Digestive Friendly Beans
Most people have digestive upset when eating beans so realistically these digestive-friendly SCD beans should be how everyone prepares their beans! Skip the cans as they contain starches and inflammatory ingredients, opt for dried beans prepared the correct way.
HOW DO YOU MAKE DIGESTIVE FRIENDLY SCD BEANS?
The process comes down to properly soaking, rinsing, and cooking your beans. It takes planning ahead but is SO worth it when you can eat a serving of kidney beans and NOT bloat or be in pain.
WHY ARE DIGESTIVE FRIENDLY SCD BEANS BETTER?
By soaking the dried beans and rinsing them after, you are removing the indigestible sugars. This helps with allowing your stomach a simpler digestive process when breaking down beans in your stomach and intestines. The more sugar compounds ingredients have (yes, all food has a sugar compound NOT just sugar or fruit), the harder it is for your digestive system to break it down to absorb the nutrients and rid the waste. When you have an IBD or digestive upset, removing the sugars prior to consuming saves your stomach from having to work harder to break them down or even not being able to break them down completely and doing damage on your GI tract instead.
Ingredients
2 cups dried beans or legumes
water to soak
1cup water to cook
pinch of salt
Directions
1.Soak your beans.
This is the MOST important step and is how legumes/beans are made SCD legal. Place your 2 cups of dry beans into a bowl and cover with water until about 3 inches of water are above the bean level. Let this sit covered on your countertop for 10 - 12 hours (black beans I let sit for 10, other beans 12).
2. Rinse your beans.
After 12 hours of soaking, take a colander and drain your beans in the sink. Run cold water over them to be sure the sugar content extracted from them in the soaking process is removed fully.
3. Cook your beans.
I prefer to use my instant pot so I place the 2 cups of beans and 1 cup of water in the instant pot. Stir and then add the pinch of salt. Place the lid on and cook on high for 10 minutes. Allow it to self-release for 3 minutes then trigger the release of steam the rest of the way.
4. Drain and store.
If there is an extra amount of water, in the end, I drain it in the colander again. Then I pour them into a pyrex container and store them in the fridge for up to 7 days. They can be eaten on their own, added to soups, added to meat patties, tacos, etc.
