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Baked Bean Solp

A soup made from baked beans, water, canned tomatoes, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Baked Bean Solp

Ingredients

Directions

Cook the beans

  1. Combine cold baked beans and twice the amount of water in a pot.

  2. Simmer until the beans are soft.

Finish the soup

  1. Add half as much canned tomatoes.

  2. Strain the mixture.

  3. If the mixture is too thick, add more water.

  4. Season to taste with salt and pepper.

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).

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, starch and thickness of the soup once softened and strained.
Canned tomatoes
Add acidity and tomato flavor that brightens the soup's mellow bean base.

The step that matters

Simmer until the beans are soft. Fully softened beans break down easily, so the strained soup becomes smooth and evenly thick. Beans that are still firm leave a grainy texture and can make the soup pasty or uneven.

Swap the beans

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

  1. Beansthe original
  2. Black-eyed peafits about as well
  3. Chickpeafits less well
  4. Lentilsfits less well

Fit is the average pairing score against tomato, 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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