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Canned Lima Beans

A simple preparation of canned lima beans seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lima beans and pepper work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 468 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Canned Lima Beans

Ingredients

Directions

  1. Open the can of lima beans and empty them into a bowl one hour before using.

  2. Drain the liquid and cook the beans in boiling water for 25 minutes.

  3. Drain again and add salt and pepper to taste.

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. Lima beans + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together468 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

Lima beans
Forms the bulk of the dish, giving a starchy, tender texture once cooked.

“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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