2 Ways To Reduce Acidity From Beans Before Cooking

In this article, we’re going to look at ways to reduce acidity from beans so that it may be tolerated by people suffering from ulcers or acid reflux.

Beans are reality seeds found in the fruit or pods of plants belonging to the botanical family Leguminosae.

Many people suffering from gastroduodenal ulcers find it difficult to eat beans because of their increased acidity. But here is the good news, you can eat as many beans as you can if you follow the provided methods of preparation in this article.

What makes beans acidic?

Beans contain a very vital component known as phytic acid. This interacts with bacteria and releases a substance called inositol, which helps the liver process fats and help in muscle building.

The acid is called an antinutrient because it interferes with the absorption of minerals.

When you consume food containing phytic acid, like beans, it binds with iron, zinc, magnesium, and calcium, and hence your body can’t absorb these elements.

The amount of phytic acid can also reduce protein absorption from foods.

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Method 1: Soaking and Discarding Water

Headline: Soak and Toss: A Simple Solution to Reduce Acidity in Beans Before Cooking

1. Rinse the Beans: Start by rinsing the dry beans thoroughly under cold running water to remove any dirt or debris.
2. Soak Overnight: Transfer the rinsed beans to a large bowl and cover them with enough water. Allow the beans to soak overnight or for at least 8-12 hours. This soaking process helps to break down complex sugars and reduces the overall acidity in the beans.
3. Discard Soaking Water: The next day, drain the soaking water and rinse the beans again. Discarding the soaking water will also help eliminate some of the indigestible compounds and reduce potential gas-producing elements.
4. Cook as Usual: Now your beans are ready to be cooked using your preferred method. Whether you choose a stovetop, pressure cooker, or slow cooker, cooking them with fresh water will ensure a less acidic end product.

Method 2: Boiling and Draining

Headline: Boil and Drain: A Quick Technique to Neutralize Acidity in Beans Before Cooking

1. Boil the Beans: In a large pot, add the rinsed beans and cover them with water. Bring the water to a vigorous boil and let it continue boiling for about 10 minutes. This initial boiling process helps to break down complex sugars and reduce acidity.
2. Drain and Rinse: After boiling, drain the beans in a colander and rinse them thoroughly with cold water. This will remove the compounds responsible for causing gas and acidity.
3. Cook as Desired: Now your beans are ready to be cooked according to your recipe. Whether it’s a savory stew, a delicious chili, or a wholesome salad, the reduced acidity will make your dishes easier on the digestive system.

Remember, reducing acidity in beans not only improves their taste and texture but also makes them more digestible and less likely to cause discomfort.

Incorporate these methods into your bean preparation routine for a more enjoyable and stomach-friendly dining experience.