Well, I recently did some cooking with beans. White northern navy beans to be exact. Interesting the history of these beans. Yup, the standard food staple of the worlds navies. Beans and salt pork right from a barrel. They packed the sailors in small quarters and it got noisy and smelly. Beans will do that. I studied up on them and they fall into 3 categories, reasonable, middle of the road and definitley gaseous. Navy beans fall into the 3rd category. I made a big kettle of bean soup and simmered all the ham bones we saved from our Cuban sandwiches and saved the broth and scraped off the meat from the bone. That soup was the most excellent tasting soup ever, however it did hit hard. From my studies, beans are one of the favorites of Vegans and vegetarians. They have to contend with the ongoing problem of good tasty source of protein and put up with side effects. Beano is not very effective from reports I read. The only thing to reduce is to soak, drain, soak, drain, ad infinitum. The one thing positive is the reason one has so much reaction is because the intestines have not developed the proper bacteria to digest the basic bean and their cooked husks. So after eating beans for some time, the system developes the bacteria to primarily digest without so much of the side effects. That soup tasted so good, I know since I ate most of it by myself day in and day out.

Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old. Ha Ha!

The other item I made with beans was an Oklahoma bean pie. It came out fine. Reminded my wife entirely of Chinese Red Bean dessert items. The pie itself was plain looking in the single crust. I think some melted chocolate in a layer or drizzled around would have done wonders on appearance. Probably will move on to something more appealing like Rob't E. Lee orange pie. Just the name sounds appealing.
Picture
Picture