WASHINGTON, April 26 (UPI) -- Lovers of bean dishes from chili to the thick Tuscan soup Pasta e Fagioli will be thrilled to hear their food favorites are no longer rude.
Researchers from the Simon Bolivar University in Caracas, Venezuela, have discovered, the BBC reports, that by adding a particular friendly bacterium that increased the beans' natural fermentation process, their toot-ability was dramatically reduced.
What causes flatulence is bacteria living in the large intestine breaking down elements such as the soluble fiber in beans that arrive undigested from higher up in the gut.
The study appears in the Journal of the Science of Food and Agriculture and finds that the addition of bacterium Lactobacillus casei reduced soluble fiber by two-thirds and the amount of raffinose, another flatulence-causing substance, by 88.6 percent. A further benefit was the increase by 97.5 percent of insoluble fiber, which is believed to force toxins out of the digestive system.
If the food industry takes note and adds the good bacterium to beans, this will be good news for consumers.
Beans of all shapes and colors are highly nutritious and extremely cheap, which is one of the reasons they are a mainstay of diet in so many countries in the developing world.
They are rich in complex carbohydrates, high in folate (folic acid) and contain more protein than any other plant food. Most varieties also provide impressive amounts of iron, zinc, potassium, magnesium, manganese, phosphorus and thiamin.
But the anti-social aspect of their ability to deliver -- after wheat bran -- the highest natural source of dietary fiber in the plant kingdom has kept them at arms' length from too many sensitive individuals in the developed world.
Don't think of them primarily as winter fare. They are eaten year round in countries from India to Brazil where winter barely registers. In fact, they make a perfect summer option when you would far rather spend time outside than in the kitchen.
The Greeks adore "Gigantes" (pronounced "Yigandes") -- giant butter beans which they serve, like almost everything, at room temperature. These go well as a dish on their own served with a crisp green salad and some fresh crusty bread. Or they can play a secondary role to roast chicken or grilled flank steak or sausages.
-- 3 pounds dried butter or lima beans
-- 1 pound ripe tomatoes, roughly chopped
-- 12 green onions, roughly chopped
-- 1 clove garlic, peeled and finely chopped
-- 1 tablespoon dried dill or a handful of fresh, finely chopped
-- 1 teaspoon dried mint, or a tablespoon of fresh leaves, finely chopped
-- ½ pint olive oil
-- 1 teaspoon sugar
-- salt and freshly ground black pepper to taste
-- Soak the beans overnight in plenty of water, then drain and bring slowly to the boil in fresh water.
-- Simmer gently until soft but not mushy.
-- Warm the olive oil in a heavy bottomed casserole, then add the onions and garlic.
-- Soften, then add the tomatoes, drained beans, herbs, sugar and seasonings.
-- Add a cup of water and simmer gently until the water has evaporated and a thick tomato sauce surrounds the beans, about 30-40 minutes. If the beans are still not soft, add a little more water and continue cooking.
-- The dish should sit for half an hour off the heat before serving.
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