Foamy and Stinky beans. Help! - VeggieBoards

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#1 Old 08-30-2007, 11:41 AM
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Hey there. Well, Tuesday night I placed a pound of chickpeas in some water so they could soak overnight. Wednesday came and gone, the beans are still in the pot. Then, this morning I found my beans to be covered in this white foam and had a really bad smell, like cheese or something lol. My mom said they fermented and just rinse them and they'll be fine. So I rinsed them twice and cooked them my usual recipe for beans and what not. They've been cooking for while and STILL have that yucky smell, but not as bad. So. My question is are my chickpeas ok to eat. I don't want to get sick (I have a party tomorrow!) and I'm just wondering what the heck happend to them with the foam and stuff. Any help will be much loved!

Also, sorry about the wall of text,lol. I just don't want to waste a batch of beans and I'm freaking out a little bit
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#2 Old 08-30-2007, 12:23 PM
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I have no idea as I've never soaked chickpeas before, but if it was me I'd throw them out. *shudder*

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#3 Old 08-30-2007, 01:20 PM
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I will eat most things long past their shelf date, and a little mold doesn't alarm me most times - I'm too frugal (and BROKE!!) to throw much of anything away...


I'd say if they really "stink" in a bad way, this is definitely one of those times you need to toss the beans out.

That said: Have you ever cooked dried chickpeas before? I have heard some people say they stink, or smell like chicken (??) when cooking, even my kids say that - but I never thought they were "stinky".

Is it a definite "sour" or "off" odor or just a strong bean-y smell? Beans naturally foam up some when cooking, but if they foam too much while soaking it usually means they've soaked too long and are starting to ferment. Some people say a little fermentation is good, because it helps them not be so "gassy" but I'm not sure there's any validity to that.

If it's warm in your kitchen you should soak in the fridge, and usually just overnight is plenty of time.
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#4 Old 08-30-2007, 01:50 PM
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Yup - they totally smell like chicken. I think that's why my cat likes the cooking liquid so much!
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#5 Old 08-30-2007, 02:06 PM
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C'est dommage.

I hate to waste food too, but I wouldn't eat something if I thought it might make me sick. Besides, my nose isn't that sensitive, and by the time food smells bad enough to bother me a bit, it's probably pretty rank. Sometimes I've left beans soaking longer than I intended to, but never longer than 24 hours.

Beans can be sprouted, and they take a few days- but I think they're normally kept just wet with plenty of air around them.

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#6 Old 08-30-2007, 02:12 PM
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yeah, i think you probably let them soak too long. overnight soaking is plenty. i've never had my chickpeas smell badly after soaking one night.
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#7 Old 09-03-2007, 04:11 AM
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Update: Yeah, I had to throw them out I taste tested a few, and they were HORRIBLE! But then the next night I made some cranberry beans and they turned out alright. Thanks for the reponses!
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#8 Old 04-01-2015, 05:48 PM
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Thumbs up Stink, Stank, Stunk ... Delicioso!

We cooked dried and soaked garbanzo beans (chickpeas) for the first time last night to make homemade hummus. Did I say for the first time? We've cooked alla kindsa dried beans and peas in the past - and learned there is no science in the soak. Better flavor with no-soak and only take 20% more time to cook.

That said... Garbanzo beans? First time so we did soak 'em. Overnight and all the next day. Beans were rinsed 3x and then soaked covered in the cold crockpot in the counter. House temp about 65F.

Peee-you! OMG that s___t stank! Like someone's a__s! Wifey couldn't take it and had to leave the room. Loads of foam and cloudy water with a weird cheesy (mouldy?) substance floating thick on top.

I've eaten all kinds of food around the world so between truly awful Wisconsin cheese and French cheese - and memories of fermented bean curd in Asia... I ladled off the white crap and turned on the heat.

It got WORSE! Like a fog or something!

Anyway - we went downstairs to watch Netflix and came up a couple of hours later to try our hands at hummus and wifey again just went outside for a cigarette (she never smokes except around small kids and - apparently - stinky beans) and told me to make it stop and call her when it was all over.

I ladled 2 cups of beans and *pew* stinky a_s water into the blender and hit Frappe! Threw in the garlic (which must have overpowered the bean-stink), olive oil, peanut butter (because out of sesame paste), sesame oil and peppers...


Refrigerated the leftovers (eating them now) and froze the rest of the beans and juice.

Delicious. Plus: no gas.

And ... lived to tell the tale.

I suspect the fermenting is normal-normal although the aroma is ... ah ... pungent. It didn't smell yeasty to me (I make bread, beer, wine and mead) nor like yogurt (make that, too). It smelled like unadulterated a_s. But some cultures (get it?) know that that just means something really tasty is about to be served up (Yes... I am looking at you Frenchie - where most cuisine is made on a dare).

Eat it. It's good for you.
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