Using baking soda during this process can help reduce the gas which consumption of the finished product creates (See Reference 2). Put the dried beans in a pot and add enough water to cover them. Heat the water until it starts to boil and then remove from the burner.
Soak them with a small amt of baking soda and sprinkle a pinch of baking soda in them while they are cooking. You can see the gas bubbles! It does not change the taste and gas is greatly reduced. I still get severe, debilitating flatulence from beans and I have been eating beans for years and years.
To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won’t hurt them).
Pour off the water, rinse the beans thoroughly, cover the beans with fresh water and add about one teaspoon of baking soda to the mix (See References 1 and 2). Let the beans soak at least overnight (See References 1 and 2).
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