Beans can be difficult for a lot of people to digest who are unfamiliar with them and just starting to include them more. I began eating beans on a regular basis in 2007 and I remember having issues with bloating, gas, cramps at first. Over time my body became very used to them and all that went away. Now I can easily eat three or more servings in a day and be fine. When I first went vegan my partner had a hard time with beans because he hadn't eaten them much before, but he too became accustomed to them over time and now handles them fine.
You may need to start slowly with them, eat just one serving every few days for a while, and give your body time to adjust. You may find that some beans agree with you more than others. My body has a harder time with brown lentils but is fine with red ones. I also never eat fruit and beans in the same meal as I always have trouble if I do. I tend to pair beans with vegetables, greens, or whole grains like brown rice or quinoa the most.
Also, if dried cooked beans are an issue, try using canned beans. Rinse them well first before consuming.
Finally, when you cook your beans, how long do you cook them for? Most need more than an hour, some closer to two. I add a piece of kombu to my pot as this helps draw out some of the gases in the beans and makes them more digestible. I think a pinch of baking soda does the same.
There are high raw vegans who do not consume beans or grains. They tend to eat either tons of leafy greens or include nuts and seeds in their diets to get their protein needs met. Some people soak and eat some grains raw. I do this with whole oat groats. I soak them for 12-24 hours, then add them to a blender with the soak water and make a sort of creamy concoction. I put this concoction into a sterile glass jar with a mesh lid for air, and cover it loosely and let it ferment for 24 to 48 hours in a warm spot (or add it to a glass jar in a yogurt maker with controlled warm temperature between 90-110 degrees F). This is what is called oatgurt, and is loaded with natural probiotics by letting it ferment. It tastes like yogurt but is textured like oatmeal. There are tons of recipes for oatgurt online. Soaking grains before cooking them can help make those more digestible too. Especially ones like rice, quinoa, buckwheat groats etc. It is not necessary but helps some people.
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