We love this question and actually have an answer for greatly reducing the “musical toot!”
What causes the gas and flocculants is the sugars that seep from the beans during soaking and cooking. The sugars that are now in the cooking water mix with the enzymes in our lower intestines as our bodies try to break down the sugars and Yippee! We have successfully made our bodies into little refineries!
Here is what we do to help with this:
- Rinse the dry beans several times with cool, clean water.
- Soak the beans for several hours until fully expanded.
- Stir these beans
- Drain the water off
- Cover the beans again with cool, clean water, we add salt and onion, bring to boil
- Reduce and allow simmering for forty minutes or an hour – until softened.
- Turn off the heat and allow beans to rest in the water for ten or fifteen minutes.
- Drain the water off and cool the beans with cool, clean water to stop the cooling process.
- After thoroughly cool, drain off water and beans are ready to use.
Some thinking is that we are draining off the flavor and nutrients, to say nothing of the amount of fresh water this all requires. This is a good and valid point. We use good quality bases or stock to our soups and chili products, which creates a wonderful flavor without excessive gas.
We are told that continual and regular consumption of beans will allow our bodies to adjust and better handle the sugars – but this is also a different dietary concern – in our slim and trim society. Have you ever noticed how happy and healthy natives to Mexico and other high bean consumption areas are? It’s the beans!
We don’t know about over the counter products claiming to reduce gas – IE, Beano and others. Maybe some of you can help us with other ideas to keep the “musical fruit” under control.