The 'Bean' family includes many and varied varieties of
legume. (pea, soybean, lentil,
etc.) The vanilla
bean is unrelated.
Beans are a valuable food for
because they contain protein. They are also able to be
dried and stored for long periods of time without harm,
and then reconstituted simply by soaking and cooking. Many
varieties of bean are only used in this way. Others are
eaten fresh and steamed or boiled before use, needing much
Beans and Flatulence
One thing beans are renowned for is causing
This is because dried beans contain indigestible sugars
and starches which ferment in your gut. Soaking and simmering
with repeated water changes will eliminate this problem.
Start by soaking the beans overnight in the refrigerator.
Change the water, simmer for an hour, change the water,
simmer for another hour, change the water... for a total
of 4 to 6 hours.
Peas (including black-eye peas and chickpeas) are also
members of the legume family, but they do not contain the indigestible
sugars and starches that cause farting.
This problem is much more objectionable when beans
(causing gas volume) are combined with a sulfur source
(causing a strong smell). Sulfur sources include egg yolks
and pale dried fruit.
Legumes are used around the world, and are especially
popular in India
and the Middle-East.
They can be used in a wide variety of ways, including
Soups, such as mulligatawny and
Fermented into products such as soy sauce and
They are frequently added to
Varieties of Beans
Please see the individual listings for more information
about each variety.
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