Merrill is a co-founder of Food52.

added almost 3 years ago

The info in this blog post seems to be the consensus on the topic; apparently, it's due to a chemical change brought about by cooking that exposes the chlorophyll in the bean. http://bit.ly/c9b5vH

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Kristen is the Senior Editor of Food52

added almost 3 years ago

There was a great answer to this on an earlier thread as well: http://bit.ly/bTxxYs

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