how do you take the 'music' from dry beans
 

I cooked some Great Northern dry beans last week and they are the worst ever. The beans were bought last summer and were soaked for 12 hours in plain filtered water. Then put in the InstaPot with a recipe to create baked beans. They taste fine but the after effect was a disaster with major tummy troubles.

How do you use dry beans to actually be edible without the side effect. Planned to take them to my church potluck but as it is now--throw them out.

Help please.

My mom swore that a whole clove of garlic would take care of the problem. By leaving the garlic clove whole, it is easy to fish out of the beans before serving.

try soaking them overnight in salt water, then draining and putting fresh water in to cook them. Should reduce the problem and help older beans cook faster.

I don't have the problem, but I've read that adding baking soda as you cook them helps.

Beano. Chew Beano and there'll Be No gas. :D At least that's what they say... supposed to help digest the indigestible 'skin' on beans.

I always add about a fourth teaspoon of baking soda to my beans when I cook them. It bubbles up when I add it but later when we eat them, our stomachs don't "bubble". I used to cramp after eating beans until someone told me about the baking soda. I usually measure two cups of beans to cook and add the 1/4 tsp. of baking soda after the beans come to a boil. I turn them down, add my salt, pepper and about 1 tsp. of bacon grease and let them simmer until done.

I put Beano right into any beans (baked beans, bean soup, etc.) as they are cooking. It works.

When I sit down to a serving of beans, I add pickle relish to them. For me this takes care of any gas.

l/4 tsp baking soda to the batch of beans when you cook them.

Beeno is an enzyme and good for lots of stomach issues. For white beans add a can of 7 Up, for dark beans add a can of Coke.