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Dry White Beans, with Marrow

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beans and chive match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 180 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Dry White Beans, with Marrow

Ingredients

Directions

  1. Cook the dry white beans as per your preferred method, then drain them in a colander.

  2. In a flat saucepan, lightly fry the small pieces of marrow.

  3. Add the drained beans to the saucepan and season with coarse sea salt.

  4. Add the finely chopped chives and toss everything together well.

  5. Serve immediately.

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 + chivetop 2% of all pairs
    Smell alikestrong
    Cooked together180 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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