cranberry shell beans
When cooking fresh cranberry shell beans, is there a way to set the color so that they don't turn from lovely rose to unappetizing gray?
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When cooking fresh cranberry shell beans, is there a way to set the color so that they don't turn from lovely rose to unappetizing gray?
5 Comments
That tablespoon of red wine vinegar didn't make them tough at all. Perhaps being just picked helped there. They were lovely (went into a colorful succotash).
Acid does tend to keep red pigments red and it works well with cabbage. The problem I see with using it for cranberry beans is that acid (the vinegar) strengthens cell walls, and adding it during cooking could make the beans permanently tough. A lot of people do the opposite of adding acid (they add baking soda) to help beans cook. mainecook, did you add your shot of vinegar at the end? I can imagine that would help restore a little color but not a heck of a lot, because most of the pigment is completely gone. Come to think of it, I make lots of cranberry beans with oil and vinegar, and I've never noticed any return to rosiness. Fun topic. If I had yours big crop, I'd set up a few experiments.