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From: Sassy (
Subject: "Gassy" pressure cooking of beans (response to your responses)
Date: March 19, 2003 at 10:57 pm PST

Iím moving my ďgassyĒ pressure cooker question and my response to your responses over here. See link below for my original post on the McDougall Board. Thanks to Sabrina and Jeff for this new board! And thanks to all of you for your suggestions.

LoriM Ė It could be that the beans were old but I had just purchased both the black beans and lentils from my grocery store. They are usually fine.

Thanks for the Kombu suggestion, everyone.

I always presoak overnight when I cook standard stovetop method and rinse really well before cooking to help prevent gas, sometimes rinsing more than once per soak. I also use distilled water to presoak. It is good to know that youíve also had similar problems with the hard and overcooked problem in the same batch. I was feeling like a "pc" freak.

I got the Kuhn Rikon pressure cooker. Iím getting the hang of using it but wonít do much with it bean-wise if we canít resolve this problem. We feel like we are going to explode (or pass out from the smell!) Iíll concentrate on some of the other recipes, per your suggestion, but drats, I was hoping this would work for the beans.

Robertaj Ė I donít think they were old beans. As I stated above, I had just purchased them from a reliable source that seems to cook fine with standard stovetop, presoaking methods. And it was two different types of beans/legumes; two different packages.

Maybe this is just an altitude problem. But Iíve talked with neighbors who use pressure cookers for their beans and they donít seem to have this problem. Could it be my brand new pressure cooker?

Iíd be interested to hear what Jill Nussinow has to suggest?

Iíll also look for Gas-Ex but I thought that was prescription.

Sabrina Ė I usually avoid the quick soak method because it doesnít seem to work as well here at this altitude (similar results as with the pressure cookerómushy and undercooked in the same batch) and more gas. The overnight soak seems to work every time with standard stovetop as long as I give it enough time to cook thoroughly.

My elevation is somewhere between 4300 and 7000. The city floor is around 4300 but then I live on the foothills of a mountain. It may be around 4500, 5000, or even 7000 feet. No one can seem to say for sure, as our valley is along a mountain range and everyoneís homes are at different elevations. Frustratingly hard to figure out. But Iím not as high as some of those Peruvian Andes mountains, some as high as 24,000 feet. Whew! (Have you seen them? I was there and it is an incredible sight from the air!)

Guy Ė Thanks for your quick (hot) soak suggestion. My experience has been the overnight long soak method prevents more gas than the quicker soak method. Many people have no problem with gas using canned beans or the quick soak method. My family may just be more sensitive. I always try to cook my own beans, when possible, because of the gas problem. We even get bad gas from Taco Bell!

Any other suggestions? Thanks for your help.


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