If you wanted to cook unsoaked beans, which type of bean would have the least chance of producing flatulence?

For instance,I put some pinto beans in an instant pot for 30 minutes after eating a 1/2 cup worth I feel this would not be a good choice for a bean that produces minimal flatulence with soaking over night.

On the other hand, I cooked some unsoaked lentils in a canner and didn’t have any Problems with that.

  • I think this question might be off-topic on this site and would fit Seasoned Advice better. Jul 6, 2020 at 7:17
  • 2
    Why would asking about beans on a vegetarian web site be off topic?
    – Meatball
    Jul 6, 2020 at 12:46
  • For the same reason why asking about carrots would be. There is an existing discussion on meta for this. Seems like currently we evaluate this on a case-to-case basis which is why I said might be off-topic. Main point being, there isn't anything in the question that would make it fit here better than on a general cooking Q&A. Jul 6, 2020 at 12:56
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    I don't think this question is off topic - in particular it's similar to this well-received question. I suspect you will only get anecdotal responses though. My only comment is that lentils cooked in excess water until completely mushy probably don't retain resistant starch, as you noticed. (Also, it's against network-wide policy to close a question on one site because it is on-topic on another)
    – Zanna
    Jul 7, 2020 at 1:30

3 Answers 3


Perceptions of flatulence from bean consumption among adults in 3 feeding studies states

It is important to recognize there is individual variation in response to different bean types.

A review in MedMD on beans states All Beans Aren't the Same in Gassy Side Effects

So any answer to your question is likely to be subjective. Also, when comparing beans to lentils it is probably worth to consider that lentils are often cooked un-soaked, but beans are frequently pre-soaked and/or require (much) longer cooking times than lentils. So flatulence comparison will be influenced by cook time as well as food type. From personal experience, cooking any beans with kelp might assist digestion.


Lentils cause less flatulence and they don't need soaking. Try the small ones first (red lentils, beluga lentils...)


The short answer is

Flatulence depends on many factors

  1. on the bean-side, like:
    • presence of toxins (try ecologically grown types)
    • presence of salt in the prepared food (try to lower)
    • soaking time and the acid-base balance of soaking liquid (can be improved with Sodium bicarbonate)
  2. from the consumer side:
    • eat beans regularly to get used to your organization
    • chew thoroughly to increase the digestive surface to have less strain on stomachs.
    • varies by Dosha and blood type

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