Beans + vinegar = no gas? (2024)

FAQs

Beans + vinegar = no gas? ›

"Gas production is normal, albeit for some people, uncomfortable." Bottom line: Adding baking soda or vinegar to your soaking beans might help reduce the oligosaccharide content and there are no negative side effects associated with doing so, so it could be worth trying.

#3 - Soak and rinse beans

An added tbsp of vinegar in the water can also help, as can changing the water a few times [6]. Using hot water can speed the process too. Soaking can reduce the amount of oligosaccharides in them.

Gas-Reducing Tips

Drink more water each day as you eat more beans. When soaking dry beans before cooking, change the water several times. The gas-producing fibers are released into the soaking water, and discarding it removes some of these compounds. Rinse canned beans without sauce before eating or using in recipes.

We use ingredients that help ease bean digestion. Onions, garlic and cumin help – but the star ingredient? Apple cider vinegar, which breaks down indigestible sugars to help digestion.

The easiest beans to digest (therefore less likely to cause gas), according to Country Life Foods, are lentils, black eyed beans, adzuki beans and mung beans. (Click through to learn more about the amazing health benefits of mung beans.) The harder ones to digest are red kidney, soy, black and lima beans.

For years, people have been using apple cider vinegar (ACV) to treat digestive issues like gas and bloating. Although there's not yet any scientific evidence to support its use, anecdotal reports suggest that ACV may be an effective natural treatment option.

Brown sugar and molasses add sweetness that isn't cloying. Cider vinegar added at the end balances the flavor profile. It's important not to add vinegar until the end so as to maintain the mixture's pH balance throughout the cooking process.

Epazote has been used for generations in traditional cooking

People love using it, especially when they cook beans. Bean can sometimes make people feel a bit gassy. Well, Epazote is famous for helping with that! It makes beans more enjoyable by reducing the gas they can cause.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Some people may experience an increase in gas after eating beans, but others might not. And those who have more gas at first might find that levels go back to normal if they continue eating beans over weeks and months. Our bodies — and gut microbiomes — are unique. And they change.

What to add to pinto beans to prevent gas? ›

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars.

High-acid canned goods such as tomato products, juice, fruit, pickles, sauerkraut and foods in vinegar-based sauces can be stored five to seven days. Low-acid canned goods, such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes and spinach) can be stored three to four days.

In a pot, place 1 part beans with 3-4 parts water. I like to add a tablespoon or two of apple cider vinegar to help reduce the 'side effects' beans are so well known for.

But most people can enjoy more beans with less gas with the help of these tips: Soak beans overnight in water, then drain, rinse and cook in fresh water. This decreases the oligosaccharide content. Cooking the beans in a pressure cooker may reduce the oligosaccharides even further.

Soak lentils before cooking them to minimize the gas they might cause. The soaking process will help get rid of some of the oligosaccharides, like raffinose that can make you feel gassy and bloated.

Assuming your bowel transit time is normal, a good rule of thumb is that gas results from food you ate six to eight hours prior – for this is the time it takes for a solid, mixed meal to travel from mouth to colon.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

When the beans reach the large intestine, good bacteria break them down to digest them further. This leads to the production of gas. Soaking can help remove some of the oligosaccharides and make it easier for your body to break down the beans, making it less likely for you to have gas after eating them.

Always Cook Beans

Pressure cooking is a fantastic way to break down lectins for a smooth digestive experience. If you are using canned beans, rinse them thoroughly to remove the complex sugars that are difficult to digest and cause gas.