But you may need to consider few method while handle beans.
A) If you are using canned beans, you can reduce their sodium content by choosing
reduced-sodium brands or draining the liquid and rinsing the beans before serving
them.
B) If you use dried beans, you’ll avoid added sodium, although cooking is usually
more time-consuming.
Below i have listed some tips to taming the wild bean, because some beans may will give a bit of indigestion or gas:
1. After soaking dried beans, drain them, and then cook them in fresh water.
It may also help to add a pinch of baking soda to the soaking water.
2. Make sure the beans are thoroughly cooked. Adding a strip of kombu,a sea
vegetable, to the beans during cooking can also be helpful.
3. Drain and gently rinse canned beans. This also decreases the amount of salt in
some brands.
4. Start with modest servings. Also, some people notice that smaller beans are easier
to digest, so try black beans, black-eyed peas, and lentils first, and then work
your way up to pinto and fava beans.
5. Commercial enzyme products help in the digestion of complex carbohydrates.
The most common and widely available product is called Beano. A few drops added to
cooked beans right before eating them won’t change the taste and may help in
digestion.
Above is the Table for Cooking Yield of Dried Beans, hope you will use those tips for your dried beans. :)
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