Name: Dry White Beans, German Style
Ingredients: dry white beans; Alemande sauce or butter sauce; fine chopped parsley; bacon or pork

Why it works: Beans and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Dry White Beans, German Style

Ingredients

dry white beans
Alemande sauce or butter sauce
fine chopped parsley
bacon or pork

Directions

Cook the dry white beans until done, then drain off the broth.
Add Alemande sauce or butter sauce and mix well.
When serving, add fine chopped parsley and garnish with sliced bacon or pork.

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.

Beans + parsleytop 8% of all pairs

Smell alikestrong

Cooked together1,376 recipes

Shared aroma: linalool (floral, citrus).
Beans + porktop 11% of all pairs

Smell alikemoderate

Cooked together2,000 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beans + saucetop 18% of all pairs

Smell alikemoderate

Cooked together1,184 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsley + porktop 19% of all pairs

Smell alikemoderate

Cooked together7,804 recipes

Shared aroma: 2,4-decadienal (seaweed).
Sauce + porktop 23% of all pairs

Smell alikelow

Cooked together4,666 recipes

Shared aroma: ethanol (alcoholic, ethereal).