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Dried Sweet Corn and Beans

A baked dish of sweet corn and beans cooked with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and beans match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,211 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Dried Sweet Corn and Beans

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Cook the corn and beans

  1. Pour water over dried sweet corn and cook until nearly done.

  2. Cook soup beans in the same manner.

  3. Combine corn and beans.

  4. Cook until well done.

Season and bake

  1. Season with butter and coarse sea salt.

  2. Transfer to a baking dish and bake in a hot oven (400°F / 200°C) for 30 minutes.

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. Corn + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together1,211 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Beans + buttertop 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 sweet corn
Forms the main body of the dish and becomes tender through long cooking.
Soup beans
Adds body and a firm, hearty texture to the combined dish.
Butter
Adds richness and moisture to the cooked corn and beans.

Swap the beans

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

  1. Lima beansfits better
  2. Almondfits about as well
  3. Beansthe original
  4. Peanutfits about as well

Fit is the average pairing score against corn, butter. 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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