a2k cooks, dried bean question

A friend mentioned a very different way of starting dried beans off, saying it eliminated the gas far more effectively than soaking overnight with frequent water changes. Also, she claims, it causes the beans to absorb any spices better, melding with the oil.

After rinsing, she adds them to a hot heavy pot coated with olive oil, and sautes them for maybe 10 to 15 minutes, stirring frequently.

Near the end, she adds in her salt and spices, stirs around the last couple of minutes, then adds her wet ingredients and onions and such.

She says making the internal temperature of the bean really hot destroys the oligosaccharides, and they keep their bright colors and flavor.

I'm going to try this in a day or 2. Just wondering if anyone else has done this.