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Select a large enough
pot to hold at least three to four times the volume of
beans comfortably. While you
bring the water to a
rolling boil, pick over the beans to remove pebbles,
discolored beans, etc. In a colander,
rinse the beans and
add to the boiling kettle or Dutch Oven.
BOIL FOR ONLY TWO
MINUTES!
Remove from the heat,
cover, and let the beans stand/rest for ONE hour;
lentils for ONE HALF hour. Drain
and
discard the water. Add fresh water or broth to cover the
beans two inches. Follow any home, or package recipe
for soups, refried beans, side dishes, etc.
According to the United States Department of
Agriculture,
80 percent of the gas-causing elements of all beans
will be eliminated.
Note: This degassing
procedure is NOT necessary, or recommended, except in
allergy related cases, for the following four varieties
of beans which have natural low gas properties: AnasaziŽ,
split peas, limas, and
lentils. |
