Ingredient substitution guide
Best substitutes for pinto beans
Best swap for pinto beans: Kidney beans, 1:1; slightly firmer, 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 Pinto Beans?
The best swap for Pinto Beans is Kidney Beans, 1:1; slightly firmer, earthier. Another option is Black Beans, 1:1; works well in Mexican/Latin dishes. A third option is Borlotti Beans, same family, nearly identical flavor. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Kidney beans | 1:1; slightly firmer, earthier How to use it: If cooking from dried, soak at least 5 hours, drain, then boil in fresh water 30 minutes. Limits: Not for a slow cooker straight from dried; it may not get hot enough. |
| Black beans | 1:1; works well in Mexican/Latin dishes |
| Borlotti beans | same family, nearly identical flavor |
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)
- K-State Research and Extension, Do Not Cook Dry Beans in a Slow Cooker (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.