Why do my mung beans turn from green to dark brown in a rice cooker?
I use a rice cooker like the one shown below to cook dried mung beans and red beans (Adzuki beans) as well as rice of course.
After boiling and cooking, the rice cooker switches to a stable hot temperature to store the contents for a second meal, I suppose the idea being that bacteria don't grow readily when it's too hot.
That seems to work fine for all of them, except that while the rice is still white in the morning and the red beans still red, the mung beans turn dark brown in the morning. In fact they start changing color within a few hours. It doesn't matter if I've made them fairly dry or quite wet.
I cook them on different days, they are not mixed. Just the dried product and an equal or larger amount of tap water.
Is it possible to understand why the mung beans turn so dark brown if they stay hot? I don't notice any big change in taste, but the color looks quite discouraging. Is there anything I can add that would prohibit the color change?
Best Answer
My mung beans also always turn brown before it's fully cooked. I never tried blanching them though. It's the way of preserving colors in cooking. But I never even heard of blanching Legumes. I might give it a try though. Hot water/Cold water shock in the beginning, and then the rest of cooking. We'll see..
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Can beans change color?
As you cook the beans, the cells begin to rupture and lose water, which causes the acid around the anthocyanins to be diluted. As this happens, they lose their color allowing the green chlorophyll (which was always present) to show through.How do you cook beans in a rice cooker?
Then, soak the beans in 1:3 bean/water ratio with warm water. Discard any beans that float. Transfer the soaked beans to your rice cooker inner pot. Use Steam function of your Aroma digital rice cooker to run through a cycle....Share:BeanBlack BeanBean/Water ratio1:3Soak Time12hrCook Time30-45min5 more columnsHow long does it take to cook mung beans?
Rinse beans before cooking. Place 1 cup beans in a large pot with 3 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 30 minutes; drain well.Are mung beans brown?
Mung bean is a legume. The most common color is green but mung beans come in several colors including yellow, olive, brown, purple and red. An important ingredient in Asian cooking, mung bean is grown for the edible seeds and sprouts.How to Cook Mung Beans : Cooking Techniques \u0026 Recipes
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Answer 2
I noticed this as well after cooking mung beans in a pressure cooker. I suspect it's oxidation in the same process as why potato starches turn brown. For example, the closer the beans to the top of the pressure cooker, the browner they are, because the beans near the bottom are not exposed to air.
I'll try solving this by adding some acid.
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