The Unexpected Benefit Of Adding Baking Soda To Your Baked Beans

Baked beans are a classic side dish that can be found in many restaurants and on your table at home. They are a delicious and nutritious option packed with fiber and protein. But for some, baked beans can cause discomfort due to their high content of oligosaccharides (via Eating Well). Oligosaccharides are a type of sugar our bodies can't digest well, which can lead to the production of excess gas. However, there is an easy way to reduce the amount of oligosaccharides in baked beans: adding a little baking soda to the water while soaking the dried beans.

Soaking beans in a baking soda solution helps to break down the oligosaccharides, making them more easily digestible and less likely to cause gas. After the beans have been soaked, they can be prepared like normal and won't taste any different. You may want to add a pinch of baking soda to the water you cook your beans in as well, as this can reduce the cooking time and let you get dinner on the table more quickly.

Baked beans don't just taste great, but they're very good for you as well. All bean varieties pack many nutrients that should make them a staple in your diet. Beans are low in calories and fat, while being high in protein, fiber, vitamins, and minerals (via Medical News Today). They're also inexpensive and can be a great addition to almost any meal.

Healthy eating is all about variety, and beans can help you mix up your diet while getting some essential nutrients. For example, black beans are a good source of iron, which is important for carrying oxygen in the blood. Lima beans are rich in potassium, which helps keep blood pressure in check. And edamame provides folate, a nutrient that's critical for pregnant women. There are many different ways to enjoy beans. You can add them to soups and stews, make them into dips or spreads, or simply eat them on their own. Beans can also be a great addition to rice and other grain dishes.