Cooking
Substitute for Black Beans
No black beans? Swap cooked pinto beans cup for cup in burritos and refried beans, kidney beans in chili, and chickpeas in salads. One 15-oz can is 1½ cups.
- vegetarian
- vegan
- gluten free
Quick answer
Out of black beans? The most versatile swaps:
- 1
Pinto beans
1 cup cooked for 1 cup cooked black beans
- 2
Kidney beans
1 cup cooked for 1 cup cooked black beans
- 3
Chickpeas
1 cup cooked for 1 cup cooked black beans
Black beans bring a dense, creamy interior, firm skins, an earthy and slightly sweet flavor, and a dark color that shapes how soups, dips and brownies look. When they are missing, choose the replacement by the job: beans that mash for refried beans and dips, beans that hold their shape for salads and chili, and lentils when the goal is a meaty crumble. Swap cooked for cooked by volume; all beans of similar size measure about the same per cup.
Soups, stews and chili
Small red beans and pinto beans behave most like black beans in a simmered pot: they soften to the same creaminess and thicken the broth as they break. Kidney beans are better when the beans must stay whole, as in chili. Black bean soup turns brown with any of them; adding a spoonful of cocoa or chipotle in adobo darkens it a little and suits the flavor.
Burritos, refried beans and dips
Pinto beans are the classic refried bean and mash smoothly with a little cooking liquid. For a dip, purée them with lime, cumin and garlic. Chickpeas and kidney beans resist mashing and leave a gritty, skin-flecked texture.
Salads and bowls
Cold dishes need a bean that keeps its shape after dressing. Chickpeas and kidney beans both do. Rinse canned beans well so the canning liquid does not cloud the dressing.
Veggie burgers and fillings
Lentils make a firmer, drier patty than black beans. Mash about half and add breadcrumbs or oats to bind. For taco fillings, season lentils as you would ground meat.
When not to substitute
Dishes defined by black beans, such as Brazilian feijoada, Cuban black beans or Mexican black bean soup, change color and character with another bean. Black bean brownies also rely on the dark color to look like regular brownies. If the black beans are canned, check the label for added salt and adjust the seasoning in any substitute accordingly.
Common mistakes
- Swapping dry for cooked one to one. A cup of dry beans swells to about three cups cooked, so the recipe ends up with three times the beans.
- Undercooking firmer beans. Kidney beans and chickpeas take longer than black beans from dry; test several for tenderness before seasoning.
- Leaving lentils whole in a burger. Without mashing, the patty crumbles on the grill.
- Adding salt twice. Canned beans are often salted; taste before seasoning.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Pinto beans Cooking | 1 cup cooked for 1 cup cooked black beans | burritos, refried beans, taco fillings, rice and beans | Similar size and the same creamy interior, so cooking times and seasoning carry over. Skins are thinner and the beans break down sooner, which helps refried beans but makes a soup thicker. The color turns pinkish-brown instead of black. |
| Kidney beans CookingRaw & finishing | 1 cup cooked for 1 cup cooked black beans | chili, bean salads, stews, baked casseroles | Larger, with thicker skins that keep their shape through long simmering and cold dressing. They mash poorly, so they suit whole-bean dishes. Their mild flavor needs a bit more seasoning than black beans' earthy taste. |
| Chickpeas Raw & finishingCooking | 1 cup cooked for 1 cup cooked black beans | grain bowls, corn and bean salads, roasted snacks, curries | Firm and nutty, they stay intact in salads and roast crisp. They do not turn creamy when mashed without a food processor, so avoid them for refried beans or black bean dip. |
| Brown or green lentils Cooking | 1 cup cooked for 1 cup cooked black beans | veggie burgers, taco meat-style fillings, soups, sloppy joes | Smaller and drier, they give a crumbly, ground-meat texture rather than whole beans. No soaking is needed and they cook far faster from dry. In burgers, mash part of them so the patty binds. |
| Small red beans Cooking | 1 cup cooked for 1 cup cooked black beans | Cuban-style beans, rice and beans, soups | The closest in size and creamy texture, and the dark red color is the nearest to black. Use the same soaking and simmering times as black beans. |
Substitute calculator
How much black beans does your recipe call for?
- Pinto beans1 cup cooked pinto beans
- Kidney beans1 cup cooked kidney beans
- Chickpeas1 cup cooked chickpeas
- Brown or green lentils1 cup cooked brown or green lentils
- Small red beans1 cup cooked small red beans
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Topics: black beanslegumesproteinmexicanlatin All cooking guides
Frequently asked questions
How many cups are in a can of black beans?
A 15-ounce can holds about 1½ cups of drained beans, according to the Nebraska Dry Bean Commission. That makes one can roughly interchangeable with 1½ cups of home-cooked beans of any variety.
How much dry beans equals a can?
One pound of dry beans measures about 2 cups and cooks up to roughly 6 cups, so about ½ cup of dry beans replaces one 15-ounce can. Measure after soaking and cooking, not before, when following a recipe written for canned beans.
What can replace black beans in brownies?
Another soft, mild bean puréed until completely smooth: cannellini or navy beans work best. They lighten the color slightly, which cocoa hides. Avoid chickpeas, whose firmer texture and nutty taste show through.
Should I rinse canned beans?
For salads and fillings, yes: rinsing removes the starchy, salty canning liquid. For soups and refried beans, some cooks keep a little of the liquid for body; reduce the added salt if you do.
Sources
- Cooking with dry beans, Nebraska Dry Bean Commission
More cooking substitutes
Substitute for Almond Butter
Cashew butter is the mildest 1:1 swap for almond butter; peanut butter works 1:1 with less added salt. For nut-free cooking, use sunflower seed butter 1:1.
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Substitute for Chipotle Peppers
No chipotles in adobo? Use ½ tsp ground chipotle plus a little tomato paste per pepper, a rehydrated dried chipotle, or smoked paprika with cayenne.
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Substitute for Cumin
No cumin? Use ground caraway at half to three quarters, ground coriander one-for-one, or chili powder or garam masala when their other spices fit the dish.
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Substitute for Fresh Cilantro
No cilantro, or can't stand it? Use flat-leaf parsley with lime zest 1:1 in salsas, culantro at half, Thai basil in curries. Dried cilantro barely works.
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