fava bean water turned bright red?
Can someone with a more scientific brain than mine explain this one?
I shelled my fava beans the other day and then cooked them in boiling water for 1 minute. I removed the beans from the water using a slotted spoon, and ended up leaving and left the (normal looking) water sitting there for a few hours. When I returned the water was BRIGHT RED!
What's up with that?