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Beans with Pork and Tomato Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 2,713 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beans with Pork and Tomato Sauce

Ingredients

Directions

  1. Soak the beans and drain off excess liquid.

  2. In a kettle, combine tomato pulp and water, then bring to a boil.

  3. Dissolve sugar and salt in the boiling mixture.

  4. Add ground mustard, white pepper, brown sugar (or molasses), and cinnamon; mix well.

  5. Place pork in cans and fill seven-eighths full with the mixed beans and sauce.

  6. Process the cans as directed.

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 aroma chemistry they share, and how many recipes mention both.

  1. Beans + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together2,713 recipes

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

  2. Beans + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together852 recipes

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

  3. Beans + cinnamontop 6% of all pairs
    Aroma overlapstrong
    Mentioned together511 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + cinnamontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,581 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + cinnamontop 10% of all pairs
    Aroma overlaplow
    Mentioned together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,779 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (beans, tomato, sauce, sugar, mustard, cinnamon):

  1. Cuminbetter flavor fit
  2. Capersbetter flavor fit
  3. Nutmegbetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against beans, tomato, sauce, sugar, mustard, cinnamon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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