Our CSA has been giving us gorgeous purple beans lately.  Since we have our own green beans, we eat them together, which makes the purple beans last longer and compensates for the fact that we only get so many ripe green beans at a time.  Here they are:


Unfortunately, they turn green when cooked, due to the breaking of the vacuoles containing anthocyanins during the cooking process.*  They just wash away in the cooking liquid!  Here are the cooked beans, a minor disappointment:


Ah well, at least they taste good.

*McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen Completely Revised and Updated. New York: Scribner, 2004. 267- 268.

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