To the bean lovers in the group:

I have a method for cooking beans that results in no excessive gas
production and resulting flattulence. But I can't prove the system in any
argument with people who can't conceive of eating beans without the
inevitable result.

How do you cook your beans in order to avoid the dreaded bottom end gas? I
need some kind of testimonials or documented experiments for a series of
articles I'm writing on Mexican food.

I simply add a spoonful of lard into the pressure cooker before sealing and
turning up the heat. Works for my family. But my editor will not accept this
simplistic explanation.

Wayne Lundberg...

chatnoir...

Well, Wayne, you had to see the skit to appreciate it!

wow!... thinking about it... I think I could persevere on cold beans and
beer!

Rita...

I eat various kinds of beans and legumes and have no problem with
them. Possibly my system has adjusted to them. Advice I've read is
to go at beans with small amounts and build up tolerance. Also to
use Beano to counter any gas produced. I soak them well and cook
slowly for a long time.

I thought Mexicans added some of the herb epazote when cooking beans
to reduce gas production?

George Z. Bush...

Are you serious?????????
(^+^)))))))))

George Z.

jimstevens...

I have no interest in beans that produce no gas. It is a straight up
two-fer to eat beans knowing others better eat em because, like
Arnold, they will be back.

I recommend you take the opposite approach and see what kind of beer
one should drink while eating beans and boiled eggs.

You asked.