How To De Gas Beans Recipes

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HOW TO DE-GAS BEANS



How To De-Gas Beans image

Provided by Adrienne

Number Of Ingredients 0

Steps:

  • Soak (over night) or for at least 8 hours. Just cover the beans in filtered water, covering them with at least enough water so you can touch the beans with your middle finger's tip and have the water cover your second knuckle. If you are planning to have beans for dinner, you can always start soaking them in the morning when you wake up and then cook them starting 8 hours later.
  • Alternatively, speed soak in a pressure cooker (you can soak beans in only 2 minutes (yes, that's right, I said 2 minutes!!) in one of these amazing kitchen tools. You just cover the beans with filtered water (as instructed above) and cook on high for 2 minutes.
  • Drain and rinse the beans
  • Cook beans with any of the following:ajwain or epazote (See my post on Ajwain and Epazote).gingercuminfennelasafoetida (an Indian spice that is a good substitute for onion or garlic). There aren't any real measurements that I could find for any of the other seasonings besides ajwain and epazote, but we typically cook 6 cups of dried beans at a time and use 1 teaspoon fennel and 1 teaspoon ginger powder and our beans are pretty "tootless" :)For ajwain, you use 1/2 teaspoon for every 2 cups of cooked beans (or 2/3 cup dried)For epazote, use 1 tablespoon for every 1 cup dried beans.For the spices, generally we use about 1 heaping teaspoon of spices for every 3 cups of dried beans.For best results, boil the beans first, then skim off the scum/foam that builds up on top and then add the spice(s) in the correct proportions.If you do all of the above, you will find that any tooting will for sure be down to a minimum. And there just may be no toots at all.

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