The "SECRETS" to 100% gasless beans #gaslessbeans #beansecret #cookingdrybeansathome

Make your beans completely digestible with these 2 cooking secrets I've learn over the years. It is easy, affordable and quick to make a large amount of beans without preservatives and that tinned canned taste. Did you know that 1 bag of dry beans once cooked renders the equivalent of 12 - 14 cans of beans for less than $2? That's a huge savings. Here's our gasless bean recipe: Sort your beans and remove any damaged, discolored or split/broken beans. Cover your beans with purified water in a large bowl or pot. Sprinkle with 1 TBLS of baking soda (this helps breakdown the outer layer that causing painless gas) Allow your beans to soak for 12 - 24 hours. Drain your soaking liquid, rinse your beans and place them in your stockpot for cooking. Cover your beans by 2 inches with clean purified water. Bring your heat to high and add for flavoring: 1 whole onion cut into 4 or 6 parts. With the stem attached (makes for easy removal after the beans are cooked). Add 4 cloves of minced garlic, 2 - 4 bay leaves and the 2nd gasless ingredient the Mexican herb "Epazote". Add 2 - 3 stems of the Epazote herb. Bring your beans to the boil and then lower your heat, cover your pot and allow beans to simmer for 30+ minutes. Use a large enough pot that your beans don't overflow. At the 30 minute mark check your beans every 10 minutes. ** Each bean type, black, pinto, red beans, mayocobas, pervian etc have their own cooking time. Some beans are done in 30 minutes, some take 1.25 hours. It depends on whether you like them al dente, or fully cook. Also a bigger cook batch will take longer ** If your beans develop a foam, skim off the foam BEFORE draining. This foam is where alot of the gas has been released. Not every batch of beans renders foam, again it depends on the brand or type of bean. Once your beans are cooked to your liking. Drain in small batches and remove the: onion pieces, bay leaves and Epazote herb with some tongs or a fork. You can use your cook beans in tacos, burritos, black beans soup, refried beans, buddha bowls, in salads or as a side. While still hot, you can "can" your beans in ball jars for preservation. Once cooled fully, you can also preserve a portion of your beans by vacuum sealing, then freezing for upto 6 months. Thanks for watching!