  • They have a super long shelf life – in these days of concern about inflationary food prices with folks storing up food for leaner days ahead, beans are a logical choice.  They may take longer to cook as they age, but they do not spoil.

Please note – there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running – thanks!



Time Saving Tips

1.  Cook beans in bulk. One easy way to save time cooking beans is to cook some ahead and store for future use.  Read my tips on How and Why to Store Prepared Beans.

2.  Cook for two meals at once (or for dinner and dessert at once!  Make up a super-duper large batch of beans and make some of my great Bean Fudge.  It’s a great no-bake dessert, perfect for summer days (and busy winter ones too!)

3.  Some beans do not need to be pre-soaked.  These varieties are, of course, great for busy days (or days when you just plum forgot to plan for dinner!) 

Varieties that do not need soaking are:  lentils (red, green, French (they take a bit more cooking time), black-eyed peas, mung, split peas (green or yellow), snow cap and soldier.  I’ve tried all of the above except for snow cap and soldier.  Hmmm..gotta get working on that!  I’ll be sharing some nice bean recipes in the future.  Most notably split pea soup, Spicy Black-Eyed Peas and a fabulous Greek Split Pea/Garlic Dip.  Yum!!

More Digestion-Boosting Tips:

Photo Credit:

Do Beans Give You Gas? Got Another De-Gassing Tip?


    Speak Your Mind


  1. What’s funny is, I didn’t get “degas” when I read the title of the post. I thought it was pronounced “de-gaus.” LOL BAHAHAHAHAHAA! Okay, I’m laughing and about to fall outta my chair. 😉
    We always said “Beans, beans good for your heart….” And you know where that goes.
    I cook all our beans in the crock pot with an overnight soak. It really does help. Great post!

    • Oh you’re probably not the only one…It’s really a typo. You’ll see tomorrow. I think I’ll have to do a repost because “Degas” is a French painter and it should have been spelled “De-Gas.” :-) Glad you were laughing :-).

    • jim wood says:

      ok but i always thought that adding a couple of pecans to beans or greens would help get the gas out

  2. I have subscribed to your site! I have been looking for what to eat that is healthier and the best ways to eat it. You explain things so clearly, and you give such helpful information and step-by-step tips. I’m so excited to learn from you!

  3. This post is so timely!! I have a huge bag of black beans that need cooking and I was a little scared. Now I am ready to go!! This is my first visit…I am now your newest follower!! I found you through Beaty and Bedlam’s tasty Tuesday!!

    • Welcome, Mary! I just checked out your blog and notice that you are in Virginia. I went to UVa! Glad to “meet” you!
      Blessings on you and yours,

  4. Just chatting about you with a woman from church who also reads your blog. Small world. She does many of your recipes.

    Love this post.

    Thank you,

  5. Great tips. My husband would want me to do this to my beands. Stop by to link up any tips you may have.

  6. This was a funny yet very informative article! Thank you for sharing. I never knew you just needed to soak them! And I love your “print this” feature. I would love to invite you to share this and other articles that may fit to a recently new link up called Healthy 2day Wednesdays for sharing tips, suggestions, going “green” ideas, recipes, etc every week!

  7. I have been learning a lot about soaking/sprouting lately. Your post was wonderful. Thanks!
    (Though I did get an image of tooting ballerinas with “Degas”.) :)

  8. You can also use kombu, a seaweed found on the international aisle of the grocery store. Cut it into tiny pieces add to cooking water and let it “melt away” as beans cook. This sea “vegetable” also contains lots of calcium and other minerals, so you’re adding nutrients as the beans cook. This was a very informative post, thanks.

  9. I personally love dried beans. If I can, I buy dried beans over canned. Not only are the cheaper but you can add whatever flavors you want to them while they cook. :o)
    Holy Cannoli Recipes

  10. Great suggestions! I haven’t cooked anything with beans for a while, and need to look into those secret de-gassing ingredients. Thanks for linking this to Food on Fridays!

  11. Great advice! I rarely cook dry beans (other than lentils) because I work outside the home so it’s hard to find time. With canned beans, rinsing is really important to prevent gas. It also lowers the sodium as the “goo” around canned beans usually is very salty.

