Simple idea really. Some soaking does reduce gassiness from beans, and eating a Beano tab beforehand helps too. But they’re not a perfect, compete solution, even if combined diligently. And since this is a low cal, low annoyance way to cook mid week, I like to do it a lot. I thought this would be a simple Google, with a “Good idea” or “Doesn’t work” outcome, but I’ve never found an answer.
My premise is that Beano can only work so well, in the stomach, because the pH is wrong, and I wonder if smooth, non-meat food stays there for a long enough time.
Adding to the soak water is likewise not the perfect enzymatic environment, but at least its there for a long time.
So, what’s everyone’s (anyone’s – Bueller?) verdict?
A steady diet of beans is the most effective way to train your gut flora to not produce gas. Soaking the beans is of little value relative to the steady diet.
I’ll testify to that. In my childhood we had beans very rarely, and they gave me awful gas. In college I fell in with a vegetarian boyfriend, and beans became a common part of my diet. Very quickly, like in less than two weeks, they had no effect at all on me.
I think Beano acts on your gut, not on the beans. Soaking it into the beans and then cooking them would likely reduce its effectiveness, and dilute any reasonable dosage.
I’m going to assume that Beano works a lot like lactase pills, since the enzyme in Beano is closely related.
Commercial lactase pills are designed to work best in the heat and pH of the stomach. They can be added to cold milk but don’t work as well there. A different form of lactase, usually found as a liquid, is formulated to be added to the milk, and that kind doesn’t work as well in the stomach.
I’ve never heard of a liquid Beano designed to be added to soak water, and I can’t see how that would get into the bean to work. So I’m not hopeful your plan would either.
Beano contains an enzyme α-galactosidase, which converts certain oligosaccharides into simpler sugars. It is these oligosaccharides that, when they hit the large intestine, cause the bacteria therein to go crazy producing gaseous byproducts. In order for Beano to work, the oligosaccharides must be made available, which simple soaking of the beans will not achieve. Cooking partially achieves this, but then the heat will denature the enzyme.
I’m eating a bowl of homemade bean soup as I type. Beans didn’t bother me till I hit 50 or so. now days I take Beno & it works ok…
I read up on this over the weekend.
From Cooks illustrated Science of Good Cooking:
Soaking beans over night reduces the gas causing compound approximately 28%.
The hot soak method (Boiling water & soak one hour) reduces the gas causing compound approximately 43%.
I wish I could remember the name of the gas causing stuff.
Butt, eating beans often is supposed to help too.
By the way, Rancho Gordo Royal Corona beans are incredible!