FOOD NEWS
The Reason You Should Think Twice Before Using Purple Beans For A Pop Of Color
BY SIMONE GERBER
Purple beans, the vivid purple cousin of green beans, are an eye-catching find in the produce aisle, but if you’re hoping they’ll lend a violet color to your dishes, think again.
Unfortunately, these beans turn green once cooked. Their purple color comes from anthocyanins, a water-soluble pigment that leaches out as the cells break down during cooking.
If you’re desperate to retain some of their color, you can try blanching them for just a minute, tossing them into a dish at the last second, or soaking them in lemon juice first.
Even if the beans don’t retain their vivid hue, they’re still a delicious addition to any meal, with a tender yet snappy texture and an earthy yet sweet flavor.
Use purple beans in place of green or long beans, try boiling or steaming them and serving with oil and seasoning, or roast them until crisp and caramelized.