Black bean + Pinto bean
Black bean and pinto bean are substitute candidates — they share aroma chemistry (chem 0.59) but rarely appear in the same dish. One could stand in for the other in many recipes. Both sit inside the "Fiber-rich herbs legumes and spices" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both black bean and pinto bean — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withFiber-rich herbs legumes and spices
- Cooks withMediterranean spiced savory ingredients
- Cooks withMexican and Tex-Mex staples
- Cooks withSavory whole-food Mediterranean pantry staples
- Cooks withTex-Mex and Cajun pantry staples
- BlendedLatin American and Indian spiced savory staples
- BlendedLatin spices beans and tortillas
- BlendedSavory Mediterranean seasonings and legumes