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Baked Beans Without Pork

A simple baked bean dish made without pork, simmered with butter, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beans and butter are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,799 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked Beans Without Pork

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Soak the beans overnight.

  2. Parboil the beans in the morning, changing the water several times.

Bake

  1. Place the beans in an earthen crock.

  2. Add salt, butter, and enough water to cover the beans.

  3. Bake in a 300°F (150°C) oven all day.

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.

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 + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,799 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Beans
Provide the main body and starch that become tender and creamy during the long bake.
Butter
Adds richness and a smoother mouthfeel to the finished beans.

The step that matters

Parboil the beans in the morning, changing the water several times.. Changing the water removes compounds that cause gas and bitterness, and partial cooking lets the beans soften evenly during the long bake.

“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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