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String Beans and Tomatoes

A dish of string beans simmered in a tomato sauce with butter, flour, sugar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beans and tomato 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 ↓

String Beans and Tomatoes

Ingredients

Directions

Prepare the beans

  1. Cut off both ends of the string beans, remove the strings, and break them into 1-inch pieces.

  2. Cook the beans in boiling salted water with 1 teaspoon of salt for about 10-15 minutes until tender.

  3. Reduce the cooking liquid to about ½ cup.

Make the sauce

  1. In a separate pan, heat the butter, add the flour, sugar, salt, and pepper, and stir until smooth.

  2. Add the strained tomatoes to the mixture and cook until smooth.

Combine and serve

  1. Pour the sauce over the beans and let cook slowly for about 15 minutes.

  2. Serve hot.

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 + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

  4. Beans + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

String beans
Form the main body of the dish and carry the sauce.
Flour
Thickens the butter and tomato mixture into a smooth sauce.
Strained tomatoes
Provide the liquid base and acidity that flavour the sauce.
Butter or fat
Carries flavour and gives the flour a base to cook into a roux.

The step that matters

Stirring the flour into the butter until smooth. Flour added to hot fat must be stirred constantly so it cooks evenly; otherwise lumps form and the sauce stays grainy and floury-tasting.

Swap the tomato

How well each one fits the dish's main ingredients (beans, sugar, pepper, butter, flour):

  1. Sweet potatofits better
  2. Okrafits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against beans, sugar, pepper, butter, flour. 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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