Bean Pot Liquor

[Paul Bacino]

I made a batch of RG Yellow eye Beans.. I baked( covered ) them in just an aqueous solution with garlic cloves, bay, carrots, Lovage, parsley pepper corns and baked @ 260 for two hrs.. it looked good when I removed them but I allowed it to cool on the stove.. it appears that the liquor turn blackish.. and the green leaves looked the same!! would you dump the liquor and add a good ham stock or use it ( it smells good )? I'm making a variation of beans and Kale

[Dakki]

Did you use an aluminum pot? Those can react with greens and affect color and flavor.

[Jenni]

The liquid used to cook beans is often a murky colour, doesn't necessarily mean it is bad. But please wait for the advice of those more in the know! I don't want you to poison yourself...

[Paul Bacino]

Dakki,

I use All-Clad SS

Cheers Paul

[Mjx]

I made a batch of RG Yellow eye Beans.. I baked( covered ) them in just an aqueous solution with garlic cloves, bay, carrots, Lovage, parsley pepper corns and baked @ 260 for two hrs.. it looked good when I removed them but I allowed it to cool on the stove.. it appears that the liquor turn blackish.. and the green leaves looked the same!! would you dump the liquor and add a good ham stock or use it ( it smells good )? I'm making a variation of beans and Kale

By 'blackish', do you mean that when you look into the pot-ful of liquid it looks murky, or that even if scoop up a little in a spoon it looks like that? Nothing that you put into the pot sounds like a problem, so perhaps the quantity you used just oxidized (or something similar: a lot of beans contain a fair number of sulfur compounds, if I remember correctly, and those can go black pretty easily) as it cooled, which I can't imagine being dangerous.

[Paul Bacino]

Mj..

I ran the liquid through my China Cap.. pretty much clean alot of it up!! I just couldn't throw it away as it dint have any off flavors!! Thanks

[SobaAddict70]

I'd always use it.

edited for clarity.

Edited July 12, 2011 by SobaAddict70 (log)