Post by hortusbrambonii on Feb 26, 2015 2:54:18 GMT -5
I have 2 small amounts of beans soaking right now for cooking, and I notice that the 'Turkish pinto beans' (see other thread) have lost most of their pattern already after not even 12 hours of soaking. (They are light brownish when cooked without any pattern) while the rattlesnake beans (own 2014 harvest) keep their color. And they will keep enough their black lines to be visible when I am eating them.
(sorry, camera still broken, can't photograph them)
Last weak I also ate 'scarlet runner' beans and while they did lose most of their purple color to become more light grey-ish they also still had their black painting pattern when cooked. Just as is the case with black-eyed beans.
So my idea would be that red and purple colors in beans of different species (Phaseolus and vigna) are more soluble in water while black color isn't. (The water of the 'Turkish pinto' is a bit troubled reddish already, while the water of the rattlesnake beans is completely clear. I rarely have beans that give of their color so easily) But on the other hand, a lot of red beans from Azuki to kidney beans stay red when cooked and don't lose that much of their color.
Or take galina's 'Monastic coco' pea beans (one of my favorite beans by now-) which are lighter after cooking (they already are lighter when fresh, they're just dark when dry) but still beautiful.
Anyone who knows more about the coloring of dry beans and when it does dissapear when cooked and when not? Is the red/purple color that dissapears easily the same color as in purple pods that turn out green after cooking?
(sorry, camera still broken, can't photograph them)
Last weak I also ate 'scarlet runner' beans and while they did lose most of their purple color to become more light grey-ish they also still had their black painting pattern when cooked. Just as is the case with black-eyed beans.
So my idea would be that red and purple colors in beans of different species (Phaseolus and vigna) are more soluble in water while black color isn't. (The water of the 'Turkish pinto' is a bit troubled reddish already, while the water of the rattlesnake beans is completely clear. I rarely have beans that give of their color so easily) But on the other hand, a lot of red beans from Azuki to kidney beans stay red when cooked and don't lose that much of their color.
Or take galina's 'Monastic coco' pea beans (one of my favorite beans by now-) which are lighter after cooking (they already are lighter when fresh, they're just dark when dry) but still beautiful.Anyone who knows more about the coloring of dry beans and when it does dissapear when cooked and when not? Is the red/purple color that dissapears easily the same color as in purple pods that turn out green after cooking?