Degas Dried Beans

by Nancy on February 28, 2012

in Tips and Tricks

Cooked dried beans are a healthy addition to your diet but some people avoid them because they produce gas in our intestinal tract. You can easily eliminate all or most of the gas by adding just one step to the cooking process and it doesn’t even increase the preparation time. Gas is produced in the large intestine from a sugar present in dried beans that is too large to be absorbed through the small intestine wall. The good news for us is that this sugar is water soluble.

Place the beans you want to cook in a large pot and fill it with water. I put 2 cups of beans in a 3 quart pot of water. The more water relative to beans the better. Bring the water to a boil, turn off the heat, cover the pot with a lid and let sit until cool – at least 1 hour. The beans will continue to cook as the water cools. Drain the water (and the gas producing sugar dissolved in it) from the beans and your degassed beans are ready to use. I use the same pot to make bean soup so I rinse the pot to remove any bean cooking liquid from it. Some beans like Anasazi beans will cook completely or nearly so as the water cools. Other beans may need more cooking time but the 1 hour cooling counts as part of the total cooking time. It’s that easy!

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