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I'm simmering black eyed peas for the first time. I rinsed them very thoroughly, covered with clean water, and simmered.

The water they're in has turned dark brown. Is that normal?

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I am sure it is; the pigments in beans can be soluble in water, and there will be more time for them to dissolve when you cook the beans.

If you cook black beans, the water turns nearly black.

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