Name: Haricot Beans
Ingredients: haricot beans; cold water; parsley sauce

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 ↓

Haricot Beans

Ingredients

haricot beans
cold water
parsley sauce

Directions

Soak the haricot beans in cold water overnight.
Boil the beans in enough cold water to cover them well.
Cook until tender but not broken, about 1½ hours.
Drain the beans and serve with parsley sauce poured over them.

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 + saucetop 18% of all pairs

Smell alikemoderate

Cooked together1,184 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Parsley + saucetop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).