Based on the provided reference, you can reduce the effects typically associated with the liquid surrounding beans, specifically gas, by using a long soaking method with frequent draining and rinsing.
The reference details a process that focuses on reducing the gas-causing compounds that leach into the soaking water. This method involves actively managing the soaking liquid rather than simply leaving the beans untouched for an extended period.
Method: Long Soak with Frequent Rinsing
This technique is designed to minimize the uncomfortable side effects sometimes linked to consuming beans. The core idea is to remove the compounds responsible for gas as they release into the water.
Here's how the method works according to the reference:
- Initial Setup: Place dried beans in a container and cover them with water.
- Soak Period: Allow the beans to soak for a total of eight to 12 hours.
- Crucial Step: Drain and Rinse: The key to this method is interrupting the soak periodically. Every three hours during the eight to 12-hour soaking period, you must:
- Drain the water from the beans.
- Rinse the beans thoroughly under fresh water.
- Cover the beans with fresh water again to continue soaking.
By repeating the drain, rinse, and re-soak process every three hours, you are effectively removing the water that has absorbed the gas-producing substances. This helps to reduce these compounds in the final cooked beans and their liquid.
This method is a practical way to manage the properties of the water interacting with the beans during the crucial pre-cooking phase.