    My favorite bean recipe is Honey Baked Lentils: Mix it up in minutes from cheap, shelf-stable ingredients, and then it bakes unattended while you do something else! Delicious, too!

  12. Hi :-) I followed your link here from ‘This Chick cooks’.

    I haven’t used dry beans in y-e-a-r-s. However, I have found that you can de-gas processed beans by adding a SMALL amount of ground ginger to them before cooking or baking. Not enough ginger to be able to taste it, mind you. I added a half teaspoon to 2 institutional cans of ‘baked beans’. And it worked ;-p

    • That makes sense since ginger is supposed to be good for digestion. I took ginger tea when experiencing morning sickness and my friend ate ginger – whatever when she had the same issues. Thanks!

  13. Hi Adrienne,
    I am trying this with my very next pot of beans and if it works for my Honey Bunny, you need to sell stock in this recipe, I sure hope it works for him. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

    • Hi Helen!

      I so hope it works! Let me know, OK? If digestion is an issue with all foods, I have some other ideas as well.

      Do you know how I could put it on the market? I used to work on the stock options floor in Philadelphia and taught options valuation in Chicago. Funny, eh :-)?

  14. Great post! As a vegetarian I love finding high protein foods.

  15. It’s a good idea also to soak ALL dried beans/peas – even lentils, split peas, etc. – b/c they contain “anti-nutrients” as well… Anti-nutrients (i.e. phytates, trypsin-inhibiters, lectins, etc.) prevent the body from absorbing important nutrients, such as minerals, etc.

  16. Soak them overnight covered by about 2 in. of water & add a Tbsp. or two of vinegar. It does seem to lessen the cooking time.

  17. Thanks for sharing this great information.

  18. These are great tips–thank you for submitting them to Wellness Weekends! This past year, I’ve developed a true love affair with beans. I liked them before, but now–love. :)

  19. Thank you for sharing this post with the Hearth and Soul Blog Hop. There are some great tips here!

  20. KB and Whitesnake says:

    Thanks for sharing with
    Simply Delish.
    Hope to see you again next weekend.

  21. i find that soaking for a full 8 hours (or more) sometimes even to the sprout stage…there’s nothing much else that needs to be done! but we do a consune a lot of fermented drinks and foods, so i think that helps as well

  22. great post, great tips…thanks for sharing all this! visiting from FTF, have a great week. :)

  23. Great article! Love it!

  24. i boil my beans in a rolling boil for 8 minutes and it degases them great!!

    visiting from tempt my tummy!

    the july giftaway is on! hope you’ll enter!!

  25. My grandmother always soaked her beans overnight in baking soda, works wonderful. thank you for sharing your great ideas as well, i will pass them on to my children, family and friends.

    • Your welcome, Tabatha! Thank you for the baking soda tip :-).

      • I’m new to your blog and I love it! I eat gluten free, grain free and sugar free so I can use so many of your recipes, thank you so much!

        What is funny is when I cook beans I wait until there is 15 to 30 minutes left before they are done and stir in some baking soda, about a tablespoon for a large pot. They foam up and you can see all the gas being released. When it is through foaming it will cook down and there will be no gas!!!

        On another note I saw the cute little canning jars in the drawer with herbs. Did you know that canning jar lids have BPA in them? You can get reusable lids that are BPA free and you can reuse them for like 20 years I read. Just thought I would share that with you.

        Many blessings to you and your family…Brenda

        • Thanks! I do think I recall that BPA info. Since I am just using it to store spices I am not too concerned (my spices don’t touch the lids) but I have thought that the reusable lids would be easier. Just not as cute – maybe I can think of a way to make them cuter..but it’s not a priority right now :-).

    • Priscilla W says:

      Tabatha, what was the ratio used? how much baking soda per cup of dried beans?

  26. Adrienne, Thank You for your suggestions and additional thoughts to other reader-responders. I agree with Tabatha re baking soda and like the pinch ++ of ginger while cooking. Will try both and see about Degas. Ning

  27. I cook a black beans a pound bag at a time. I soak them overnight, rinse them, boil them for 2 minutes and simmer them for about 90 minutes. I eat a cup a day so I just glop my cooked beans by the cupful on a cookie sheet and put it in the freezer. When they’ve frozen I twist the clumps of beans off the sheet and put them in a freezer bag so I have individual frozen servings.

