Why it works: Beans and egg are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,030 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Beans, Bearicot, Boiled
Ingredients
Directions
Prepare
Wash and soak the beans in cold water.
Cook
Add the lump of dripping to the pot.
Once the beans begin to soften, add salt and peppercorns.
Cook until the beans are tender.
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.
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Beans + eggtop 32% of all pairsSmell alikemoderateCooked together2,030 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beans
- Form the body of the dish and become tender and creamy as they cook.
- Dripping
- Adds fat, richness and a savoury flavour to the cooking liquid.
The step that matters
Adding salt once the beans begin to soften. Salt added early can toughen the skins of dried beans and slow softening. Waiting until the beans have started to soften lets them become tender more evenly while still seasoning them well.
“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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