by Cindy @mycountrytable 69 Comments
Learn How to Take The Gas Out of Beans with my one simple trick. My trick for removing gas from beans is none other than baking soda. It works perfectly and you won’t taste it in your beans. It gets rinsed and removed from the beans prior to cooking them, and it works!
Ever wish you could take the gas out of your favorite beans? Well, you can with this tip I’m about to share with you. Yep…I have a secret ingredient that will de-gas your beans every time. I’ve been using this secret ingredient for years to de-gas my beans. I learned this little tip from my mother many years ago and now I want to share it with you. Read on to see what my tip is…
Here’s what you need to do…
Soak your beans in some cold water overnight as you normally would and rinse them…
Now, are you ready for my secret ingredient?
Now add 2 teaspoons of Baking Soda…what? That’s right,Baking Soda.
Cover the beans with water and make sure you use a deep pot. You’ll see why next…
And bring them to a boil. Note: Do not walk away from the pot of beans during this step or youwill be sorry! The water will begin to foam up…
More…
And more…before it starts to boil. As soon as it starts to boil, remove it from the heat…
Drain the beans. The water will look green but don’t freak out…
And rinse them thoroughly…
Then return them to the pot and cover them with fresh water and season and cook as normal…
Clickhereto see my recipe for Perfect Corn Muffins!
Clickhereto see my recipe for Navy Beans and Ham!
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posted by Cindy @mycountrytable on January 22, 2017 (updated March 23, 2024)
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69 comments on “How to Take The Gas Out of Beans”
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Peterson — Reply
Have you ever added cheddar to navy bean soup. I have not but what do you think?
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Cindy @mycountrytable — Reply
Hi Joyce, I would think not, because the canned beans have already been cooked.
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Lorraine — Reply
Hello, would this work on pinto beans?
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Cindy @mycountrytable — Reply
Hi Lorraine,
Yes, it will work on any type of beans.
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Daniela — Reply
Hmmm. My mother used to add a tsp of baking soda to her beans when she soaked them over night, but she never boiled them. I never knew what it was for. I’ll try this method next when I make chili.
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Helen Perry — Reply
Thanks so much for sharing. I have used baking soda but haven’t soaked the beans overnight. My husband loves beans but doesn’t like to eat them as often as I do because they really have a toll on him. I’m very grateful to you because I finally know what to do. He will be very grateful for you also because he loves them so much. Again, thanks sooo much.
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Cindy @mycountrytable — Reply
Hi Helen,
I’m happy to share this tip for cooking beans. My mother did this for years, so I thank her for the tip. Just watch them closely once you add the baking soda because they will come to a boil and the baking soda foam will boil over very quickly. Happy Thanksgiving!! Cindy-
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Cindy @mycountrytable — Reply
Hi Jill, Unfortunately no, because they’re already cooked.
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Helen Perry — Reply
Am very grateful to you for sharing “How to take gas out of beans”. My husband will be very very grateful for you also.
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Betty Ngeny — Reply
Thanks for the new method of cooking beans I am going to try. I have been using a method that takes 24 to 48 hours to degas my beans . Thanks will try this and come back to you be blessed.
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Cindy @mycountrytable — Reply
Hi Betty,
You’re welcome! Yes, I’d love some feedback! Happy Holidays!! 🙂
Cindy
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Debbie — Reply
Does this work if you use canned beans?
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Kelly Schroeder — Reply
Thought my mom use to add cream of tartar
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Lisa M Schaal — Reply
I am canning my beans, is it possible to do this and then can them?
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Cindy @mycountrytable — Reply
Hi Lisa, I can’t give you a clear answer on the canning part. It depends on how you prep your beans before canning them. Taking the gas out does not cook the beans. Whether you are canning cooked or uncooked beans, you should still be able to do the removing the gas step first.
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Lisa M Schaal — Reply
Thank you! Since I don’t cook my beans before I can them I think it may work. You can bet I will try!
Love your blog!!
Blessings! -
Jane — Reply
Is it safe to cook the beans in an instant pot after de-gassing them with baking soda? I wouldn’t want my pressure cooker to foam and clog up.
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Cindy @mycountrytable — Reply
Hi Jane, I haven’t done so, but I don’t know why not. Either way, you have to rinse them, and they should no longer foam up after they’re rinsed.
