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May 14, 2004 01:54 PM
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fava bean water turned bright red?

  • j

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?

Image: http://fogcity.blogs.com/photos/food/...

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  1. I don't know, but one home experiment coming up to see if I can duplicate that. I cook favas often, but have never let the cooking water sit before.

    1. Just had the exact same thing happen! Only we just left the water for a few minutes. I realize it is now six years later. Any idea what this is aboug?

      1. It's 2015 and this is still happening! What gives?

          1. Same here, but even stranger is that I added double the water after it turned red, considering boiling pasta in the hot water, and the color did not diminish but actually appeared to increase! I dumped the water, just a wee bit concerned that this was strange -- it was my first and only time cooking fava beans. It may be worth noting, our well water has quite a bit of calcium in it, no iron.