Cooking Less Bilious Beans

Here are some tricks for cooking beans that hounds say will minimize unpleasant intestinal effects.

Put beans in rapidly boiling water and let them boil for two minutes; take off heat and let them sit for an hour. Discard the water and continue cooking with fresh water (rworange).

Add a tablespoon of baking powder to your pot of beans and water; bring to a boil; rinse, cover with fresh water and simmer (*Candy).

Add a strip of kombu (a thick seaweed sold at Japanese markets) to the cooking liquid (it leaves no discernible flavor).

Add a tiny pinch of the Indian spice asafoetida (“heeng” in Hindi), a pungent tree resin in powdered form (careful–a little goes a long way!). It aids in digestion.

Board Links: How to “de-gas” beans?