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Sandra Huff — Reply
After they are degassed, they are not fully cooked, correct? Can the beans be frozen at this point? I have a 3 lb bag of pinto beans that I would like to cook and freeze and finish cooking them when we are ready for beans
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Cindy @mycountrytable — Reply
Hi Sandra, Correct. They are not cooked. I have not tried freezing them at this point. However, I don’t see why you couldn’t. Just make sure, you rinse them 2 to 3 times before freezing them.
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Marilee — Reply
I am referencing only pinto beans here. I don’t like my pinto beans to get that weird purplish color that pinto beans get, and my method seems to also get rid of the gas. I cover them with about 2-inches of water, cover the pot and bring them to a boil and cook for about an hour, until most of the spots are gone, then drain and rinse and refill the pan with water about an inch over the beans and finish cooking them. No purple and no gas.
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Brenda L. — Reply
I do this as well. My MIL used this trick that my husband shared with me when we married…it works!!
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Vickie — Reply
What about frozen beans can you degas them?
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Cindy @mycountrytable — Reply
Hi Vickie, Only if they are uncooked. If they’re already cooked, you can’t degas them.
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Barbara G Dolan — Reply
I was thinking one the two things my mother said to add to beans was either baking soda or cream of tarter. The note fell off the inside of my cabinet door and now that I am old, I couldn’t remember what was the second item, which I see it is what I was thinking, which is baking soda. Thank you and good old Pinterest! My Mother (therefore I) washed my beans several times then put them on the stove to cook. No soaking overnight and they were always ready in 3 hours.
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Paulina — Reply
Hi Cindy, since the beans are soaked for 8 hours, do they take less time to cook
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Cindy @mycountrytable — Reply
Hi Paulina, Yes, they take about 2 hours for me.
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Jessica Inman — Reply
I do this all my dried beans but I don’t soak my beans at all. When I want to cook them I wash them fill my pot with water and add whatever meat I’m using as seasoning (favorite is ham hocks) cook for about 30 min I add my beans and baking soda bring it back to a boil turn down on low and cook until I like them. You can’t tell the baking soda is in them at all. I learned this from my Granny.
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Cindy @mycountrytable — Reply
Hi Alwon, Use 1 teaspoon. A little goes a long way.
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Sue — Reply
How do I do this when I’m using chili beans? Anything I can do AFTER I’ve already made the casserole?
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Cindy @mycountrytable — Reply
Hi Sue, Unfortunately, this has to be done to uncooked beans.
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July — Reply
Thank you for sharing that secret..
After the foam appears then I rinse them and put the same amount of water, also they don’t loose all the flavors and good stuff in them? Thank you!-
Cindy @mycountrytable — Reply
Hi July, You’re welcome!
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Tim — Reply
Wondering if this method will work on cabbage? If cutting and soaking it in the same manner.? Any thoughts?
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Cindy @mycountrytable — Reply
Hi Tim, I’m not sure, but if you do try it please let the rest of us know if it works. 🙂
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Sharon — Reply
My mom taught me to do this, too. Works like a charm every time!
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Helen Gooding — Reply
Hi Cindy,
Is this a necessary or even a helpful step for beans that have been sprouted?-
Cindy @mycountrytable — Reply
Hi Helen, That’s a very good question, one I’ve never thought about, and one that I’m not sure if can answer. Sprouted beans get soaked just like un-sprouted dry beans, but I’m not sure if the baking soda will effect the sprouts. Sorry I can’t give you a more definitive answer.
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Lisa — Reply
I believe studies have shown that adding baking soda will remove some of the vital vitamins in the beans.
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DarryH — Reply
another method that works. peel and quarter a raw potato. Cook it in with the beans. Be sure to remove the potato quarters after cooking. The potato will soak up whatever causes gas. Warning: DO NOT eat the potato. My sister cooked her beans with the potato, but forgot the remove the potato. My brother-in-law ate all the potato, not knowing it’s purpose. His gas was so bad that she actually left the house!!
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Connie — Reply
I always add potato to my ham and bean soup and because I soak my beans and rinse them well,, I do not have issues with them causing gas or eating the potatoes.
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Denise — Reply
Will this method work with canned beans? I’m having major problem with garbanzo beans. I will try your method, but wondering if I could just drain them and then bring them to a boil with baking soda if that would help thank you for your time I need to learn to eat them.. thank you very much
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Cindy @mycountrytable — Reply
Hi Denise, No, because they’re already cooked.
