Why it works: Beans and mustard match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Baked Beans
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 the beans
Wash and soak the beans in cold water overnight.
Drain the water and cover the beans with hot water.
Add the corned beef and boil until the beans begin to split open, about 30 to 60 minutes.
Drain the beans in a colander and rinse with 2 to 3 quarts of cold water.
Layer and bake
In a deep earthen pot, layer half of the beans, then the beef, and finally the remaining beans.
Mix the mustard and molasses with a little water, then pour over the beans.
Add boiling water to just cover the beans.
Bake at 300°F (150°C) for 10 hours, adding a little water occasionally.
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.
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Beans + mustardtop 4% of all pairsSmell alikestrongCooked together852 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beans + beeftop 12% of all pairsSmell alikemoderateCooked together1,134 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + mustardtop 17% of all pairsSmell alikemoderateCooked together1,664 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Mustard + molassestop 23% of all pairsSmell alikelowCooked together468 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Beans + molassestop 26% of all pairsSmell alikelowCooked together491 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beans
- Form the bulk of the dish and, as they cook, soften into a tender, creamy texture.
- Corned beef
- Adds salty, savory meat flavor that seasons the beans during slow baking.
- Molasses
- Adds sweetness and a deep brown color to the sauce as it bakes.
- Mustard
- Adds a sharp, tangy note that balances the sweetness of the molasses.
The step that matters
Boil the beans until they just begin to split. Boiling softens the skins and starches so the beans can finish tender during the long bake. Boiling too long lets them break apart and turn mushy, while stopping too early leaves them firm.
Swap the mustard
How well each one fits the dish's main ingredients (beans, beef, molasses):
- Tomatofits better
- Sweet potatofits better
- Potatofits about as well
- Mustardthe original
Fit is the average pairing score against beans, beef, molasses. 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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