How To De-Gas Beans
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How To De-Gas Beans
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Ingredients
Instructions
- Soak beans or for at least 8 hours. Cover the beans in filtered water 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're 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 in one of these amazing kitchen tools. Just cover the beans with filtered water (as instructed above) and cook on high for 2 minutes.
- Drain and rinse the beans
- Bring beans to a boil, then skim off the scum/foam that builds up on top.
- Add a total of 1 heaping teaspoon total (for every 3 cups of beans) of one or more of the following to the beans ajwain or epazote gingercuminfennelasafoetida (an Indian spice that is a good substitute for onion or garlic).For ajwain, 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.
Notes
- NOTE: Some beans do not need to be pre-soaked including the following:
- NOTE:
- Some beans do not need to be pre-soaked including the following:
- lentils - red, green, French (they take a bit more cooking time)black-eyed peasmungsplit peas (green or yellow)soldierand also snow cap.
- lentils -
- red
- ,
- green
- ,
- French
- (they take a bit more cooking time)
- black-eyed peas
- mung
- split peas (
- green
- or
- yellow
- )
- soldier
- and also snow cap.
- These varieties are great for busy days when you don't have time for soaking.
- These varieties are great for busy days when you don't have time for soaking.
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5.0
6 reviews
Excellent
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