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….

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.

In our house this was a huge problem.  I used to be vegan, and my husband basically was as well.  He will not eat egg dishes and didn’t like meat, and it really made me queasy to prepare meat.

Add that to my son’s life-threatening allergies to dairy and eggs, and a VERY tight budget, and you end up with a diet heavily fortified with beans.

We used to eat beans at almost every meal.

Hummus was a real fave, and ground been in a recipe would quickly be replaced with beans.

One of our favorite snacks was Roasted Chick Peas.  They’re great, but not much fun to make in the summertime.

And my Bean Fudge was often found on our table as a healthy dessert.

Gradually we have moved away from our “leaning vegan days”, though we still don’t have a kitchen laden with eggs and dairy.  And even though we have been moving low carb and aren’t eating as many beans these days, we do still love them.

Bean Recipes

Here are some of our favorites with more to come:

  • Pizza Hummus
  • Savory Hummus
  • Fast and Yummy Bean Dip
  • Bean Fudge
  • Adzuki Bean Shepherd’s Pie
  • Buckwheat Lentil Crackers
  • Lentil Recipes – from Breakfast to Dessert
  • Indian Lentils

What is so great about beans?

They are nutrition powerhouses.

Beans are very 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.

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Time Saving Tips for Beans

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!



More Digestion-Boosting Tips:

Photo Credit:

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

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


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  1. 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.

  2. We “soak” until they sprout. I don’t know if sprouted beans are healthier or if all the phytic acid is gone or even how long to let sprout, but once they show a tail, we cook them and they seem to be digested much easier. I am hoping sprouting makes them even more nutritional powerhouses but l have no proof backing it up. Just less background music (and without the noxious smell). Even hubby does better on them.

  3. I can beans, so could I put ajwain in the jars when I can them. I”m trying to make the beans easier to digest. Thank you for the great read. Becky

  4. One other good thing about beans…they have a long shelf life…and they don’t need electricity to keep fresh. If you power goes out and you have a camp stove, you can still eat a nutritious meal. Best to keep your deep freeze closed during a power outage

  5. What is ajwain never heard of it before it’s suppose to degas beans

  6. Charlene says:

    What is the ratio of Epazote to beans?

  7. In cooking the dry beans with ajwain or Epazota do you use the whole seeds or ground. I’d like to try both but I don’t want to buy the wrong type. Thanks