  28. Hello Adrienne, What about tinned beans? Are they de-gassed when you buy them in a tin?

    • The only thing that might work is rinsing them, but unfortunately, I don’t believe that they are de-gassed at all. Sorry :-(. Cheaper if you cook them from scratch as well!

  29. Laura Bickmore says:

    Hey Adrienne – I feel like I just keep bugging you this morning with all my questions! :) Just wondering, what kind of beans do you typically use for your bean fudge? And do you use the ajwain or epizote when making the beans for your fudge?

    Thanks! :)

    • Hi! No bother :-)! I love using black turtle but red beans, adzukis, kidneys, pintos – would all work well. Really you could use anything b/c the carob / cocoa has so much depth. I typically just use the ajwain b/c the flavor is much less intense than the epazote.

  30. Thank you for this article. It is very informative. I have a question though. Do you eat Ajwain and Epazote? Epazote looks like my garden mulch. :) Please forgive my ignorance. Thanks

  31. Judy Hall says:

    Beans are high in oligosaccharides, substances that produce gas in the lower intestine. To get rid of this, soak 1 c beans in 2 c water & 1 T raw apple cider vinegar * (acv) (w/ the “mother”) (instead of acv, you can use liquid whey or lemon juice); soak for 12- 24 hours, or even up to 36 hours. (You can also double this recipe with 2 c beans, 4 c water, and 2 T raw acv). Drain water after soaking, rinse beans til all the scum is washed away. Add beans and 2 c fresh water (per cup of dried beans) to a crockpot, along with a 2-3″ strip of kombu seaweed and/or ajwain, epazote, cumin, fennel, or ginger. The last 15 minutes of cooking time, add 1 t sea salt (per cup of dried beans) and a little oil or ghee (you can also sauté an onion & garlic in the oil or ghee, then add to crockpot). Take the kombu out after beans are done. In addition, you can add kombu to individual servings of beans (just let it soak in the liquid for 5 minutes before serving – do not cook).
    Different beans will cook different times, so test for yourself if you want to know exactly how long to cook them (soaking will cut down on cooking time, also):
    Lentils & split peas do not need soaking time & usually cook in about 50 minutes or less.
    Beans that take about 1 hour to cook: turtle beans, black eyed peas, split peas, great northern beans, white (navy) beans.
    Beans that take about 2 hours to cook: chickpeas (garbanzo beans), black beans, pinto beans.
    * Because of its nutrients and acidic nature, vinegar is used to make beans less gas producing and to bring out the flavors in many foods.
    There is anecdotal evidence that cooking beans with kombu (a type of sea vegetable) and plenty of spices can also improve the digestibility of beans, Adding kombu to your beans will also increase their nutritional value by adding trace minerals to your dish. Cumin, fennel, and ginger are among the spices that are especially effective in preventing the formation of gas, but any of your favorite aromatic spices will help by inhibiting bacteria and stimulating digestion.

  32. I have a friend who adds something to her beans to make them more digestible, I bet it is one of those. I should look into getting some. We eat a lot of beans. Two more options is to eat them more often, your body gets used to them, and to soak for longer with an acid then proceed with your recipe after draining them.

    Thanks for linking up to Healthy 2day Wednesaday. Hope to see you back next Wednesday.

  33. Since I read this post a while back, I’ve been looking to find ajwain or epazote but have had no success! Where should I look?

    • Hi there. I bought mine at Mountain Rose Herbs. One pound of the ajwain should last a very long time. It doesn’t spoil. Sorry it took so long to get back to you. Your comment ended up in my spam folder, which I have never checked until now :(.

  34. I’ll be sure and pass this tip along to my husband! :) Thank you for sharing at Fit and Fab!

  35. I found both spices at an East Indian grocery store. I have to agree that the Epazote does not look very appealing. I also didn’t realize I shouldn’t use that for the fudge recipe. Oh well, those beans will go in soup and I’ll try again with the Ajwain. Is there anything I can do to minimize the spice flavour or is it mild enough to be mixed in the fudge?

    • I honestly don’t think it will be a problem since you are adding sweetener and carob or chocolate. I just think in some sweet dish variations you might wish to use the ajwain instead. You could rinse the beans but I wouldn’t bother :).

