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To Boil French Beans

Boiled French beans seasoned with salt, butter, white pepper, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beans and lemon match in chemistry and in kitchens. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,474 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Boil French Beans

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.

Prepare

  1. Trim the ends and stalks of the beans.

  2. Wash and drain the beans.

Boil

  1. Boil plenty of salted water in a large saucepan.

  2. Add the beans and cook until tender, about 12 to 18 minutes.

  3. Drain the beans in a colander.

Finish and serve

  1. In a clean saucepan, heat the beans over low heat until dry and hot.

  2. Add butter, white pepper, and lemon juice, tossing gently.

  3. 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 + lemontop 12% of all pairs
    Smell alikestrong
    Cooked together1,474 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. White pepper + lemontop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Beans + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,799 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + white peppertop 28% of all pairs
    Smell alikelow
    Cooked together3,814 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Fresh french beans
Provide the main body of the dish, cooking to a tender bite.
Butter
Adds fat and richness, coating the beans and carrying flavour.
Lemon juice
Adds acidity that brightens the buttery flavour.

The step that matters

Cook until tender, then drain well. Beans cooked too long turn soft and dull in colour, while beans left wet dilute the butter. Draining thoroughly and drying them over low heat helps the butter cling to the beans.

Swap the white pepper

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

  1. Parsleyfits better
  2. Thymefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against beans, butter, lemon. 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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