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Speculating - (colloidal) rust - from iron in the beans - via oxidation.


If you want to speed up the cooking time and need to add more water, heat it on stovetop or in microwave till steaming, then add. Cook at lower heat just at or below simmer to keep beans more intact and with a cover on to avoid water loss in the first place. NEVER add salt at the beginning of the cooking process, only once desired doneness has been reached. ...


Yes. In fact, many, many people believe (falsely) that adding salt before or during cooking will keep beans hard (a myth addressed in your first link), and most of these people have been cooking perfectly good beans for many years without adding salt until the beans were fully cooked. The cooking time may vary slightly. In some circumstances, the texture ...


The sprouts developing a purple tinge is fine, it's a sign that they were exposed to light - they will even start turning green if they recieve more light. This is like with white asparagus: As long as the stalks remain completely covered in the soil, they stay white. If they start to break through the surface, they develop a purple tinge in a very short ...


Hydrated chickpea = 1/2 dry chickpea. So If the recipe calls for 8 ounces dry chickpeas use 16 ounces hydrated chickpeas. I ran a small study weight 10g of dry counted them and then weighted 10g of hydrated ones. Ratio is 2:1 Dry:Hydrated. Hopes this is helpful


In most countries string beans and green beans are exactly the same thing (see wikipedia's entry for green bean). They are both words used to refer to various unripe cultivars of the common bean Phaseolus vulgaris. The phrase string bean is older and dates back to when beans had a fibrous string down the pod that you could peal off. The first stringless bean ...

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