If beans give you flatulence, it’s because they have complex sugars that are hard to break down. But here’s great news!
There are three ways to break down these sugars *before* making your bean recipe…
1) Soak beans overnight in a large bowl or pot, then pour off soaking water. Add fresh water and cook as usual. Soaking overnight begins bean germination and promotes enzyme release. The germination process breaks down the complex bean sugars
2) Several hours before making your recipe, submerge beans in plenty of water and bring them to a boil for two minutes. Next, remove from heat and let the beans soak for 2-6 hours. Then pour off the “soak water” and cook as usual with fresh water.
3) Sprout the beans before cooking them. We’ll detail this approach in The Vegan / Vegetarian Mastery Program, in the lesson called “How To Skyrocket the Nutrition in Nuts, Seeds, Beans, and Grains.”
September 24, 2009 at 9:54 pm |
Have I missed notification of program costs and sign-up?
I enjoyed the interviews you’ve recently offered to whet our appetites.
I feel I have a lot of knowledge and am pretty proficient in making wholesome whole foods (vegan) and am 50 – 75% raw. Depends which day you catch me!
Nevertheless, there is always more to learn and as I seem to be the ‘go to’ person for lots of friends and family I feel your approach along with your experience will be beneficial. Hope there is a level I can afford.
As a senior on SS, funds are strapped. Thanks, Joyce
September 25, 2009 at 10:44 pm |
Yet another method, if you didn’t (like me) plan ahead, and so don’t have time to sprout or soak your beans: Add the dried beans to boiling water, cook them for 5 – 10 minutes (depending upon how big a batch you’re preparing). Turn off the heat, pour off the cooking water. (Not down the drain! Save it. After the cooking water has cooled, you can use it to water plants.) Refill your pot or pressure cooker with fresh water, and continue cooking until the beans are the texture you want.
I know, you lose a few nutrients in the first batch of water, but supposedly most of the nutrients (protein especially) remain. I had learnt this method several years ago while working in Sweden. The method was a “cookery tip” in a magazine published by a Swedish retail co-operative.