Q:

How do you cook beans without having gas afterward?

A:

Quick Answer

To cook beans with having gas afterward, soak them overnight, boil them, and simmer them for about two hours. The beans are cooked and ready for seasoning when they are soft, according to RealFoodForLife.com.

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Full Answer

There are several other effective ways to reduce gas from beans, according to The Huffington Post. Cooking beans with digestion-boosting spices, such as ginger, turmeric and fennel, helps the body break them down without producing excessive gas. Adding a piece of a sea vegetable, such as wakame or kombu, is another option, especially in Asian dishes. Chewing beans thoroughly is also helpful, as it begins the digestive process in the mouth, assisting the rest of the digestive system.

Potatoes, fruit and sugar inhibit bean digestion and should not be served in the same meal as beans. Serving only one protein in a meal that contains beans also simplifies the digestive process, reducing the propensity for gas production.

Some beans are easier to digest than others, and these are less likely to cause gas. Mung beans, lentils and aduki beans are the easiest beans to digest because they contain low levels of the sugars that create gas when broken down in the intestines.

Beans are an important component of a healthful diet, according to the American Heart Association. They promote a feeling of fullness and may help reduce blood cholesterol.

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