Why it works: Tomato and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Tunisian-Style Greens and Beans
Ingredients
Directions
Make the base
Stew the onion and garlic in a little oil until the onion is soft.
Stir in the salt and spices.
Cook the greens and beans
Chop the greens and stir them in. A little water left on the greens from washing them is good, as it helps steam them until done.
When the greens wilt, add the tomatoes, beans, and some of the bean cooking water.
Cook for 10 or 15 minutes.
Add bean water or plain water accordingly.
Nutrition, whole recipe (rough)
Counts 6 of 10 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Tomato + beanstop 1% of all pairsSmell alikestrongCooked together2,713 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Chard + beanstop 1% of all pairsSmell alikestrongCooked together45 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
-
Coriander + tomatotop 1% of all pairsSmell alikemoderateCooked together3,967 recipes
Shared aroma: trans-2-decenal (waxy, orange).
-
Coriander + beanstop 6% of all pairsSmell alikestrongCooked together1,261 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Coriander + chardtop 6% of all pairsSmell alikestrongCooked together32 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Greens
- Leafy bulk that wilts and turns tender as it cooks down into the sauce.
- Beans
- Add body and substance, soaking up the seasoned tomato liquid as they simmer.
- Diced tomatoes
- Provide acidity and liquid that forms the braising sauce around the greens and beans.
- Onion
- Softens and sweetens as it cooks, forming the flavor base of the dish.
- Garlic
- Adds pungent aroma that mellows and deepens during gentle cooking in oil.
The step that matters
Adding the greens with their washing water. Greens hold little moisture of their own, so residual water helps them steam and wilt evenly. Without it they can scorch in the hot oil before they soften.
Swap the clove
How well each one fits the dish's main ingredients (onion, coriander, chard, tomato, beans):
- Cuminfits better
- Garlicfits better
- Capersfits better
- Clovethe original
Fit is the average pairing score against onion, coriander, chard, tomato, beans. Candidates are from the same food group and used in at least 100 recipes.
“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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