Lady Shows Off Brilliant Technique to Take the Gas Out of Beans

🧄 The Science Behind It

The baking soda slightly alkalizes the soaking water, helping the beans release the compounds responsible for gas. It also softens their skins faster, which means a shorter cooking time and a creamier texture.

So not only are your beans gentler on the stomach — they’re also more tender and flavorful!

🍲 Bonus Tips

• Quick Soak Option:
  If you’re short on time, bring your beans and water to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour before rinsing and cooking as usual.
• Don’t Salt Too Early:
  Salt can toughen bean skins if added during soaking. Always add salt toward the end of cooking for the best texture.
• Store for Later:
  Cooked beans freeze beautifully! Divide into portions, cool completely, and freeze with a bit of cooking liquid for up to 3 months.

❤️ Why You’ll Love This Technique

• No more bloating or discomfort after eating beans.
• Creamier texture and richer flavor.
• Naturally healthy — no need for fancy supplements or additives.
• Old-fashioned wisdom that still works perfectly today.

🥄 The Final Word

Sometimes, the best cooking secrets are the simplest. This brilliant technique to take the gas out of beans proves that with just a little extra care (and a pinch of baking soda), you can turn an ordinary pot of beans into something that’s both delicious and gentle on your stomach.

It’s the kind of kitchen trick your grandmother would be proud of — and once you try it, you’ll never cook beans the old way again.