[HN Gopher] Common Bean Myths (2006)
       ___________________________________________________________________
        
       Common Bean Myths (2006)
        
       Author : nkurz
       Score  : 56 points
       Date   : 2021-11-03 14:27 UTC (1 days ago)
        
 (HTM) web link (captious.wordpress.com)
 (TXT) w3m dump (captious.wordpress.com)
        
       | Enginerrrd wrote:
       | One thing I've learned is that freezing and reheating my chili
       | dramatically reduces the resulting intestinal discomfort and gas
       | production. I have no idea why.
        
         | neonnoodle wrote:
         | It may have to do with resistant starches?
        
       | memco wrote:
       | Would love a TLDR after all that analysis: it's still a lot to
       | digest (pun intended).
        
       | Zababa wrote:
       | PSA: don't eat beans while they are cooking, you will get stomach
       | cramps and vomit.
        
         | yissp wrote:
         | Probably the toxin
         | https://en.wikipedia.org/wiki/Phytohaemagglutinin which
         | requires cooking the beans for a while to destroy
        
       | mule1 wrote:
       | Why did I think for a second this was going to be about java
       | beans
        
         | riffraff wrote:
         | the (2006) in the title brought back EJB 3.0 memories.
        
         | a_c wrote:
         | I was confused when reading the first few sentences of the
         | article, how is it related to java?
        
       | nanomonkey wrote:
       | An old timer told me to soak beans until they stop foaming
       | (producing bubbles), which takes about 3 days. I disregarded it
       | then, but years later experimented with adding sourdough starter
       | to the soak in an attempt to break down some of the indigestible
       | starches. This lead me on a wild experimental phase of reading up
       | on the lacto-fermention process. The Weston Price Foundation
       | talks a lot about the problems of "anti-nutrients" like phytic
       | acid and enzyme prohibitors in beans and grains. A preferment
       | before cooking seems to eliminate these to the point where a
       | final pressure cooking removes the rest. Drain the water, or slop
       | some of the soak water in the next batch of beans to inoculate.
       | 
       | I have found that if I let the soak go too long that a good deal
       | of lactic acid builds up in the beans which causes them to take
       | longer to cook. Rinsing well and then adding a 1/4 teaspoon of
       | baking soda seems to neutralize the added acidity. The beans are
       | smooth inside and have a distinctly greater umami flavor, likely
       | due to some protein breakdown into amino acids.
       | 
       | Fun stuff.
        
       | cogburnd02 wrote:
       | The Chicago sculpture The Bean (despite its appearance) is not a
       | giant blob of solder.
        
       | silicon2401 wrote:
       | One thing I read once about beans is that their effects on you
       | have to do with whether you have the right enzymes for them. I
       | grew up eating rice and beans every single day of my life, and
       | never had issues with flatulence associated with eating beans.
       | 
       | A second, more important note is that an Instant Pot may be the
       | best way to cook beans. I toss in cold, dry beans and water, and
       | they're ready to eat in about 30m or so
        
         | dqv wrote:
         | I think there is something about the bacterial population in
         | your gut building up (like those bacterial population curves)
         | or gaining the genetic material to process beans. I started
         | eating a lot more beans some months ago. At first it was
         | horrible, I was a fart machine. By the third month on beans, I
         | barely had any flatulence.
        
         | ChildOfChaos wrote:
         | I eat beans everyday as part of my diet and I love my instant
         | pot! For sure the best way to cook beans!
        
         | FredPret wrote:
         | Not only ready but softer than any other method of cooking can
         | get them (at least when I'm the chef)
        
       | jihadjihad wrote:
       | I found this guide [0] from Serious Eats to be very informative;
       | I've made beans a few times using their advice and every time
       | they've come out great.
       | 
       | Salt your beans, soak 'em if you want to/have time and you're
       | _not_ making beans with thin skins like black beans, add some
       | aromatics and fat and you 're well on your way to a delicious
       | meal. Save the cooked bean broth and use it as veggie stock!
       | 
       | 0: https://www.seriouseats.com/beans-legumes-pulses-
       | varieties-r...
        
       | dsizzle wrote:
       | > There's always controversy surrounding beans.
       | 
       | Another topic to avoid this Thanksgiving!
        
       ___________________________________________________________________
       (page generated 2021-11-04 23:01 UTC)