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Stewed Beans

A simple stew of scarlet runner beans and salt pork, cooked slowly until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beans and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,000 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Beans

Ingredients

Directions

Prepare

  1. Wash and soak the beans overnight.

Cook

  1. In the morning, place the soaked beans in a pot with the salt pork.

  2. Cook on medium heat for 4 to 5 hours until tender.

  3. If needed, season with a little salt before serving.

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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together2,000 recipes

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

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

What each ingredient does

Scarlet runner beans
Form the body of the dish, becoming tender and creamy as they cook slowly.
Salt pork
Adds fat and savory flavor that seasons the beans slowly during long cooking.

The step that matters

Cooking the beans until tender. Dried beans need long, gentle simmering to soften fully. Cooking too hot can split the skins while the centers stay firm, so keep the heat at a steady medium.

“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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