Weird science?

Question

Can anyone explain to me why the residual water after I steamed green beans grown in my garden was maroonish? This really freaked me out and I cannot figure out what caused it.

Answer 1

Plants often produce a water-soluble pigment called anthocyanin that ranges from pale pink to dark red/maroon depending upon the concentration.  The pigment may not be visible due to the chlorophyll in the bean.  Cooking broke down the plasma membranes of the cells allowing it to leach out into the condensed steam.

There are purple varieties of beans that become green after cooking due to the leaching of the pigment.