Molecular affinity
Pairs well with — ingredients that share aroma compounds
Beans, kidney, red, mature seeds, cooked, boiled, without salt
4 shared
Beans, kidney, all types, mature seeds, raw
4 shared
Beans, kidney, red, mature seeds, raw
4 shared
Beans, black, mature seeds, cooked, boiled, with salt
3 shared
Beans, pink, mature seeds, cooked, boiled, with salt
3 shared
Beans, pinto, mature seeds, cooked, boiled, with salt
3 shared
Beans, navy, mature seeds, cooked, boiled, with salt
3 shared
Beans, black turtle, mature seeds, cooked, boiled, without salt
3 shared
Based on shared flavor compounds · click to explore
Research Evidence
Source & LicenseSource: USDA FoodData CentralLicense: proprietaryVerification: Multi-layer verified