I've been doing some research on how to cook dried beans to minimize flatulence. Among the schools of thought that I've come across say to soak for 24 hours, to soak for 24 hours with baking soda, to cook to boiling and break the skin, and then soak for 24 hours, to do all of the above with the addition of caraway seeds, cardamon, and cumin, to purchase Alpha-galacticose (beano) and just use that with the first bite of beans, several folk remedies that don't seem scientific in nature (buttermilk, boiling for extra extra extra long times) and many other ideas.
My objective is to make bean/turkey/bacon soup with a high acid base using tomato paste as the base in a pressure canner. The pressure canner will reach 240 degrees for 90 minutes, so I'm not worried about cooking time. The spices I've mentioned are all palatable to me. Keeping a high acid concentration is fine with me, and I'm willing to take an Alpha-galacticose tablet before eating to keep my pantstink to the lowest possible degree.
That's as far as I've gotten with my research. I have stored a lot of dried beans and legumes, and it's time for me to go into survival mode to make the best use of these materials. I have seven months to stretch my resources as much as I can.
I can add any foods I want in the jar as long as they can survive 90 minutes at 240 degrees. However, I want to take a quart of soup with me to work and eat from that for an eight hour day, get home, and hopefully shunt the money I would spend on feeding myself to feeding my children and my wife.
Ultimately, I want to make a jar of bean/bacon/turkey (or chicken) for about $3 for a 32oz jar and not fart all day at work.
If that means I need to make a somewhat concentrated version of the soup and dilute it at work, nuke it for a couple of minutes, and season to taste I can do that. I just want to make sure the base is going to do the job.
Thank you for any feedback