  36. Awesome! I have some black beans soaking this very moment. I heard that cooking them with a bit of seaweed helps. Not sure why, but I’ll be trying that for sure! :) Have you heard of that?

    • Yes- a reader mentioned it I think.

    • I always use Kombu sea vegetable while cooking my beans. As another writer said- use 2-3 inch strip. I rinse it first to get rid of excess salt and remove it just prior to serving. Kombu works great to prevent “digestive disturbances” in our family. It’s very easy to use. And I don’t find that it changes the flavor as long as I get it out before serving. Also, be sure to wait to salt your beans until after they are already soft. I first found out about Kombu many years ago from one of my all-time favorite cookbooks, “The Vegetarian Mother’s Cookbook” by Cathe Olson. This is a wonderful cookbook even if you aren’t veggie, I highly recommend it. I refer to this cookbook more than any other.

  37. I saw your #53 link-up @ Foodie Friday,wow…you have lot’s of us bloggie’s popping over here(who knew-that this would surely be a “blow out”,teehehe).
    We eat some kinda dry beans here at least once a week,sometimes twice,I must say we make beautiful music around here…this is such a fun blog post,thanks for the giggles.
    And I must start soaking over night,….we would sure eliminate some cheese cutn’ around here,~laughing out load~

  38. Where is the fun in this??!! haha, j/k

  39. I de-gas by sprouting the beans, which reduces phytates as Kerry was saying.

    I tried the vinegar soaking, but found it toughens the skins and nobody in the family appreciated that. Cook’s Illustrated teaches a method of softening the skins by adding a touch of salt to the soak water, so for the last day of sprouting I salt the water the beans are soaking in and wow! the skins melt in your mouth and the beans seem very creamy using the salt soak method. Just make sure you do NOT cook in salt water, that also toughens the skins. Wait to add salt for seasoning til after the beans are done.

  40. Hey Adrienne,
    I just did a post on soaking grains and beans this week. You soak kidney shaped beans differently then non kidney shaped beans and you add a touch of baking soda to the kidney shaped beans. This is WAPF (Weston A Price Foundation) method of preparation. Here is the post if want to read further :) Love the title BTW! :)

  41. I always add a Tablespoon of baking soda at the end of cooking a large pot to Degas my beans. They fizz and release the gas, I forgot last batch, made black bean brownies and I’m suffering :(

  42. I just recently started using thermal cooking with a homemade cooker. When I use it, beans come out very tender and evenly cooked. With the information I just learned from you and the comments, they should be even better. Thanks so much for sharing. Your ideas are truly a blessing to me.

  43. Hi Adrienne, just found you and have been reading posts from your blog. Found this post and wanted to share how I de-gas our beans. We LOVE beans! Pintos, red beans, great northern beans, black beans, etc. I soak overnight for at least 8 hours. Rinse and put fresh water in my crock pot. Then, I cut up a small potato in tiny pieces and cook with the beans. The potato soaks up all the gas–it’s supposed to be some kind of reaction with the gas in the beans and makes it all dissipate. We eat the potato with the beans and most times you can’t even tell it is in there. Not sure how it all works, but the only time we have gas is when I forget the potato!

  44. I am just getting in to cooking dried beans. It is better for me to cook at home since I have become gluten free. Also, I am not familiar with a lot of spices. Are ajwain and epazote spices or brands of beans? Which is the best brand to buy and what about the store brands?

  45. I plan to can my beans because I don’t have the freezer space. I have canned black beans before, but not tried de-gasing them. Anyone had success combing a de-gas method with pressure canning? I figure I will soak them like normal, then rinse and add the spice to the jars when I can them? Any thoughts advice? I’ve been scouring the internet looking for ideas, but no such luck. Thanks!

  46. I’ve always just cooked them with a scrub potato, the potato absorbs the gas and your beans are toot free. Just don’t eat the potato….lol

  47. Shelley Severin says:

    You said to use the ajwain or epazote in the correct portions, but never explained what the correct portions are. Can the ajwain or epazote be dried? or do they need to be fresh picked?

  48. Thanks for the info! We shared with our FB readers at

  49. Vivian Harbaugh says:

    My grandmother taught me to add 1 tablespoon of baking soda to the beans when I soak them overnight to take the fart out of the beans. Rinse them well the next morning.

