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Kidney Beans

A preserved kidney bean recipe using a salt-sugar brine and pressure canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Kidney beans and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 224 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Kidney Beans

Ingredients

Directions

Prepare

  1. Soak the beans overnight.

  2. Blanch the beans in boiling water for 20 minutes.

  3. Prepare a brine with 40 gallons of water, 12 pounds of coarse sea salt, and 5 pounds of granulated sugar.

Can and process

  1. Fill the cans two-thirds full with beans.

  2. Cover the beans with the brine.

  3. Exhaust No. 2 cans for 3 minutes.

  4. Process No. 2 cans for 50 minutes at 250°F (120°C).

  5. Exhaust No. 3 cans for 3 minutes.

  6. Process No. 3 cans for 60 minutes at 250°F (120°C).

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. Kidney beans + sugartop 29% of all pairs
    Smell alikelow
    Cooked together224 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

Kidney beans
Provide the main body and texture of the dish.
Coarse sea salt
Seasons the beans and helps flavor the brine.
Granulated sugar
Adds sweetness to the brine.

The step that matters

Process No. 3 cans for 60 minutes at 250°F (120°C). Canned beans must be held at a sufficient temperature for long enough to be safely preserved. Shorter or cooler processing can leave the beans under-processed, so the times and temperature in the record should be followed exactly for each can size.

“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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