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four columns of dried beans - black beans, navy beans, cherry trout beans, and white kidney beans

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How To De-Gas Beans

Keyword: how to de-gas beans
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Instructions

  • Soak beans or for at least 8 hours
    Cover the beans in filtered water with at least enough water so you can touch the beans with your middle finger's tip and have the water cover your second knuckle.  If you're planning to have beans for dinner, you can always start soaking them in the morning when you wake up and then cook them starting 8 hours later.
  • Alternatively, speed soak in a pressure cooker--you can soak beans in only 2 minutes in one of these amazing kitchen tools.  Just cover the beans with filtered water (as instructed above) and cook on high for 2 minutes.
  • Drain and rinse the beans
  • Bring beans to a boil, then skim off the scum/foam that builds up on top.
  • Add a total of 1 heaping teaspoon total (for every 3 cups of beans) of one or more of the following to the beans
    ajwain or epazote 
    ginger
    cumin
    fennel
    asafoetida (an Indian spice that is a good substitute for onion or garlic).
    For ajwain, use 1/2 teaspoon for every 2 cups of cooked beans (or 2/3 cup dried)
    For epazote, use 1 tablespoon for every 1 cup dried beans.

Notes

NOTE: Some beans do not need to be pre-soaked including the following:
lentils - red, green, French (they take a bit more cooking time)
black-eyed peas
mung
split peas (green or yellow)soldier
and also snow cap.
These varieties are great for busy days when you don't have time for soaking.