I did! I was left wondering about the varieties, and the ones I have in particular (“puy”?).
I am down a lentil rabbit hole.
2 Likes
I think mine are just the plain brown ones. I make all manner of dishes with lentils.
Lentil Fritters
Lentil Pasta Bake
Lentil Hot Pockets
Lentil Meatballs
Lentils, Black Olives & Squash Casserole
Lentil Filled Sweet Potatoes
Lentils & Rice w/ veggies
I’ve made these several times and they among my favorites. It is a bread wrapped cheese and lentil fingers. I’ve also made them for a party. One of the guests was vegetarian (not vegan - so I was allowed to use cheese). She LOVED these as a walk around type finger food.
3 Likes
I had never used black lentils until I made this ragu Mushroom and Lentil Ragù. Their texture was perfect for this recipe. (I live all lentils)
2 Likes
You might be interested in this dried lentil / bean thread too:
1 Like
5 Likes
@shrinkrap post reminded me of these bread wrapped lentil cheese fingers I had made a while ago.
That got me thinking about the link sausages (I had in the freezer) and how I could bread wrap those (with some shredded cheese) to make something Sunshine could eat with just one hand. I made up some pizza dough the night before and batch cooked these Bread Wrapped Cheesy Sausage Links.
9 Likes
Anyone use epazote with beans? It’s a traditional Mexican/Central American herb that suppose to help with gas and digestion with beans. I’ve doing the more plant based protein thing for 6 months or so and the only thing that’s a hassle is massive gas.
I’m curious about what you think, if it works and how it tastes or flavors beans, or how you use it. Quick search says medicinal or petroleum aroma.
Not epazote.
But I soak beans for several hours, sometimes changing the water a few times for heavier / harder to digest beans. Some of the compounds that cause gas dissolve and are removed through soaking.
And I use asafoetida in many bean dishes, and ginger in some.
2 Likes
I soak beans over night, still plenty of gas. Might try baking soda with the soak. Thanks, never heard of asafoetida but will look into it.
Baking soda isn’t for gas, it’s to tenderize.
Which beans are you using and how?
Baking soda does soften beans, often causing the skin to rupture if not careful. Cooking pinto, red beans, black eye peas and a few others.
Otherwise, several websites have stated baking soda in a bean soda removes gas.
- Baking soda decreases the amount of gas-producing oligosaccharides when added to beans.
I’d look at sources from traditional bean-eating cultures to see what they do with their beans to make them more digestible.
1 Like
That’s exactly why I asked about epazote, a tradition herb from Mexico.
2 Likes
Asafoetida is a spice commonly used in Indian cuisine. You can find it in Indian grocers if you have access to one.
Do you rinse off the cooking water after cooking the beans? I do that, it seems to help.
I also rinse plain canned beans several times before using. I don’t have a gas issue but some other people in my house do, sometimes.
I use epazote but for flavouring. Haven’t compared the gas output from beans with or without epazote.
Have you tried taking Beano?
2 Likes
I rinse the beans, then soak overnight, dump the soak water. I do NOT rinse the cooked beans, particularly for pinto and red beans with ham hocks. Pinto because of refried, red beans because that water carries flavor. I will rinse canned beans because I have no idea what’s in it.
Don’t use Beano. MD said Gas-X which I assume is similar. It reduces gas but not consistently. I will try epazote. Have to go the Mexican market. It’s interesting because pinto or refried beans from a Mexican restaurant only gives me mild gas.
1 Like
Sometimes, I rinse the water after the beans are mostly cooked, then add fresh water, bring to a simmer, then add the meat, and simmer longer to get that flavour into the beans.
I mostly make frijoles charros with bacon or chorizo.
I hope the Gas X helps.
1 Like
FWIW, some years back I introduced more beans into our meals. It proved, um, necessary to add more bean-based meals gradually. Our bodies needed to adjust, which actually didn’t happen at the same pace. All good now.
Still won’t touch supermarket hummus though, because my digestion complains. 
(I can eat hummus, just not the packaged stuff.)
ETA: I also found this on the topic in Rancho Gordo’s FAQ;
“Another favorite subject! In our business, we call this a “Gift With Purchase.” Interestingly, in countries where legumes are a daily staple—like Mexico and India—people don’t seem nearly as concerned about it as we are in the U.S. We believe the more regularly you eat beans, the less you are bothered, despite what that old childish rhyme might say. If you haven’t had beans in a long while and saddle up to a huge bowl of chili, chances are you may suffer. But when you incorporate beans into your daily diet, they rarely are a problem.
Many people believe that soaking the beans and changing the water helps minimize gas. Others swear by adding ingredients like kombu (a type of seaweed) or epazote (an herb commonly used in Mexican cooking), both of which are thought to ease digestion. If gas is a concern for you, experimenting with these methods might be worth a try!”
1 Like
a few more ideas
https://www.seriouseats.com/how-to-reduce-bean-gas-tested-11883862
I believes Gas-X treats gas and Beano prevents it. I use this supplement from Target which does both: https://www.target.com/p/gas-treatment-and-prevention-110ct-up-38-up-8482/-/A-47939611
1 Like
