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Kidney Beans Another Way Haricots Verts a LA Lyonnaise

A sautéed green bean dish with onions, parsley, scallions, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Kidney Beans Another Way Haricots Verts a LA Lyonnaise

Ingredients

Directions

Prepare

  1. Slice the onions into half rings.

  2. Heat oil in a frying pan.

Cook

  1. Add the onions and cook until they begin to brown.

  2. Add the cooked haricots verts and fry with the onions.

  3. Stir in the chopped parsley, scallions, salt, and pepper.

  4. Give the mixture a couple of turns.

Serve

  1. Dish the mixture.

  2. Boil a little vinegar in the pan.

  3. Pour the boiled vinegar over 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Onions
Browning and sweetness as they cook down in the oil.
Haricots verts
Form the main body of the dish, cooked and then fried with the onions.
Vinegar
Adds acidity that brightens the buttery, savoury flavour of the dish.

The step that matters

Pour the boiled vinegar over the beans. Boiling the vinegar briefly sharpens its bite and drives off some of its harshness, so it tastes bright rather than raw. Pour it over the beans while the pan is still hot so it coats them evenly.

Swap the onion

How well each one fits the dish's main ingredients (parsley, pepper, vinegar):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against parsley, pepper, vinegar. 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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