I'm making 15 bean soup and it's foaming like crazy....?!
I've made this soup bunches of times before, but it's never foamed like this . . .
Answers:
The foam is proteins from the beans being bubbled by the boiling water. Different beans have different proteins in them, and are more sensitive to foaming than others.
Fifteen bean soup mixes use different beans on different days, whatever they have to hand. They probably just got a batch of beans that foams more than most.
The foam is harmless; it would eventually burst and just settle back into the soup. It looks big when it's full of air, but there's really not that much of it, so it doesn't affect the taste or nutrition. During cooking it might boil over, and so you should skim it off anyway.
Turn down the heat and let the beans simmer. Skim the froth off, if you wish. Basically, beans produce a gas that the body doesn't really digest (hence, the flatulance). I add rice to my beans because the rice absorbs the gas and, working better than "Beano," eliminates the flatulance in the cooking and in me.
Did you add a flavor packet with the "15 bean" mix? That might have done it, too.
Your flame is too high, and most likely you also didn't wash/soak/wash them before cooking them to remove residue.
At this point, you should lower the flame, pour off the froth, add more water if necessary and simmer.
Keep skimming it. Also, are you adding warm water to the pot as it evaporates during cooking? This is important so the beans don't dry out and become tough and wrinkled.
1) check if any of the beans are not spoiled.
2) change the water if u can or keep skimming.
3) cook on low flame.
You needing to reduce the heat, if you are cooking too high you will split the bead out of their coats and you'll just get a mush.... thats whats starting to happen
Beans seem to foam a lot if you don't soak them first. Do you usually soak them, but forgot this time?
Use a slow cooker!