Question: I am very enthusiastic about dishes which can be made with beans, including chili con carne, and would like to start with dry beans.

So my question to you is this: do you know how to cook dry beans so as to avoid that the consumption of them will lead to flatulence? I have tried pressure cooking, very long cooking, many washes interspersed with cooking.

Answer: Best way I know... heat soak water to about 180 F (just short of boiling), remove from heat.   Add beans to soak.  Allow beans to soak about 2 -3 hours.  DRAIN WATER (the flatulent causing oligo-saccharides are in that water).  Add plenty of fresh water and cook.  Do not add salt or flavorings until beans begin to soften.  (Salt will keep the beans hard). If a person is really sensitive, drain the cook water and add fresh water before seasoning.

In the canning process, they do soak and drain... but the heat process is different since it is done under steam pressure for a long time.