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

Hing

[jb98.livejournal.com]

Hing is recommended in Ayurveda and you can get it at Indian food stores. It smells horrible but doesn't taste too bad. From the wikipedia site (http://en.wikipedia.org/wiki/Asafoetida):

This spice is used as a digestive aid, in food as a condiment and in pickles. Its odor is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. In India, it is used especially by the merchant caste of the Hindus and by adherents of Jainism, who do not eat onions and garlic. It is used in most vegetarian and lentil dishes to both add flavor and aroma and reduce flatulence.

Re: Hing

[cjsmith.livejournal.com]

Interesting! So if I'm willing to live with (or bottle up) the smell, I won't have to live with (or bottle up) another smell. ;-) Amusement aside, that could definitely make the problem easier.