Guest guest Posted March 15, 2001 Report Share Posted March 15, 2001 Hi Linda, Apparently one's body can adapt to beans with regard to flatulence. I know this has happened with my husband and me. The trick is to start by eating just a little of your homemade beans (perhaps just a tablespoon or two, whatever you can do without getting the accompanying gas), then gradually increasing the amount eaten each day. Your body should adapt. Here's a recipe for refried beans that I just love and make frequently. You don't need to soak the beans. In a slow cooker or large pot with lid, mix together: 2 cups pinto beans, washed and picked over 8 cups water 1 1/2 teaspoons salt (contrary to popular opinion, cooking dry beans with salt won't make them tough; instead, it infuses the salt into the beans for better flavor) 1 Tablespoon vegetable oil of choice (I use peanut oil) (the little bit of oil in this large recipe greatly improves the flavor of the mixture; oil is a flavor enhancer and carrier) Bring to a boil; reduce heat and slow cook all day, covered. If mixture dries out, add a bit more hot water. When beans are completely cooked and falling apart (not just soft, but really falling apart), mash with a potato masher or other flat-ended object. If desired, add a little onion powder. Serve alone, in a tortilla, with chips and salsa, or slightly diluted with lightly fried tortillas and cilantro sprigs on top for " tortilla soup. " This recipe can be frozen. Stir after thawing to reconstitute, and add a little water if beans are too thick for your purpose. Regards, Sherry in Oregon At 11:25 PM 3/14/2001 -0600, you wrote: >I wanted to point out that Beano is not vegan, it contains gelatin. Big >bummer, huh? Does anybody have any alternitives to help with gas? I heard >somewhere to add baking soda to beans while cooking them, but does anybody >know at what point during cooking and how much? I also heard something >about letting beans sprout before you cook them, but I haven't tried this >either. Anybody have any experience with this? I love making homemade >beans, but they are just too gassy for me so I end up using canned most of >the time (don't know why I don't have gas problems with cannned). Thanks in >advance >Linda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 16, 2001 Report Share Posted March 16, 2001 I add Kombu to any pot of soup or beans and it discourages gas quite well......... Jill - " Sherry Rose " <sherry Thursday, March 15, 2001 3:43 PM Refried Bean Recipe (was: Beano) > Hi Linda, > > Apparently one's body can adapt to beans with regard to flatulence. I know > this has happened with my husband and me. The trick is to start by eating > just a little of your homemade beans (perhaps just a tablespoon or two, > whatever you can do without getting the accompanying gas), then gradually > increasing the amount eaten each day. Your body should adapt. > > Here's a recipe for refried beans that I just love and make frequently. > You don't need to soak the beans. > > In a slow cooker or large pot with lid, mix together: > 2 cups pinto beans, washed and picked over > 8 cups water > 1 1/2 teaspoons salt (contrary to popular opinion, cooking dry beans with > salt won't make them tough; instead, it infuses the salt into the beans for > better flavor) > 1 Tablespoon vegetable oil of choice (I use peanut oil) (the little bit of > oil in this large recipe greatly improves the flavor of the mixture; oil is > a flavor enhancer and carrier) > Bring to a boil; reduce heat and slow cook all day, covered. If mixture > dries out, add a bit more hot water. When beans are completely cooked and > falling apart (not just soft, but really falling apart), mash with a potato > masher or other flat-ended object. If desired, add a little onion powder. > > Serve alone, in a tortilla, with chips and salsa, or slightly diluted with > lightly fried tortillas and cilantro sprigs on top for " tortilla soup. " > This recipe can be frozen. Stir after thawing to reconstitute, and add a > little water if beans are too thick for your purpose. > > Regards, > > Sherry in Oregon > > > > At 11:25 PM 3/14/2001 -0600, you wrote: > >I wanted to point out that Beano is not vegan, it contains gelatin. Big > >bummer, huh? Does anybody have any alternitives to help with gas? I heard > >somewhere to add baking soda to beans while cooking them, but does anybody > >know at what point during cooking and how much? I also heard something > >about letting beans sprout before you cook them, but I haven't tried this > >either. Anybody have any experience with this? I love making homemade > >beans, but they are just too gassy for me so I end up using canned most of > >the time (don't know why I don't have gas problems with cannned). Thanks in > >advance > >Linda > > > > > > Quote Link to comment Share on other sites More sharing options...
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