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Bakbp Bean Soup

A hearty soup made with baked beans, tomato, onion, celery, chili sauce, butter, and flour, served with toasted stale bread.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beans and celery match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,159 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Bakbp Bean Soup

Ingredients

Directions

Make the soup

  1. Cook two cups cold baked beans, five cups water, two slices onion, three stalks celery and two cups tomato together for forty minutes.

  2. Rub through sieve, season with salt, paprika and two tablespoons chili sauce.

  3. Thicken with three tablespoons butter and two tablespoons flour.

Bake the bread

  1. Cut stale bread into rather thin slices.

  2. Butter well on both sides.

  3. Cut into dice.

  4. Put on tin pans in moderate oven until golden brown.

Nutrition, whole recipe (rough)

160Calories
2 gProtein
12 gFat
12 gCarbs

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
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Salt1 tsp (6g)0
Beannot in our table0
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

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 + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together1,159 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Baked beans
Provide the main body and bulk of the soup as they break down when cooked.
Butter
Adds richness and fat, and enriches the thickened soup while it coats the bread for browning.
Flour (in the method)
Thickens the soup by absorbing liquid and swelling when heated with the butter.
Celery
Adds a savory, aromatic flavor base to the soup as it simmers.
Onion
Contributes aroma and savory depth to the cooking liquid.

The step that matters

Thicken with butter and flour. Flour needs to be cooked in the hot butter and stirred smoothly into the soup so it thickens evenly without lumps or a raw starchy taste.

Swap the celery

How well each one fits the dish's main ingredients (beans, onion, sauce, butter):

  1. Capersfits better
  2. Garlicfits better
  3. Cuminfits better
  4. Celerythe original

Fit is the average pairing score against beans, onion, sauce, butter. 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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