How to cook beans (Frijoles)

The trick is to know how to cook beans well and avoid gases !!!
Although many prefer not to include it in their diet for the stomach discomfort that can cause it, it is a source of nutrients that should not be avoided.
Legumes are a source of nutrients for the body. However, these foods contain molecules of enormous size that cannot be reabsorbed at the level of the digestive system and are derived from gases, something that can be annoying for anyone to eat. That's why we'll tell you what the tricks are for cooking pork and which aren't converted into a pain in the ass.
Legumes are an important source of fat, protein, fiber and potassium, as well as keeping them low in fat and sodium, as well as being free from cholesterol and gluten. Chick Pea, peanuts, soya and cooking beans, are part of this type of food.
Before cooking the legumes it is important to leave them aside for a while. Many people opt for this method the night before dinner at the breakfast table; others, for a few hours, while some arrived directly. But in this last one is the problem, that by resting you avoid flatulence.
He then informed the United Nations Organization for Food and Agriculture (FAO, by its acronym in English) to remove legumes, including beans, reduce cooking time and the quantity up of a plant (anti nutrients), make digestion easier , improves the absorption of nutrients and avoids gases.
But what is the right time? The Mexican Institute of Social Security (IMSS) recommends removing beans and any other legume for a period of between 12 and 24 hours, after which to drain the water; while the FAO recommends between 4 and 8 hours.
It is important to know that beans have a great nutritional value, since they are made up of plant, known as anti nutrients, which can inhibit the absorption of blood. However, there is a form in which you can eliminate the anti nutrients of the beans before consuming them.
The FAO indicates that removing these types of legumes in sodium instead of water alone is a good way to remove them. In fact, the Mexican Government suggests consuming beans in combination with foods rich in vitamin C, for example, tomatoes.
How do legumes differ from other sources of protein and carbohydrates?
Legumes  are an excellent source of vegetable protein, therefore, unlike animal protein, they are based on saturated fats and do not contain cholesterol. On the other hand, the soups are made up of complete carbohydrates, which contribute to a gradual release of glucose in the blood, which helps to keep the sugar levels stable and to provide energy to the organism, explained Giulianna Saldarriaga, nutritionist of the International Clinic in Bienestar.
What are the most nutritious legumes?
Even if every legume brings different nutrients and benefits, vegetables and soya are used to be the most nutritious, and until now they are the only ones that contain complete proteins, it is said, they contain all the essential amino acids for good nutrition. "Nevertheless, beans, lentils and herbs are also a good option for eating healthy food," said the specialist.
Thanks to its high levels of vitamin K, iron, phosphate, calcium, magnesium, manganese and zinc, the benefits are very beneficial for healthy blood. On the other hand, soy contains a large quantity of calcium, magnesium, hierro and vitamin E, as well as isoflavonas, which act in a similar way to estrogens, which is why it is highly recommended for all women who are in it. the stage of premenopausia and menopausia,” he completed.