"chefrwmiller" > wrote in message
et...
> A team of scientists from Simon Bolivar University, Caracas, Venezuela,
have
> developed a way of preparing beans that don't fill you up with gas later
on.
> It involves fermenting the beans with a bacterium that reduces the level
of
> compounds which cause flatulence.
>
> The researchers found that if you naturally ferment beans with a bacteria
> called Lactobacillus casei, they contain lower amounts of these compounds.
> Raffinose, a wind-causing compound found in beans, was reduced by 88% with
> this method.
>
> Therefore, this method could have two benefits:
>
> 1. People can eat beans and fart less.
> 2. The beans will be better, nutritionally.
>
> But this can not be done at home
>
> Hope this helped
>
That's why so many of us like to make refried beans from the beans that were
cooked in the pot some three days ago. Our favorite of all treats are
tostadas made with three or four day old beans, mashed and cooked in oil or
lard until peanut buttery in consistency and spread over a fried tortilla,
then other stuff on top. Avocado, tomato, chicken, chicharron, cilantro,
salsas.... whatever.

No gas problem. But then we don't have gas problems at any time with beans
since we boil the bean with a touch of lard which seems to change something
in the bean to make it fully digestible and prevents it from lingering in
the intestine where it begins to ferment and let off gas.

Wayne