Perfect Pairings & Recipes for
Dried Bean

Top flavour pairings and dried bean recipes, revealed through the hidden methmatics of flavour.

Dried bean is marked by the distinctive taste of bean and starch. But look beneath its obvious umaminess and you'll discover a captivating symphony of softer notes, a whisper of pea, a hint of hay, and subtle accents reminiscent of malt. These are the notes that lend it such remarkable, resonant depth. The key to finding the perfect pairing for dried bean is understanding how these notes harmonise.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how vegetable broth's selinon tones can carry dried bean, or how celery's selinon notes create an unexpectedly harmonious bridge with the starchy aroma.

An ingredient's flavour comes from its core characteristics, like vegetal, earthy, and maillard, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

The Flavour Code

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Bean Notes

Our analysis reveals a strong connection between bean and celery flavours. Since dried bean has a distinct beany flavour, try pairing it with the celery-like flavours of celery.

The recipes below provide inspiration for pairing dried bean with celery.

Harmonious Flavours Of Dried Bean

Just as our analysis highlighted that bean and celery-like flavour notes often complement each other, we can identify the full profile of flavours that harmonise with each of the notes present in dried bean. For instance, the starchy notes of dried bean are strongly associated with lactic acid and peppery notes.

The notes linked to the various aroma notes of dried bean can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of vegetable broth offers many of the notes complementary to dried bean, including celery and glutamic aroma notes. Because the flavour profile of vegetable broth has many of the of the features that are complementary to dried bean, they are likely to pair very well together.

The chart above shows the unique profile of vegetable broth across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with dried bean.

Recipes That Pair Dried Bean With Vegetable Broth

Linked Flavour Notes

Looking at the accents that are most strongly associated with the various flavours of dried bean, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of dried bean, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to dried bean.

What To Drink With Dried Bean

The celery notes in virgin mary make it a perfect pairing with dried bean. Likewise, the peppercorn flavours in cabernet/shiraz create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of dried bean below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Dried bean), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.