If you love beans, but suffer the unpleasant consequences later, you might want to look into the use of epazote in your recipes. Epazote, (pronounced ep-ah-ZOH-tay) is a strong flavored, leafy herb that is used primarily in Mexican dishes. Epazote is a carminative, which means that it reduces the gas associated with eating beans. Not only that, it adds a unique flavor to recipes.
Epazote has been used since the times of the Ancient Mayans as a spice and a medicine. Medicinally it was used as an antiparasitic in children and animals.
Typically, epazote is cooked with black beans, but can be cooked with pinto beans also. It can be used in scrambled eggs, moles, cream sauces, corn, soups and tea. Try it in cheese quesadillas to add a new level of flavor.
Be aware that Epazote doesn’t necessarily have a pleasant odor when raw. It has a petroleum-like scent that will make you wonder if you really want to add it to food! Thankfully, epazote mellows during the cooking process. Use caution, though, adding too much epazote to a recipe can overpower the flavors and cause nausea.