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Butter Bean & Tomato Stew

Packed full of iron, this stew makes a great side dish or a superhealthy supper when partnered with a jacket potato

By bbcgoodfood · From Open Recipes · 8 ingredients
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Why it works: Tomato and butter match in chemistry and in kitchens. They rank in the top 11% of all ingredient pairs, and 6,890 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Serves 5
Prep15 min
Cook35 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. Tomato + buttertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together6,890 recipes

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

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

    Shared aroma: myristicin (spice, warm).

  3. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

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

  4. Tomato + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,711 recipes

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

  5. Shallot + parsleytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together3,718 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (olive, carrot, onion, tomato, butter, beans, parsley):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Eggplantbetter flavor fit
  4. Shallotthe original

Fit is the average pairing score against olive, carrot, onion, tomato, butter, beans, parsley. 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).