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Stewed Beans

A dish of beans simmered with salt pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cranberry and pork work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 123 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Stewed Beans

Ingredients

Directions

Prepare the beans

  1. Soak the beans in cold water overnight.

  2. Wash the beans.

  3. Place the beans in a pot with cold water.

  4. Heat the pot until scalding hot.

  5. Wash the beans again.

  6. Rub the beans to remove hulls.

  7. Add the beans to 3 quarts of water.

Cook and serve

  1. Simmer the beans for 3 hours.

  2. Boil the salt pork for 1 hour.

  3. Remove the skin from the salt pork.

  4. Add the pork to the beans.

  5. Let the beans simmer with the pork for an additional 2 hours.

  6. Serve the pork with the beans.

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. Cranberry + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together123 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Beans
Provide the main body and starchy texture of the dish as they soften during long simmering.
Salt pork
Adds savory fat and salty flavor that seasons the beans as they cook.

The step that matters

Simmer the beans for 3 hours. Dry beans must cook long enough for their starches to fully soften; stopping early leaves them firm and grainy, while gentle simmering prevents the skins from bursting.

“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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