No-Gas Beans

Okay, I can’t truly promise 100% gas-free beans.  But how about a significant reduction?

We all know that beans are a “healthy” food, full of fiber, protein and antioxidants.  They’re cheap and available almost everywhere.  Best of all, dried beans are lightweight and easy to store.

So why don’t we eat beans all the time?  For most of us, um, er, well, it’s the gas and bloating that beans can give us.

Dave and I love beans in all sorts of dishes — chili, soups, stews, dips and more.  But it wasn’t until Jan (who writes CommuterCruiser and co-wrote The Boat Galley Cookbook with me) told me how to prepare “no-gas beans” that we began eating them four or five times a week.

It turns out that the gassiness is caused by indigestible carbohydrates in beans, with some varieties having more than others.  The good news is that these carbohydrates are water soluble, so soaking and rinsing will make a noticeable difference.  Cooking thoroughly also helps to break down the carbohydrates, and some spices will work to do the same thing.  Combining all three of these methods will produce virtually “no-gas beans.”

Before going into details on these various items, note that if you go from rarely eating beans to eating them frequently, you need to make the change gradually.  Beans are a very high fiber food, and making a sudden switch from a low fiber diet to a high fiber diet can cause constipation and/or diarrhea no matter how “gas-free” the preparation method.  Slowly increasing your consumption over one to two months will make the transition much smoother.

Soak and Rinse

In general, the longer you soak dried beans, the more indigestible carbs will be leached out from the beans into the water.  Discarding the soak water (actually, I use it to rinse and soak dirty dishes so it’s not wasted) can get rid of up to 90% of the indigestible carbs.  But you have to plan ahead!

Use 4 to 5 times as much water as dried beans in a pan.  No salt or anything else.  Bring the beans to a boil for 3 minutes, then let them sit in the water overnight (no need to refrigerate).  When you’re ready to cook the beans, discard this water, rinse the beans with a little more water, and then add the cooking water as specified in the recipe.  If possible (depending on the recipe), discard the cooking water, too, before using the beans.

With canned beans, drain and rinse the beans before using them in a recipe.  And if you have time to let them sit a few minutes in the “rinse water” before swishing it around and pouring it off, you’ll discard even more of the gas-producing carbs.  An added benefit if you’re watching your sodium intake is that this removes quite a bit of salt — canned beans are loaded with it!

Thoroughly Cook Beans

Cooking the beans thoroughly further breaks down the indigestible carbs.  Canned beans have already been cooked, and don’t need to be cooked further until they are added to the final dish.

Don’t add salt or baking soda to the cooking water — or, for that matter, anything that contains salt or sodium.  Salt toughens the beans and considerably lengthens the cooking time.

Use about three times as much water as beans, or guesstimate and cover them by at least one inch, preferably two.  Cook them until tender . . . not “almost” tender . . . to get rid of as much gas as possible.

Once again, discard the cooking water or save it to use in rinsing dishes.  The beans are now ready to use in your final dish.

Add Gas-Reducing Spices

Adding any of the following spices to the finished dish will further help neutralize the gas-producing starches:

  • ginger
  • cumin
  • fennel
  • epazote (it’s a Mexican spice, but very bitter and most people don’t like it)

Garlic and onion in the finished dish are reputed to increase gas, as they each can produce it on their own without the beans.

Some cooks swear that adding a touch of baking soda to the final dish helps but there is no scientific evidence to prove it and many say it does not help.  I don’t like what it does to the texture of the beans.

Eating yogurt with live cultures definitely will help — learn how to make your own (it’s easy and delicious).  You don’t have to eat it at the same meal — a serving a day increases the “good” enzymes and bacteria in your gut so you can better digest foods.

If you still have a problem, the commercial product Beano can help as it provides an enzyme that some people lack.  Most people don’t need it, however, if the beans are given a good long soak (until at least doubled in size) and thoroughly cooked.

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20 Comments
  • Robert Snelling on Facebook
    Posted at 23 February 2012 Reply

    What’s the fun in that?

  • Kenneth Arnold on Facebook
    Posted at 29 July 2012 Reply

    I eat Baked Beans at least once a week, they keep you clean inside! 🙂

  • Steve Barry on Facebook
    Posted at 30 July 2012 Reply

    Why would you want to ???

  • Kenneth Arnold on Facebook
    Posted at 01 August 2012 Reply

    The Fiber is great for cleaning your insides.

  • jimmy
    Posted at 07 January 2014 Reply

    Beans don’t give you gas. I know there may be some people who do get gas from beans, but Mexicans eat mostly corn (food derived from corn) then beans, and have been doing so for thousands of years. We don’t get gas from beans. Maybe it’s like the water, you have to get used to it to co9nsume it. You USA citizens can’t handle the water and beans like us Mexicans. and here is an interesting article i found http://www.karenhurd.com/pages/healthtopics/specifichealthconcerns/ht-shc-whybeansdontcausegas.html

    • Jim
      Posted at 10 December 2014 Reply

      Sorry but I’ve never seen a single scrap of solid science behind that “cleansing” BS. It’s just a another fad.

  • Jim
    Posted at 10 December 2014 Reply

    Is it true that if you cook beans with potatoes the iodine in the potatoes kills the gas? Is it in the potato skin?

  • Mary E Dixon
    Posted at 27 December 2014 Reply

    I cook beans in pressure cooker once a wk with leftover for another meal.

  • Becky
    Posted at 27 December 2014 Reply

    “Beans, Beans the wonderful fruit! The more you eat, the more you toot!”
    (I think there’s more to the ditty too…) 🙂

    • Lisa
      Posted at 09 December 2015 Reply

      The rest of this ditty…
      The more you toot, the better you feel. So let’s have beans with every meal!

  • Rose Alderson
    Posted at 28 December 2014 Reply

    Carolyn, I was reading about yogurt making….. I used your method lots at home to test it and it worked really well. Now we are on the boat in Mex… (Tenicatita) and I am wondering about the movement of the boat at anchor… Does this movement create problems with the yogurt ? I am wondering also for when we are on passage from Mex to Australia …. Do I need to wait until we are at least at anchor and not rocking and rolling too much???

    • Carolyn Shearlock
      Posted at 28 December 2014 Reply

      I’ve never had problems at anchor or when motoring/sailing in reasonably flat conditions. To be honest, I’ve never tried to make it when the boat was really moving.

  • Jason Gard
    Posted at 29 December 2014 Reply

    Kinchie Pan wow!

  • Anne Brierley
    Posted at 29 December 2014 Reply

    Throwing in some seaweed (kombu) into the cooking water can also reduce gas.

  • Susan Murray Ketterman
    Posted at 10 July 2015 Reply

    I used to not eat beans for the same reason, but now, we have gone totally plant-based, and using this method, eat beans all the time, with no problems! I love ’em!

  • Skylar Walker
    Posted at 10 July 2015 Reply

    All good ideas and I love beans! Thanks!

  • Cyndy Carter
    Posted at 11 July 2015 Reply

    LOL my grandmother called it “pouring off the toot water”

  • Kim Lyons Mitchell
    Posted at 16 June 2016 Reply

    i like the h=gassy kind!!

  • Sandra
    Posted at 15 December 2016 Reply

    Another option is adding asafoetida. It’s a spice you can find in Indian grocers. It’s added to lentils and dal recipes to reduce flatulence.

  • Harriett
    Posted at 30 March 2017 Reply

    I’ve always just put beans in pan n water n cooked without pre soaking, etc..

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