Skip to main content
Main

Dry White Beans, Robert

A bean dish cooked with butter, onions, mustard flour, Espagnole sauce, and seasoned with salt, pepper, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Beans and mustard match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Dry White Beans, Robert

Ingredients

Directions

Prepare the beans

  1. Cook the beans as directed in a previous recipe.

  2. Drain the beans in a colander.

Make the sauce

  1. In a saucepan, melt the butter.

  2. Sauté the chopped onions lightly. Drain off the butter.

  3. Add the mustard flour diluted with the Espagnole sauce to the saucepan.

  4. Stir in the cooked beans and season with salt, pepper, and nutmeg.

  5. Cover the saucepan and let it simmer for 20 minutes.

Finish and serve

  1. Before serving, add a piece of butter and toss the beans until melted.

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. Beans + mustardtop 4% of all pairs
    Smell alikestrong
    Cooked together852 recipes

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

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  3. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Dry white beans
Form the main body of the dish, becoming tender as they cook and absorb the sauce.
Butter
Adds richness and a silky mouthfeel to the onions and the finished beans.
Onions
Provide sweetness and aroma as they soften gently in the butter.
Mustard flour
Adds a sharp, pungent bite that balances the richness of the sauce.
Espagnole sauce
Supplies body, savory depth and moisture to coat the beans.

The step that matters

Simmering the beans covered. Gentle covered simmering lets the beans soak up the sauce and warm through without drying out or breaking apart. Mustard flour must be diluted fully first, otherwise it can clump and taste harsh.

Swap the onion

How well each one fits the dish's main ingredients (beans, butter, mustard, flour, sauce, pepper, nutmeg):

  1. Shallotfits better
  2. Horseradishfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beans, butter, mustard, flour, sauce, pepper, nutmeg. 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.

You might also like

German Style String BeansGerman Style String Beans7 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes