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RE: jewish cuisine #1 Cholent, the king of Shabat - Recipe in pictures by steps
One way to get around it is to dip the beans in cold water for at least 24 hours prior to the cooking ( changing to clean water every 8 hours or so ) , and all those "side effects" will vanish :-)
@windforce
Also it will dissolve all those enzyme inhibitors that hurt the digestion, soaking and rinsing is practically a necessity when dealing with legumes
so true!!