An Ayurvedic Recipe For Gas Free Beans

It’s true; you can really eat  delicious beans and not worry about the regular occurrence of flatulence or smelly gas.

Beans are extremely healthy and can be assumed regularly in Ayurveda with its high amounts of fibre, protein and minerals.

The trick to eating beans without the onset of gas is to soak them properly and use the right spices to counteract any gas producing properties.

How to soak your beans

First (slow method) of soaking beans

Rinse your beans two or three times to keep them clean. Next, place your beans in a large bowl (preferably metal) and cover them completely with cold water. Allow them to soak overnight for about 12 hours.

A teaspoon of baking soda is said to help aid with the soaking process, but I generally soak them in plain water and that works fine for me.

Second (quick or faster method) method of soaking beans

Rinse your beans two or three times to keep them clean. Next, place you beans in a large cooking pot, add 3 cups of water for every 1 cup of beans and bring to a boil over the stove. Remove the pot from the heat after five minutes and set the beans aside to soak for 2 hours.

How to cook your beans

Once the beans have soaked using the faster or slower method, drain and transfer them to a large cooking pot. Cover them with water; twice the amount of beans being used and bring to a boil.

Next, cover you pot of beans with a lid and allow them to simmer for approximately one hour.

Do a taste test to make sure they are tender enough for your liking. If they are not soft enough, continue to cook them until satisfied.

Don’t overcook to the point where they become mushy. Finally, drain the beans and allow them to cool for at least 15 minutes.

The other option is to place the beans and water in a pressure cooker and cook them this way for about 15 to 20 minutes.

Whether you cook them in the pot (the slow method) or in the pressure cooker ( the faster method), the end result is the same.

Also, when cooking your bans or adding them to other dishes use a small amount of the spice asafoetida or hing, which will also help prevent gas. This spice is often include in the ingredients of many Ayurvedic recipes using beans.

Soaking helps to start bean germination and promotes enzyme release. The germination process is extremely important as it breaks down all the complex bean sugars – carbohydrates that give you gas.

Remember that eating food such as beans from cans are often loaded with toxins. Cans have a plastic liner in them containing a chemical called bisphenol A (BPA). BPA has recently been proved to be harmful because it mimics estrogens and can induce negative hormonal responses.

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