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Turtle Bean Soup

A hearty soup of black beans, thyme, eggs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Turtle Bean Soup

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.

  1. Wash the black beans and place them in a pot with 3 quarts of water.

  2. Boil the beans until thoroughly soft.

  3. Rub the pulp through a colander and return it to the pot.

  4. Wrap the thyme in a clean cloth and add it to the pot.

  5. Let it boil for 10 minutes for flavor.

  6. Slice the hard boiled eggs and drop them into the soup.

  7. Add butter, salt, and pepper to taste.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beans + thymetop 8% of all pairs
    Smell alikestrong
    Cooked together488 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  4. Thyme + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Black beans
Form the main body of the soup and, once pulped, thicken it.
Dried thyme
Adds an herbal aroma that flavors the broth as it simmers.
Hard boiled eggs
Add soft, mild richness and bulk to the finished soup.
Butter
Adds fat, giving the soup a smoother, rounder mouthfeel.

The step that matters

Rub the pulp through a colander. Beans must be fully soft before pressing, because firm skins and bits will not pass through the colander and leave the soup grainy.

Swap the beans

How well each one fits the dish's main ingredients (thyme, egg, butter, pepper):

  1. Walnutfits better
  2. Chestnutfits about as well
  3. Black-eyed peafits about as well
  4. Beansthe original

Fit is the average pairing score against thyme, egg, butter, pepper. 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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