When baked - beans are heated, in a saucepan, they heat up, obviously, and small amounts of steam are given off. When the heat is reduced (ie turned off), the beans emit much greater quantity of steam. The same happens with soups and water. Why? This is the great baked - bead enigma. There is a debate within Gopsi as to whether or not this is connected to the problem of the similar phenomenon occurring with relation to toast, candles or other flammable material when they are burnt and then extinguished.