Black beans, less-gas style!

My mother always cooked black beans at home and pinto beans too.  Through the years, with my dad getting very well acquainted with healthier habits and tricks, he read of a way to cook beans in a way to reduce gassy effects on people. Ever since then, my dear mother has cooked them as such and taught us that same way. This technique can be used for all types of beans to reduce the effect bloating and gas.  Remember that beans are a great source of fiber, iron, and protein!

PERFECT!

YOU WILL NEED
dry beans ready to cook
water

NOT THIS!

cooking pot, with lid, NO openings!
salt to taste
garlic cloves, one tooth (or powder if you REALLY don't have the real deal)




MAKE IT
1. Prepare the day before you want your beans: pour out the uncooked beans in the pot you'll be using, rinse them and pour out the water.

2.  Fill up the pot with water.  Let this sit overnight (or at least 6 hrs) in water, no lid. This process lets the beans release their "gassy" qualities into the water, not absorbing them at all naturally!

3.  In the morning, or after a minimum of 6 hours, pour out all the water the beans were in.  I leave my pot on the cool stove overnight...

   COOL FACT: you'll notice before you pour out the water, that the water is slightly bubbling...it's gas in it, not in the beans anymore!  It was all released into the water!  Now, get red of that water and do a final quick rinse of the beans.

4.  Fill up the pot and newly-rinsed beans with water again.  This time fill up to one third more of the bean's mass and sprinkle in some salt and one garlic tooth....

so if you have 3 cups of beans, then 4 cups water.  If you have 6 cups of beans, then 8 cups of water.  Get it?  I rarely measure, but this is the general rule so I just eyeball it and cook enough for the week.

5.  Finally, cover your pot of ready-to-cook beans with the pertaining lid, making sure it seals all around.  You want the beans to cook in their own vapors and flavors.  If you don't have a lid without holes, you can cover the pot with just enough foil to cover over all edges and then put your lid on.  Slow-cook, below medium heat, and check on them every 2 hours or so. They should be ready to eat in another 5-6 hours and super delicious!  You can use a clean fork to see how tender they are getting.

TIPS for keeping beans good:  As a general rule, beans can get easily contaminated, so always use a clean kitchen utensil to scoop out amounts.  Also, they can be cooked ONCE, and then refrigerated up to 7 days safely.  Once you re-heat beans, they cannot be stored, they must be consumed because they will go bad if you re-re-heat beans...the gassy quality can return and you can get an upset stomach.  Always taste a set of beans before re-heating, they should taste good, not sour.

MASHED BEANS:  Just pour the desired amount of refrigerated  or just-cooked beans into a blender, add about a 4th of that amount in water and blend on high.  If you'll be reheating this to eat, then spray cooking spray or very lightly pour canola oil in a pan or pot to reheat.  Stir often and serve.

CANNED BEANS:  If you really want canned beans your whole life, you're asking for constant gas.  They are sometimes re-fried, which is not good either for you.  Remember, beans are very beneficial, but try to make a good habit of eating them fresh and healthy.