health
You Soak Beans in Water, Change This HABIT
Beans are the undisputed king of the Serbian table. Whether fasting, with ribs, or as prebranac, it is a symbol of domestic cuisine and a meal that brings the family together. However, even the most experienced housewives often face two problems: standing by the stove for a long time until the beans finally soften and the unpleasant bloating that follows the meal.
TL;DR
- Beans contain complex sugars (oligosaccharides) that are difficult to digest, leading to gas and bloating.
- Hard water can also slow down the softening of bean membranes, increasing cooking time.
- Adding baking soda to soaking water makes it alkaline, helping to break down pectin and cook beans up to 30% faster.
- Adding apple cider vinegar or lemon juice to soaking water helps break down oligosaccharides, reducing gas.
- The recommended soaking method involves using warm water with baking soda or vinegar for at least 4 hours or overnight, then discarding the water.
- Rinsing again and boiling for 10-15 minutes before the final cooking is also advised.
- Adding digestive spices like bay leaf, cumin, or mint to the final cooking water can further aid digestion.