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Fried Kidney-beans

Fried kidney beans mixed with crisp pork strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Kidney beans and pork work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 218 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Kidney-beans

Ingredients

Directions

Cook the beans

  1. Boil the kidney beans in hot salted water until tender.

  2. Drain the beans and let them cool slightly, then mash them partially, leaving some whole.

Fry and serve

  1. In a frying pan, fry the strips of fat salt pork until crisp in their own grease.

  2. Season the pork with black pepper and stir in the mashed beans.

  3. Cook, stirring briskly, until the mixture is smoking hot.

  4. Serve with the crisped pork on top.

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. Kidney beans + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Kidney beans + peppertop 24% of all pairs
    Smell alikelow
    Cooked together718 recipes

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

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

What each ingredient does

Kidney beans
Form the main body of the dish, with mashed beans giving a soft texture and whole beans adding bite.
Fat salt pork
Renders its fat to fry the beans and crisps to add savoury, crunchy contrast.

The step that matters

Cook, stirring briskly, until the mixture is smoking hot. The beans must be heated through and well coated in pork fat. Stirring keeps them from scorching on the pan base while the mashed portion thickens and the mixture browns lightly.

Swap the kidney beans

How well each one fits the dish's main ingredients (pork, pepper):

  1. Black-eyed peafits better
  2. Beansfits better
  3. Soybeanfits better
  4. Kidney beansthe original

Fit is the average pairing score against pork, pepper. 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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