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Canned Beans

A preserved bean dish made by cooking beans, seasoning, and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lima beans and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Canned Beans

Ingredients

Directions

Cook and season

  1. Cook the beans in boiling water for one hour.

  2. Season with pepper and coarse sea salt.

Jar and store

  1. Fill jars quite full with the cooked beans.

  2. Seal the jars carefully as directed.

  3. Store in a cool, dry cellar; they will keep for the year round.

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. Lima beans + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together156 recipes

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

  2. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 recipes

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

  3. Lima beans + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

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

  4. Lima beans + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

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

  5. Butter + beanstop 19% of all pairs
    Smell alikemoderate
    Cooked together2,799 recipes

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

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

What each ingredient does

Lima beans
Make up the bulk of the dish; their starch softens and thickens as they cook.
Butter beans
Add body and a soft, creamy texture as their starch gelatinises during boiling.
Caseknife beans
Contribute bulk and texture; their starch softens and holds shape through long cooking.

The step that matters

Seal the jars carefully. A tight seal keeps air and microbes out of the jars. If the seal fails, the beans can spoil instead of keeping through the year.

“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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