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Canned String Beans

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beans and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,733 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Canned String Beans

Ingredients

Directions

  1. Cook string beans in their own liquid for 30 minutes, cutting them into good lengths for presentation.

  2. When almost done, add salt and pepper to taste.

  3. Simmer for an additional 10 minutes, then drain off the liquid.

  4. If there isn't enough liquid to cover the beans, add water while cooking.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 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

String beans
Form the bulk of the dish; long simmering softens their fibres until tender.

The step that matters

Keep the beans covered in liquid. Beans sitting above the liquid cook unevenly, so some stay firm while others turn soft. Adding water when the liquid runs low keeps the whole batch cooking at the same rate.

“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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