Why doesn’t this exist?

Take dried beans, roast 'em, grind 'em, and brew some bean juice?

I have no idea if it would taste good or not, but we don’t know if we don’t try.

Edit: I need to see what dried beans I have and maybe go shopping. I will give this a try with a couple different types of beans and report back if I fart or not.

  • @[email protected]
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    814 days ago

    Edit: I need to see what dried beans I have and maybe go shopping. I will give this a try with a couple different types of beans and report back if I fart or not.

    Hope you have some alpha-galactosidase at your disposal.

    The simplified explanation: A reason beans give some people gas is due to certain types of sugars and carbohydrates they contain. Those sugars are water soluble. Seems like brewing beans would concentrate those sugars and lead to epic tootage.

    Also, one method for reducing how much gas that beans cause is to soak them in lots of water. Basically, soak them for up to 8 hours, drain, rinse, and repeat a couple more times. It works on the same principal, that the soaking process will remove at least some of the problematic, water soluble sugars. Supposedly adding a small amount of baking soda helps, too. I’m less certain about that.

      • @trxxruraxvr
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        714 days ago

        Yes, many beans are, but kidney beans more than most. They need to be soaked and cooked for a significant amount of time to neutralize the toxins.

    • @z00s
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      314 days ago

      “Epic tootage”

      I think that was a Miles Davis album

    • @[email protected]
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      14 days ago

      I think Alton discusses this on Good Eats, and a long soak doesn’t really make a difference (according to him).

      He did have a solution, I just don’t recall. May have been baking soda.

        • @scutiger
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          614 days ago

          Alton John, a famous musician who sings about food.

        • @[email protected]
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          10 days ago

          I told you, Good Eats. I wasn’t ambiguous. And he gives chemistry reasons why.

          He has a food chemist that explains things.

          So stick it where the sun doesn’t shine.