Here's a method for de-gassing dried beans that seems to work. It's from the new book Fat Free, Flavor Full by Dr. Gabe Mirkin and Diana Rich.

"Put the beans in a large pot and cover them with water. Bring them to a boil and take them off the heat. This breaks the capsules surrounding the beans and allows stachyose, verbascose and raffinose, the gas-causing sugars, to escape into the water. Stir a couple of tablespoons of baking soda into the water and let the beans soak overnight. Drain the soaking water off the beans and rinse them several times. (If you eat the soaking liquid, you will cause unbelievable discomfort for yourself and those around you.)" Then you cook 'em and eat 'em. End of story, so to speak. I've used this method with pinto beans, but rarely soak them for more than 4 hours (because when I'm hungry for beans I want them today, not tomorrow). I've found it better than Beano, but of course your mileage may vary.

Rich.

beans

My aunt gave me a very helpful hint in regards to reducing the odiferous properties of beans. She did this with pinto beans, but I am guessing that it would work with any type. Cut up about three or four carrots into good size chunks, and put them in the beans, and leave them there the whole time you cook them and stuff. They supposedly absorbed the gas. It seemed to really work. Just Don't eat the carrots; throw them away. If you even have a nibble, it'll be dangerous!

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