Soaking is not enough: another basic cooking question

[cjsmith]

I've heard of two ways to break down the oligosaccharides (*toot*!) in beans and legumes.

- Soak overnight, then drain and rinse thoroughly
- Boil for a while, then drain and rinse thoroughly

The recipe I made yesterday actually called for BOTH of these. I did them both. They were not enough.

I am willing to believe I simply don't know what I'm doing, but I also know that there are certain explanations I am no longer going to accept because I've tried them and they don't work. Never in my forty years have I succeeded in eating beans or legumes without trouble. Anyone who says that I'll "get used to" (as in: no longer produce gas after eating) certain things is just plain wrong. Anyone who says that soaking or pre-boiling is sufficient is also just plain wrong.

I realize that I may be somewhat unusual. I have a coworker who can't eat certain kinds of beans at all, as her inability to digest certain compounds will send her to the hospital. I might simply be someone who will always have trouble with this stuff.

What else do I need to do? Is there a big step I'm missing here? Or should I, as I have on several previous occasions been close to deciding, simply give up on this kind of food?

Comments

[zipperbear]

I carry around a supply of Beano, in case I start eating something that contains onions. Beano helps a little for that.

I've never liked the taste of beans, so I just don't eat them. I'll eat green beans, and peas that are green/fresh, but I just avoid dry beans, lentils, and split peas.

[cjsmith.livejournal.com]

Onions do it to ya? Interesting. My soup also had onions in it.

Now that you mention green beans, I realize that I think those don't give me this problem. That's also a clue.

Sadly, I like the taste of beans, plus they keep well and they're cheap. But I'm not going to become completely socially unacceptable just to have cheap eats. :)