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Old 10-13-2008, 08:32 PM   #1
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Why did my beans go black?

Last night I cooked some broad beans in a cast iron pot with flour, butter, white wine and oregano. Throughout the process they gradually turned black, and they now look like they've been cooked in squid ink! I would really like to know what turned them black. I assume it's the cast iron pot, but what exactly is going on?


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Old 10-13-2008, 08:45 PM   #2
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Welcome to DC, Tricotrin.

Most likely the white wine, an acidic ingredient, is the culprit here. I'd guess the beans didn't taste too good either.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-13-2008, 09:29 PM   #3
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Thanks Andy. I didn't realise wine was acidic. (If I had I wouldn't have used it because we just bought the pot and were trying to keep acidic food off it for a while yet. I hope it hasn't taken too much of the seasoning off it.)

Suprisingly, the beans taste OK.
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Old 10-13-2008, 10:36 PM   #4
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Anything acidic needs to be done in a non-reactive pan and in your case the cast iron pot probably reacted chemically with the food items.
Support bacteria. It's the only culture some people have.
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