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Boiled Dried Beans

A simple boiled bean dish cooked with pickled pork and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and beans are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,000 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Boiled Dried Beans

Ingredients

Directions

Prepare

  1. In a pot, combine the pickled pork and water.

  2. In another pot, add the dried beans, ensuring they are picked and washed.

Cook

  1. Once the beans boil, drain them in a colander.

  2. Add the drained beans to the pot with the pork and cover with water.

  3. Boil until the beans are soft and serve.

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. Pork + beanstop 11% of all pairs
    Smell alikemoderate
    Cooked together2,000 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

Dried beans
Form the main body of the dish and soften into a tender, edible texture when boiled.
Pickled pork
Adds salty, savory flavor to the cooking water and beans.

The step that matters

Draining the beans after they boil. Beans that have just come to a boil are discarded from their cooking water so the starchy, gas-producing liquid is not carried into the final pot. Draining and recovering the beans in fresh water helps keep the dish clean-tasting.

“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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