How to reduce gas in my cooked chili

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4 Comments

Lori T. October 10, 2019
There are a couple things you can try besides the enzyme drops. First, soak the beans overnight in salted water. Next day, drain them and rinse them twice in fresh water. Then cook them in a pot of fresh water. You can also add a pinch of baking soda to the cooking water- but no more than a small pinch- less than 1/8 teaspoon is generally enough. Cooks from South American swear by the herb epazote, as a means of reducing gassiness from beans as well. You can get it dried from Mexican food stores, or order it online from several places. Just like the baking soda, you don't want to use too much or it can take over the dish. It adds a rather earthy flavor, which some people don't like. Canned beans also tend to cause fewer problems, though I'm not sure why this would be.
 
Bill S. October 10, 2019
The chili was allooking ready made
 
Bill S. October 10, 2019
The chili was all ready made
 
Gammy October 10, 2019
Try Beano afterward. With Beano there will be no gas, or so they say.....
 
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