Fermented Beans - Fermenting Beans before cooking eliminates gas and improves Digestion. 

Fermented Beans
Fermenting beans before cooking increases digestibility and reduces gas and stomach pain.
Soaking and Sprouting is not enough.
Fermenting breaks down the proteins- lectins, removes simple carbs and indigestible starches that cause inflammation.
This technique can be used with pretty much any type of bean.
I am using the Peruana/ Mayocoba type of bean in this video.
I rinsed the beans in water very well. Then added to a jar and topped with some cut onions or carrots.
(The onions and carrots start the fermentation.)
Then add a 2% brine (2% brine is 1 cup water with 5 grams salt) to the jar and leave room for the beans to expand. They usually double in size. Fill the brine water to the top of the jar.
(If you don’t have a scale, I did about a tablespoon of salt to 3 cups water for the brine.)
Then cover with lid and wrap jar with a towel to keep light off it. (Light kills fermentation).
Leave it on the counter at room temperature for 2 days. You can ferment longer to break down more to make even more digestible but transfer the jar to the fridge after 2 days on the counter. You can let ferment for up to a week in the fridge after on counter time. I only did the 2 days on counter and I was able to digest very well.
Then when it’s time to cook bring a pot of water to a boil. Rinse the beans and remove onion and carrots. Then add beans to the boiling water. Some foam will come to the top. Remove foam with a spoon. Then add one clove of garlic. Boil until soft. These beans took one hour. Then serve!
These beans were so good! I had 4 bowls. And I didn’t have to worry about the gas and stomach pain I usually get after eating beans.