  50. what are the 2 things you add to the beans? never heard of them

  51. sorry, just saw the links in the last few comments

  52. Cooking beans with ginger also de-gasses it :-)
    A secret I learnt from my mom

    • Great tips on here, thanks everyone!
      I’d love to try the herbs mentioned here, however, Mt. Rose Herbs shipping is quite expensive (I just found out by placing my first and probably last order with them due to their high shipping fee).
      Years ago I used baking soda, but it didn’t help me at all. Any ideas where one could find a smaller amount of the herbs to try?

  53. Laurel Hueston says:

    to de-gas your beans is to cook them with a carminative spice/herb for example cumin, or fennel, or dill…I will use 1/2 tsp. to 1 teaspoon of cumin while cooking the beans..The spice/herbs listed are great for relieving flatulence, (gas), & helps to promote digestion..I at times will use 1 tsp. of fennel seed to soak with my beans which helps as well, but I prefer using cumin & or fennel for flavor & it relieves the gas as well..

  54. Has anyone ever heard that putting a peeled and quartered potato in with the beans as they soak overnight will also aid in de-gasing?

  55. Surely it’s

    beans, beans the MUSICAL fruit…..not magical fruit.
    Musical as in Toot Toot

  56. Bethany says:

    Ok, I know this is an old thread BUT (ha ha) I have question. I’m looking at your lentil recipe for crackers and it led me here about de-gassing my lentils. On the other hand there is a comment that lentils don’t need to be de-gassed. Then it says if you sprout them that is fine, then it says to do all the above with sprout, rinse, add whatever that stuff is you add that I don’t have on my shelves and would have to order. Can you help? I’m new to all this and am overwhelmed!! I want to make healthy food for my family and really thought I have been but want to get away from gluten and have to get away from dairy and eggs…without making my family gag! :) Anyway, I also need to help our digestion too. I suffer from hormone imbalance and I believe it’s mostly from poor gut function. ACK! So much to learn!! I need protein but can’t eat eggs or dairy and meats other than chicken are hard to are beans, which is the original subject! So, since you can’t put your brain in my head for while I will continue to study your website here and try to learn but if you can help me to know what to do with thee lentils that would be great. Do I have to do more than soak lentils and beans? I hate to have one more thing to spend money on….then again, at the rate I like to make music, especially around “that time” everything makes me musical! LOL!!! It may be worth it! Hope I wasn’t too confusing….thanks!

  57. For those with serious gas issues with beans, try removing the beans skins before eating. Chickpeas are paticularly easy to de-skin.

  58. Genevieve Kearney says:

    How do you sprout lentils? I want to try the Buckwheat Lentil Crackers

  59. OMG!!!!! Have you TRIED ajwain??? I used it in the soak water for two days, then put it all in a pot to simmer for about an hour, then I’ll put them in the crockpot dish. ( it seems my beans NEVER get soft, so I’m ‘overdoing’ it a bit this time!)
    ANYWAY, the ajwain stinks! It LITERALLY smells like sh**eeewww, eeewww, eeewww!!!!
    I bought this because I could not find the epazote anywhere, but I’m throwing it out! I’ll try the baking soda and potato like your readers have suggested next time!

    • We use it all the time and I don’t have any issues w/ the smell. In fact, we find the epazote has an undesirable odor and taste. So odd. I wonder if yours is bad somehow?

  60. Thanks for the great article! The gas is such an unpleasant experience from beans. I do have one question though. Does getting rid of the water that the beans have soaked in for at least eight hours also get rid of some of the essential fiber, protein, and complex carbohydrates from the beans? Or does it just get rid of the gas causing elements? Thanks!

  61. Thanks so much for the tips on degassing beans. So, do you cook the beans and lentils directly or do you use a pressure cooker? Also, how important is it to skim off the foam before adding ajwain, in the degassing process?
    BTW, I am originally from India and ajwain is commonly used in dishes made with garbanzo beans and chickpeas for the same purpose. However, I haven’t tried to use it with other beans and lentils and definitely not while cooking them. So, will definitely try this since my son, who is also on the autism spectrum, has lots of gas problems, with any lentils or beans.

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