Why it works: Beans and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,443 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓
Pressure Cooker Bean Soup
Ingredients
Directions
Brown the aromatics
Brown chopped onion in olive oil.
Add chopped carrot.
Add water, wine, and shanks.
Cook the shanks
Cook on high pressure for 36 minutes.
While the shanks are cooking, boil soup beans for two minutes.
Let soak until the shanks are done.
Take hocks out of cooker and clean.
Finish the soup
Drain beans and add to pressure cooker in juice left over from hocks.
Add pork and enough water to cover beans.
Add 2 tbsp of olive oil.
Cook on high pressure for 12 minutes.
Add salt and pepper to taste.
Nutrition, whole recipe (rough)
Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soup | 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.
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Beans + carrottop 4% of all pairsSmell alikestrongCooked together1,443 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Beans + olivetop 5% of all pairsSmell alikestrongCooked together3,470 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
-
Onion + carrottop 6% of all pairsSmell alikemoderateCooked together21,601 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Beans + oniontop 7% of all pairsSmell alikestrongCooked together5,242 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + olivetop 8% of all pairsSmell alikemoderateCooked together29,779 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Soup beans
- Form the body of the soup and thicken it as they soften during pressure cooking.
- Ham shanks
- Release flavor and fat into the cooking liquid, giving the soup its savory, meaty taste.
- Onion
- Browning in oil builds sweet, savory flavor that forms the base of the soup.
- Carrot
- Adds subtle sweetness and aroma to the soup base.
- Red wine
- Adds acidity and depth of flavor to the cooking liquid.
The step that matters
Boil the soup beans for two minutes before soaking. Brief boiling helps soup beans begin to hydrate and soften evenly, so they cook through in the pressure cooker rather than staying firm or splitting unevenly.
Swap the onion
How well each one fits the dish's main ingredients (beans, ham, carrot, olive, red wine):
- Tomatofits better
- Capsicumfits better
- Spinachfits better
- Onionthe original
Fit is the average pairing score against beans, ham, carrot, olive, red wine. 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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