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To Boil Windsor Beans

A boiled dish of Windsor beans seasoned with salt, parsley, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beans and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry linalool, which smells floral, citrus. The science ↓

To Boil Windsor Beans

Ingredients

Directions

Prepare

  1. Shell the beans just before cooking.

  2. Wash and drain the beans.

Cook

  1. Bring a pot of salted water to a boil.

  2. Add the beans and cook until tender, about 20 to 30 minutes.

  3. Drain the beans in a colander.

Serve

  1. Serve immediately with a tureen of parsley and butter or plain melted butter.

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 + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together1,376 recipes

    Shared aroma: linalool (floral, citrus).

  2. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Beans + buttertop 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

Young windsor beans
Provide the main body and starchy, tender texture of the dish.
Butter
Adds richness and fat that coats the beans and carries flavour.

The step that matters

Add the beans and cook until tender. Cooking too briefly leaves beans firm and starchy, while overcooking makes them mushy and dull in colour. Checking for tenderness during the 20 to 30 minutes matters because beans vary in size and freshness.

Swap the beans

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

  1. Chickpeafits better
  2. Walnutfits better
  3. Almondfits better
  4. Beansthe original

Fit is the average pairing score against parsley, butter. 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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