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

[layer.livejournal.com]

there's a seaweed called kombu which when cooked in with the beans helps with the problem. it usually disolves pretty completely and doesn't leave a taste. what doesn't disolve can be spooned out before you eat it.

not sure if it will help enough, but it might be worth a shot.

[cjsmith.livejournal.com]

Might be worth a shot! Does it keep well? :)

[layer.livejournal.com]

yep. it's sold dried, so as long as you can keep it dry it lasts practically forever.

http://en.wikipedia.org/wiki/Kombu

[layer.livejournal.com]

it also helps if you skim off the foam as they cook so you're not just stirring that gas back into the soup.