Skip to main content
Main

Haricot Beans

Plain haricot beans simmered with optional onion, butter or gravy, pepper, salt, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Haricot Beans

Ingredients

Directions

Prepare the beans

  1. Soak the beans in cold water for 3 hours.

  2. Drain the beans.

  3. Place the beans in a pot with fresh cold water and the onion if using.

  4. Boil the beans for 3 hours until tender.

  5. Drain the beans again.

Season and serve

  1. Return the beans to the saucepan.

  2. Add gravy or butter, pepper, salt, and lemon juice.

  3. Toss the mixture over low heat for a few minutes.

  4. Serve.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

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

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Beans + lemontop 12% of all pairs
    Smell alikestrong
    Cooked together1,474 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Haricot beans
Form the main body of the dish, becoming soft and creamy when cooked through.
Gravy or butter
Adds fat and richness, giving the beans a smoother, moister mouthfeel.
Lemon juice
Adds acidity that brightens the flavour and balances the richness of the fat.

The step that matters

Boiling the beans until tender. Dried haricot beans must be cooked fully; undercooked beans stay firm and starchy because their starches have not gelatinised. Test for tenderness rather than relying only on the timer.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (beans, butter, pepper, lemon):

  1. Asparagusfits better
  2. Spinachfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against beans, butter, pepper, lemon. 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.

You might also like

Lemon SauceLemon Sauce236 recipesGerman Style String BeansGerman Style String Beans7 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes