Recipe: Beans need proper soaking to make them edible and reduce gas-causing sugars.
Beans also provide fiber (soluble and insoluble), protein and other nutrients.
I also add other grains, nuts and seeds such as rye, organic wheat berries, oat groats, millet, amaranth, quinoa, walnuts, sun flower seeds, or peanuts for example.
Soak two times with filtered luke-warm water and a 2-3 teaspoons of baking soda for 5 hours each. Rinse the water and add new fresh filtered water on each soaking. On third soak, turn on the slow-cooker to high. Add sea weed or kombu. This helps to absorb the gas-causing sugars.
Let cook until slow-cooker reaches high temperature. Reduce to low. Add other favorite vegetables and flavorings, such as garlic, sweet potato, carrot, cilantro, herbs and spices. Beans are cooked when they have softened and are easy to eat.
I might also add some bone broth or throw in a meaty bone like a chicken or turkey leg or wings and let cook along with everything.
In final hour of cooking, add sausage, bacon, beef or other favorite meat. I also like to add a little cream, butter, coconut oil to add a little fat, which helps bring out flavor. Fat is also very important for protein digestion. Fat is good, contrary to much public hearsay.
Let beans cool. Put in mason jars and refrigerate for later consumption. Eat with yogurt, melted cheese, sauerkraut for digestion, or make your own nachos or tacos.
If you still get much gas by eating beans, then you can try taking enzymes that contain alpha-galactosidase, such as in Beano or other digestive enzyme products.
Following Weston A. Price