Why is the broth drained when boiling beans?

The water in which the beans were soaked is usually drained – and then boiled. Many harmful substances contained in beans pass into the first water, primarily oligosaccharides, which are not digested in the human body, which causes increased gas formation. Beans also contain antinutrients that negatively affect digestion, and other organic compounds that are quite dangerous to human health. Therefore, the water should be drained and boiled fresh.

When soaked in brine, the sodium in the brine displaces the calcium and magnesium that are present in the shell of the grains, making them more permeable to water. The beans are well soaked and soaked in salt. Minerals, on the other hand, pass into the water, making it hard and unsuitable for cooking, so you must also cook beans soaked in this way in fresh water.

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