Beans, Beans, the Magical Fruit...
... if you soak them, you won't toot. Yep, it's true. I was recently asked by a friend why I bother to soak my beans overnight before I cook them and I realized there are actually tons of reasons why: Soaking beans minimizes gas because soaking them helps remove the complex sugars from the bean's outer layer that is indigestible to us. Soaking beans in hot water (I just used water I boiled in the kettle) also reduces their levels of phytic acid which helps with nutrient absorption by about 50% . This can't be achieved as well if you just try to cook them. (Sprouting before cooking is also a great way to increase nutrient absorption.) Soaking beans minimizes the time you need to cook them so a) you will preserve the most nutrients from doing so (think more vitamins, minerals, etc.); and b) you'll save energy by not having to keep the burners/oven as long! Word of caution: RINSE your beans after you've soaked them! Don't use the old water to cook them...