Color changes in beans
Just cooked some Snowcap shellies. Fresh, they have red flecks over a cream background. The brown background color does not appear until they are dried. However, it does appear when boiled, as a grey defined area with a white cap, and the red flecks disappear.
Since the brown also does not appear in the Bosnian Pole until dried, I might cook some shellies of it and see if the brown shows as a grey area.
Also, all of the Insuks Wang Kong I've picked all summer have been either black or purple with extensive lacing of black. Then we had one day and night where temps dropped into the 40s. Since then, all beans have been either black or the third color, few black flecks on pink, which dries to purple.
Wonder if the cold day had some effect on stopping full expression of black lacing?