One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

First of all, you want to do the soaking with almost all of the larger beans because that will take care of the gas, and second of all... they want to be seasoned and flavored.

There is a water soluble sugar that is in beans called oligosaccharides, and they are indigestible by human beings. They ferment during the digestion process, and hence, you have gas.

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