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Turtle Bean Soup

A soup of black beans, thyme, eggs, butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turtle Bean Soup

Ingredients

Directions

Cook the beans

  1. Wash the black beans and place them in a pot with 3 quarts of water.

  2. Boil until the beans are thoroughly soft.

  3. Rinse the pulp through a colander and return it to the pot.

Finish the soup

  1. Wrap the thyme in a clean cloth and add it to the pot; let it boil for a few minutes for flavor.

  2. Slice the hard boiled eggs and drop them into the soup.

  3. Add the butter, black pepper, and coarse sea salt.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beans + thymetop 8% of all pairs
    Smell alikestrong
    Cooked together488 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  4. Thyme + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Black beans
Form the body of the soup and thicken it as they break down into pulp.
Butter
Adds richness and a smooth, rounded mouthfeel to the finished soup.
Dried thyme
Contributes an earthy, aromatic flavor as it simmers in the pot.
Hard boiled eggs
Add substance and a mild, soft texture to the soup.

The step that matters

Boil until the beans are thoroughly soft. Beans that are not fully softened stay firm and grainy, and they will not break down into a smooth pulp when rinsed through the colander. Cooking them long enough lets the starches gelatinize and the skins soften, which is what gives this soup its body.

Swap the beans

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

  1. Walnutfits better
  2. Chestnutfits about as well
  3. Black-eyed peafits about as well
  4. Beansthe original

Fit is the average pairing score against thyme, egg, butter, 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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