“No Gas” Home-Cooked Beans

No Gas Home Cooked Beans

There’s no need to fear cooking dried beans at home! Home cooked beans taste better, contain more nutrients, and you can cook up a big batch to freeze and use later! The addition of seaweed, garlic, and cumin helps reduce some of the bloating and gas that some individuals can experience when eating beans.

'No Gas' Home-Cooked Beans

There's no need to fear cooking dried beans at home! Home cooked beans taste better, contain more nutrients, and you can cook up a big batch to freeze and use later! The addition of seaweed, garlic, and cumin helps reduce some of the bloating and gas that some individuals can experience when eating beans.

Keyword Beans & Legumes
Prep Time 5 minutes
Cook Time 45 minutes
Soaking 10 hours
Total Time 50 minutes
Servings 8 servings
Author Debra Brunk

Ingredients

  • 2 Cup beans dry, organic
  • water for soaking
  • 2 Tbsp. wakame (seaweed)
  • 2 tsp cumin seeds
  • 2 garlic cloves, smashed
  • 10 black peppercorns
  • cheesecloth or reusable/disposable teabag
  • water

Instructions

  1. The night before: Add dry beans to a 4-qt. pot and cover with cold water. Let soak overnight, or at least 8 hours.

  2. Drain and rinse beans in cold water. Clean soaking pot and place rinsed beans back into the pot.

  3. Add roughly twice as . much water as beans.

  4. Make up anti-gassing packet. Combine wakame, cumin, garlic, and pepper in tea bag or cheesecloth. Tie. Place in pot with beans and water.

  5. Place pot on the stove, bring to a boil and then decrease heat so you have a light simmer.

  6. Start checking bean doneness after simmering for 45 minutes. The fresher the beans, the less time they'll take. Beans should be 'al dente' or softer.

  7. When done, transfer to glass storage containers (with cooking liquid) and refrigerate or freeze any beans that you don't immediately use.

Recipe Notes

Cumin and wakame interact with molecules in the beans to reduce gas. Garlic, cumin, and pepper add flavor.

I save 1-quart yogurt containers and place the cooked beans and bean liquid in these for storage in the freezer. They stack and freeze well. When I want beans available, I move the container from the freezer into the fridge to thaw.

Dry Bean Yields after Cooking

1 lb dry beans = 6 - 7 cups cooked beans, drained

1 lb dry beans = about 2 cups dry beans

1 cup dry beans (most kinds) = 3 cups cooked beans

2/3 cup dry beans (most kinds) = 2 cups cooked beans

1/2 cup dry beans (most kinds) = 1 1/2 cups cooked beans

1/3 cup dry beans = 1 cup cooked beans

14 - 16 oz. can of beans = 1.5 cups cooked beans

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