It’s easy to say: pasta and beans! It seems, and in some ways it is, the easiest dish in the world to prepare, but for those who have difficulty digesting legumes, it is necessary to take some precautions during the preparation if you want to avoid inconveniences. Also because pasta and beans, a “poor” dish typical of our peasant tradition, is as tasty as it is healthy.
And because it is a food that perfectly combines carbohydrates and proteins, it is ideal as a single dish for lunch or dinner. Are you one of those who feel bloated and meteoric after eating beans (and other legumes)? Here’s what you need to do to say goodbye to bloating.
Pasta and beans as it should be: Goodbye to bloating!
A few basic tricks are all it takes to cook pasta and beans in a way that makes them not only tasty, but also easily digestible.
Here is what we recommend to try:
If you are using dried beans, cook them according to the instructions.
They usually need to be soaked for at least 8/12 hours before cooking. They should always be drained and rinsed before being added to the pot.
If you are using canned or jarred beans, remove all the preserving liquid under running tap water before cooking.
It is better to use whole grain pasta than the classic pasta. It is lighter and contains vegetable proteins.
Do you know how our grandmothers made pasta and beans and legumes in general much more digestible? They added a few fresh laurel leaves! 2 or 3 are enough in the cooking water or broth, then they are removed before serving and eating.
If you prefer, you can achieve the same effect with sage leaves, which will also make the beans more flavorful.
A piece of kombu seaweed in water helps remove substances from the beans that make them difficult to digest. You can find it in organic and oriental food stores.
Pasta and beans, these are the best spices to make legumes easier to digest.
Maybe you didn’t know this, but the herbs and spices used to season beans and other legumes can help make them easier to digest. The best ones for pasta and beans are: ginger, turmeric, rosemary, oregano, basil, chili, cumin, thyme, coriander, cardamom, parsley, tarragon, fennel seed, paprika, and curry.
Most of these, as you can see, are already found in all pantries, and the others are easily available at the produce counter or supermarket.