To reduce acidity in beans, soak them in water for an extended period before cooking. This helps break down complex sugars that contribute to digestive issues. Rinse and change the water every few hours to remove phytic acid and enzyme inhibitors, which can cause discomfort.
Fermenting beans can neutralize some of the compounds responsible for acidity. Lactic acid bacteria produced during fermentation break down sugars and enhance nutrient absorption. Leave the beans in water with a tablespoon of acidic medium like apple cider vinegar or whey for 12-24 hours before cooking.
3. Adding Baking Soda.
A pinch of baking soda can help reduce acidity in beans. Be cautious with the quantity, as too much can affect taste and texture. Add a small amount during cooking, and avoid using this method regularly as it may compromise the nutritional value of the beans.…See More