Why it works: Beans and vinegar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,347 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Canned Stringbeans
Ingredients
Directions
Break the 3 pint tins of beans in halves.
Add 2 pint tins of water.
Add 4 tablespoons of vinegar.
Let the mixture come to a boil and then put it up in Mason jars.
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.
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Beans + vinegartop 19% of all pairsSmell alikemoderateCooked together1,347 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beans
- Make up the bulk of the dish and provide its texture.
- Vinegar
- Adds sharp acidity that brightens the flavour of the beans.
“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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