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From: bobn@bmcg.UUCP (Bob Nebert)
Newsgroups: net.cooks
Subject: Re: Draining soaked beans
Message-ID: <1748@bmcg.UUCP>
Date: Wed, 17-Jul-85 19:30:19 EDT
Article-I.D.: bmcg.1748
Posted: Wed Jul 17 19:30:19 1985
Date-Received: Sun, 21-Jul-85 00:18:33 EDT
References: <11450@brl-tgr.ARPA> <127@hscfvax.UUCP>
Organization: Burroughs Corp. ASG, San Diego, CA.
Lines: 13

> Soaking beans reduces the cooking
> time.  Pressure cooking can accomplish the same thing (of course,
> certain beans like split peas and lima beans should never be pressure
> cooked).  Folk wisdom recommends discarding the soaking water as a way
> to eliminate the elements in the beans that cause flatulence.
> Minerals may be lost but the benefits of eliminating gas may outweigh
> the loss of some nutrients.

>> If you put about a tablespoon of baking soda in your water when
>> you soak your beans the problem of gas is greatly reduced and
>> the taste of your beans is not effected.
>>
>>                                            sdcs!bmcg!bobn