I've cooked beans with nothing, epazote, kombu. I don't tend to salt beans, but the baked beans did have molasses and etc. in them.
I've rinsed once, rinsed more than once, and cooked in the soak water. And here are my conclusions about beans and teh flatulence:
(1) Cook the heck out of those beans. If there is any al dente left, virtually nothing will save you from the fartage.
(2) Eat beans freqently.
Nothing else seems to matter as much as those two. Kombu and epazote seem to help somewhere, but those are what really matter.
I've been noticing that my usual affection for greens (fresh herbs such as basil, thyme, cilantro, parsley, etc., and Leafy Greens such as chard, kale, etc.) has increased -- especially for the herbs. It seems like every new bean dish I make, I find a way to incorporate more and more herbs, and it seems more and more important to serve greens as a side. I'd been wondering about this, and, in parallel, trying to figure out a reasonable fatty acids strategy as well, since there was a consensus that vegetarians often wind up with a more extreme omega-6/omega-3 ratio than Standard American diet. Lo and behold, Pollan offered up an in passing summary that perfectly captures what I had been laboriously cobbling together: the omega-6s are in the seeds and the omega-3s are in the leaves.
Gotta have both -- eat your greens with your beans (and grains).