Ham & Beans foaming?

[cornflakesiii]

Yesterday I made a huge batch of HAM/BEANS to freeze. this morning I added additional water/seasoning, slightly heated and cooled it down. I left the lid on the stock pot. Came back after a while to package for freezing and there was a dome of fizz/foam in the middle of the mixture. It also left a "weird" odor. Please tell me its still good?? I have packaged the soup but also noticed the gasses blowing up the lida on my containers....not literally "blowing up" but leaving a buldge in the lid. Let the gas? out...tee hee hee and quickly placed coontainers in freezer.

[todao]

It's the water soluble proteins in the beans that cause them to foam under typically normal conditions but the foam you describe, along with a "weird" odor, and expanding containers makes me wonder if you don't have a science experiment going on there. I your place, I'd chuck it and start over.

[cornflakesiii]

Thanks, thats what I was afraid of. I feel safer doing it that way too.

[racer x]

I would agree with todao.

Beans can foam ordinarily -- it is sometimes recommended that a bit of oil or drippings be added to the cooking water to cut down on the foaming. But the bulging lids and the odor do not sound normal at all.

[sandylc]

I agree with tossing it. It sounds scary.

[sandylc]

You don't say how long it was sitting out (in between the hot stove and the cold fridge...)

[cornflakesiii]

no more than 5 hours