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Baked Beans with Pork

Baked beans cooked with diced pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Beans and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,000 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Beans with Pork

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat oven to 350°F (175°C).

Bake

  1. In a baking dish, combine baked beans and diced pork.

  2. Cover the dish with foil and bake for 1 hour.

  3. Remove the foil and bake for an additional 30 minutes until the top is golden brown.

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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,000 recipes

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

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

What each ingredient does

Baked beans
Provide the main body and sweet, saucy base of the dish.
Pork
Adds savory meat flavor and substance to the beans.

The step that matters

Removing the foil for the final 30 minutes. Leaving the foil on keeps moisture trapped, so the top won't brown. Removing it lets surface moisture evaporate, allowing browning and a golden top.

“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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