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Turtle Bean Soup

A bean soup with 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

  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. Rub the pulp through a colander and return it to the pot.

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

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

  6. 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
Cooked soft and pressed through a colander, they thicken the soup and give it body.
Butter
Adds fat and richness, rounding out the flavor and smoothing the texture of the soup.
Hard boiled eggs
Sliced into the soup, they add protein-rich bulk and a mild, creamy contrast.
Dried thyme
Infused into the hot soup in a cloth, it adds a herbal aroma.

The step that matters

Rub the pulp through a colander. Fully softened beans pressed through a colander break down into a smooth purée that thickens the soup. Beans that are not cooked through will stay grainy and give the soup a thin, gritty texture.

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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