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Jane Steele — Reply
THANK you very much for the de-gas beans!!! (Crohn’s disease)
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Cindy @mycountrytable — Reply
Hi Jane, You are so welcome! 🙂
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Vivle Campbell — Reply
I never tried this method but I will I don’t eat no one’s beans except my own because of gas.but I put a 4th teaspoon about when they get half done they foam a little while stirring the mandatory it takes the gas of that way.i do my greens the same way for I have acid reflex and gas really isn’t good for me. But I will be trying your way and show my kids that too Tha nk you for sharing this..I t sounds wonderful..
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Cindy @mycountrytable — Reply
Hi Vivle, You’re very welcome! 🙂
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Monique Smith — Reply
Hi ! I also, as a child, learned to use baking soda. Except, all you do is, when soaking your beans, you have the baking soda mixed into the water. And, another way to de-gas is to preboil beans, as you described, no baking soda in water. And, you discard that water from first boil of the beans, then add fresh water and cook as usual.
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Sheri Jones — Reply
I have done this all my life. But to tell the truth. I cant tell the difference. Now that I’m 66 maybe it’ll make a difference. 🙂 .
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Dee — Reply
Thank you so much. I don’t cook beans very often because my husband has a sensitive stomach. I will definitely give this a try!!
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Cindy @mycountrytable — Reply
Hi Dee, You are so welcome!!
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Pamela Bourque — Reply
I will try this my next pot! Beans make me miserable with trapped gas, so I usually barely have a serving. But I love beans!
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Titiana Steinman — Reply
Hi Cindy! I thank you for this great tip! I ALWAYS do this now before making beans. Even shared with family members. So thank you. I am wondering if you have any tips for removing gas from cabbage?
Thanks in advance. ? I-
Cindy @mycountrytable — Reply
Hi Titiana, Not off hand. Some people place a whole potato in with the cabbage.
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Elly — Reply
Thank you so much, Cindy!
I have avoided beans for over 40 years because of the gas. Now I’m going to try this – I love the taste of beans!-
Cindy @mycountrytable — Reply
Hi Elly, You’re so welcome!
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Faye Keifer — Reply
What Can we use for canned beans? Thank you for the tip.
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Cindy @mycountrytable — Reply
Hi Faye, Canned beans are already cooked. I suppose you could add the baking soda, bring to a boil just for a few seconds and rinse.
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Rebecca Weyer — Reply
Can i do this with lentils?
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Cindy @mycountrytable — Reply
Hi Rebecca, They’re both legumes, so yes…you should be able to.
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tr — Reply
Hi Cindy,
Thanks for the tip! I don’t eat beans, not a fan of the texture, but I love hummus..
So my question is, you said once you’ve prepared you beans cook as usually, are the beans at that point ready to use for making hummus or do I need to cook them further, and for how long.
Again , thanks so much!
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Cindy @mycountrytable — Reply
Hi Tr, I’ve never made hummus, but you would still have to cook the beans down as usual, as if you were going to eat them as beans. At that point, they would easily mash.
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Ruth Pontiflet — Reply
I used your baking soda tip for helping beans not be gassy. I haven’t tasted the beans (pinto) yet but wanted to leave this comment…. Maybe I didn’t rinse the beans enough because during the cooking process, the foam began to rise. I skimmed as much of the foam off the top and pray that there is no baking soda taste. Next time I’ll rinse and let beans soak in warm water and drain before starting the cooking process. Thank you for the tip, I will use again.
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Cindy @mycountrytable — Reply
Hi Ruth, You’re welcome! Yes, it sounds like you just didn’t get them rinsed enough.
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Kathy Jimmy Brown — Reply
I saw in recipe you used 2 t of baking soda. Later you mentioned only using 1 t. Which is best? I usually cook 4-5 cups of beans at a time. I did this once. The beans were fabulous. NO GAS AT ALL. Thank you. We love beans especially Pinto
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Cindy @mycountrytable — Reply
Hi Kathy, It’s 2 teaspoons of baking soda. Sorry, I reviewed the post and I can’t find where 1 teaspoon is mentioned. However, if not cooking a small bag of beans, I’m sure 1 teaspoon would be enough.
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