How to Remove Gas from Beans | Degassing Beans

How to remove gas from beans? Ever wish you could take the gas out of your favorite beans?  Or why will beans make you fart and how to make beans less gassy?

Well, this tip on how to remove gas from beans when cooking that I’m about to give you – is a special ingredient that will always eliminate/de-gas your beans.

How to Remove Gas from Beans | Degassing Beans

Beans are a low-cost source of high-quality protein, soluble fiber, antioxidants, complex carbohydrates, vitamins, and minerals.

Please Read >>> How to Make Moimoi with Unpeeled Beans from Scratch

They have a low glycemic index and are low in fat, making them ideal for vegetarians, diabetics, and weight watchers.

Beans come in a variety of colors and sizes in Nigeria, with white beans (large Kano white-iron beans, small white-Potiskum beans) and brown beans being the most popular (large brown, small brown beans-olotu, small light brown beans-oloyin).

We also have lima beans, pinto beans, and navy beans.

The light brown beans, also known as Honey beans (oloyin), are especially tasty and are used mostly to make Nigerian beans porridge, but be wary of fake packaging.

Some people avoid eating beans because they cause flatulence or gas. Certain forms of sugars in the beans induce flatulence (oligosaccharides).

Since humans lack the enzyme that breaks down these sugars in the small intestine, they move through the colon, where they are fermented by gut-friendly bacteria, resulting in intestinal gas.

Most of the gases are odorless hydrogen, nitrogen, carbon dioxide, oxygen, and methane, although there is a small amount of foul-smelling sulfurous gases that form.

With my one easy trick, we’ll learn how to get the gas out of beans today. Baking soda or (akanwu/Kaun) is my go-to method for extracting gas from beans.

It works flawlessly and leaves no aftertaste in your beans.  You rinse and remove from the beans before cooking, and it’s efficient!

How to remove gas from beans | How to Cook Beans to Reduce Gas

• Soak your beans before cooking for at least 8 hours or overnight, then drain and cook.
• Alkalizing the soaking water with akanwu/Kaun or baking soda also aids in the removal of gas from beans. They also reduce the amount of time spent cooking.
• Baking soda can change the taste and texture of beans, making them slick, and there’s also the fear of some vitamins being destroyed.
• Bring the water and beans to a boil while cooking, then cook for 2 minutes before turning off the gas. Soak for at least 1 hour in boiling water, then drain, rinse, and cook as usual.
• Place the beans in a bowl and cover with boiling water, allowing them to soak for at least 4 hours.
• When cooking your beans, use a lot of onions. Onions are carminative, meaning they help with flatulence and gas in the stomach. A shortlist of other carminatives is given below.
• Cook the beans until they are tender before serving.
• Add no sugar, salt, or acidic ingredients until the beans are tender. Although it is now debatable whether or not salt should be added.
• Limit how much and what kind of other proteins you eat with your beans.
• Despite being more expensive than dry beans, canned beans do not produce as much gas. Drain and rinse the preserving liquid before using.
• Chew your beans thoroughly before swallowing; digestion begins in the mouth, and the digestive process will begin there.
• Serve the beans with a variety of green vegetables.
• Don’t consume sugary foods, such as fruits, too close to when you’ll be eating beans.
• When eating beans, drink plenty of water.
• Gradually increase the number of beans you consume.

Some Carminatives That Help Remove Gas from Beans

Scent leaf (Ocimum gratissimum, nchuanwu), onions, garlic, ginger, peppers, nutmeg, sesame seed, cinnamon, parsley, rosemary, thyme, cloves, turmeric, curry, black pepper, etc. are some carminatives that help extract gases from beans.

Notice that certain beans, such as red kidney beans, contain tasteless and harmful toxic.

Even if using a slow cooker, boil beans for at least 10 minutes before reducing to a simmer to remove this toxin.

Raw beans are more toxic than undercooked beans.

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