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Braised White Beans

A healthy and delicious side dish, packed full of unforgettable flavours - try it with a roast

By bbcgoodfood · From Open Recipes · 10 ingredients
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Why it works: Beans and carrot match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,441 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Serves 8
Prep30 min

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beans + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,441 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Rosemary + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,340 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  5. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (beans, carrot, celery, garlic, parsley, rosemary, thyme):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against beans, carrot, celery, garlic, parsley, rosemary, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).