Ingredient substitution guide
Best substitutes for black beans
Best swap for black beans: Pinto beans, 1:1; creamier, earthier.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Black Beans?
The best swap for Black Beans is Pinto Beans, 1:1; creamier, earthier. Another option is Kidney Beans, 1:1; firmer texture. A third option is Lentils, 1:1 cooked; softer, cook faster. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Pinto beans | 1:1; creamier, earthier |
| Kidney beans | 1:1; firmer texture How to use it: Canned are ready to use. Soak dry kidney beans 5 hours, then boil 30 minutes before slow cooking. |
| Lentils | 1:1 cooked; softer, cook faster |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Illinois Extension, Kidney Beans and Slow Cookers (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.