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| • Be sure to check all beans before rinsing or soaking. Remove beans with shriveled or broken skins or the occasional pebble. |
| • For every 1 cup (250 mL) of beans, soak with 3 cups (750 ML) water. |
| • Always discard the soaking water and rinse beans well. This washes away the carbohydrates and sugars that cause most gas. |
| • Make sure your pot is big enough as beans double or triple in size during cooking. |
| • To prevent foaming, add 1 teaspoon (5 mL) of oil to the cooking water. |
| • Always cook beans slowly and thoroughly. |
| Long Soak: |
| Let stand 12 hours or overnight. |
| Quick Soak: |
| Bring beans and water to a boil in a saucepan. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. |
| Microwave Soak: |
| Combine beans in microwaveable dish. Cover and microwave on high for 10-15 minutes. Let stand for 1 hour. |
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