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Baked Bean Pueee

A baked bean dish simmered with onion, celery, tomato, and stock, then pureed and topped with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beans and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Bean Pueee

Ingredients

Directions

Make the beans

  1. Combine beans, onion, celery, tomato, and stock in a saucepan.

  2. Cover the mixture and heat to a boiling point, then simmer for 15 minutes.

  3. Strain through a puree sieve, pressing through as much pulp as possible.

Season and serve

  1. Add seasonings and sprinkle the top with croutons.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Beans + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together1,159 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beans
Form the body of the dish, providing starch and substance once cooked and pureed.
Stewed tomato
Adds acidity and body, balancing the sweetness of the beans.
Stock
Provides the liquid that cooks the beans and carries their flavour.

The step that matters

Pressing the mixture through the puree sieve. Pushing as much pulp as possible through the sieve gives the smooth, thick texture the dish depends on. Leaving pulp behind makes the result thin or grainy.

Swap the onion

How well each one fits the dish's main ingredients (beans, pepper, celery, tomato):

  1. Capsicumfits better
  2. Carrotfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against beans, pepper, celery, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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