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Black-Eyed Peas with Chorizo and Guiso

The most definitive preparation of black-eyed peas and beans throughout Latin America is to flavor them generously with pork. African slaves worked as cooks in many houses during the colonial era, and when the Spanish

By williamssonoma · From Open Recipes · 13 ingredients
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Why it works: Black-eyed pea and cumin work together. They rank in the top 3% of all ingredient pairs, and 24 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

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Ingredients

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By williamssonoma. Recipe from Open Recipes.

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. Black-eyed pea + cumintop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together24 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Tomato + cumintop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tomato + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (black-eyed pea, olive, tomato, pepper, garlic, cumin):

  1. Capsicumbetter flavor fit
  2. Spinachbetter flavor fit
  3. Carrotabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against black-eyed pea, olive, tomato, pepper, garlic, cumin. 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).