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Butter Beans Dried, Boiled

A simple boiled dish of dried butter beans seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and beans are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,799 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Butter Beans Dried, Boiled

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Soak the dried butter beans overnight in water.

  2. Drain and rinse the beans.

  3. Place the beans in a pot and cover with fresh water.

Cook

  1. Bring to a boil, then reduce heat and simmer until tender, about 1 to 1.5 hours.

  2. Add salt to taste before serving.

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. Butter + beanstop 19% of all pairs
    Smell alikemoderate
    Cooked together2,799 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

Dried butter beans
Provide the main body of the dish; soaking and simmering soften their starchy interior to a tender texture.

The step that matters

Simmer until tender. Dried beans need a long, gentle simmer to soften fully. Boiling hard can break the skins and make the beans mushy, so keep the water at a gentle simmer and check for tenderness rather than relying only on the clock.

“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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