Many people experience some type of gastrointestinal discomfort after consuming different kinds of beans. However, baking soda is often touted as a great solution for this type of problem. But does adding baking soda to beans really accomplish anything? The answer is yes. Here are two different approaches to adding baking soda to beans that work for many people.

Perhaps the most common approach is soaking beans in water with baking soda added. This approach is often used with dried beans, but also can be used with fresh beans as well. One strategy is to place the beans in a large pot of water and bring them to a boil. This action helps to soften the capsule around the beans. After removing the beans from the heat, add in baking soda and stir the water until the soda is evenly distributed. Allow the beans to soak overnight, then drain and rinse thoroughly. Once this is done, the beans are ready for cooking.

Along the same lines, some people understand that the best approach to adding baking soda to beans is to simply place the beans in tepid water and add the baking soda. After one quick stir, set the beans to soak overnight. A quick rinse and the beans can be cooked and consumed without any worries about flatulence.

A different approach to the practice of adding baking soda to beans is adding the soda during the cooking process. Instead of soaking beans with baking soda before cooking, a small amount is added to the water during the cooking process. However, cooks who recommend this approach note that no more than 1/8 teaspoon should be used in a large pot of beans, as more of the baking soda will reduce the amount of Vitamin B1 present in the beans. Also, this method can leave the beans with a taste that can be described as a little soapy. However, if the beans are destined for use in a recipe where a lot of herbs and spices are employed, this will probably not be an issue. With either method, adding baking soda to beans will prevent flatulence and make it possible to enjoy the beans without after effects.