01
Ground Beef
3.3best for frying1 cup : 1 1/2 cup
Mash partially for burger patties or taco filling
3.3
black beans substitute
for frying.
For frying, black beans are pre-cooked then crisped in oil at 350-375°F to develop a Maillard shell on the skin within 90 seconds per side. Surface moisture below 12% is critical, otherwise oil spatters and crust softens as steam escapes. Any substitute must be drained to a dry exterior and hold structure above 350°F without exploding; thin-skinned legumes blister and shed starch, clouding the oil within two batches.
top substitutes
adjustment for frying
Ground beef fries to crust at 375°F within 3 minutes per side and renders about 2 tbsp fat per cup. Use 1:1.5 by volume since meat compacts denser. Mash partially for patty surface, press to 3/4-inch thickness, and drain on rack; oil stays cleaner than with starchy legumes.
02
Kidney Beans
10.01 cup : 1 cup
Larger, firmer; works in soups, chili, and burritos
10.0
adjustment for frying
Kidney beans must be surface-dried to below 12% moisture before frying at 365°F, or oil spatters violently and crust slackens. Their thicker skin holds up for 90 seconds per side before blistering. Watch for tannin-driven darkening past minute 2; pull early or the exterior reads burnt.
03
Pinto Beans
10.01 cup : 1 cup
Creamier when cooked; great in Mexican dishes
10.0
adjustment for frying
Pintos are creamier inside, so frying whole risks bursts — smash to a patty 1/2 inch thick before setting in 360°F oil. Crust forms in 75 seconds, faster than with black beans because pinto starch gelatinizes at a lower surface temperature. Drain on rack to preserve the shell's crispness.
show 8 more substitutes
04
Chickpeas
10.01 cup : 1 cup
Nuttier, firmer; works in salads and bowls
10.0
adjustment for this dish
Chickpeas fry beautifully at 375°F for 4-5 minutes, developing a crackling hull with near-zero spatter due to firmer skins. Pat dry for 10 minutes before frying. Starch shed is minimal, so oil reuses cleanly for 4-5 batches versus 2 with black beans. Salt within 30 seconds of removal.
05
Lentils
10.01 cup : 1 cup
Cook faster; slightly different texture, same protein
10.0
adjustment for this dish
Whole lentils split and shed starch fast at 365°F, clouding oil inside two batches. Better approach: bind with 1 tbsp chickpea flour per cup and shape into fritters 1/2 inch thick. Fry 2 minutes per side; crust sets by 350°F surface. Skip smaller red lentils — they disintegrate.
06
Refried Beans
10.01 cup : 1 cup
Mash and fry in lard or oil with cumin and garlic; slightly chunkier than smooth canned refried
10.0
adjustment for this dish
Refried beans fry as a patty only — their pre-mashed texture collapses otherwise. Shape 1/2-inch discs, chill 20 minutes to firm, then pan-fry in 1/4 inch oil at 350°F for 2 minutes per side. Surface fat content already around 8-10% means a crackly golden edge without extra coating.
07
Edamame
10.01 cup : 1 cup
Bright green, use shelled; firmer bite, more protein
10.0
adjustment for this dish
Shelled edamame blister above 340°F — keep oil at 325-335°F and fry 90 seconds total. Pat very dry (moisture above 15% causes explosive spatters). The green stays vivid under 2 minutes; past that, chlorophyll degrades and color flips olive. Salt immediately for adhesion before the surface oil cools.
08
Lima Beans
10.01 cup : 1 cup
Buttery texture, works in stews and rice dishes
10.0
adjustment for this dish
Lima beans fry best smashed into 1/2-inch cakes — their buttery center bursts if left whole. At 355°F, crust takes 2 minutes per side and sets a shell around 20% fat from oil uptake. Pre-dry 15 minutes; wet limas shed starch and turn the oil milky within one batch.
09
Cowpeas
10.01 cup : 1 cup
Black-eyed peas offer similar earthy flavor; pair well in Southern and Latin dishes
10.0
10
Soybeans
10.01 cup : 1 cup
Firm cooked yellow or black soybeans hold shape in chili, tacos, and salads
10.0
11
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Earthier nuttier flavor; best in soups or mashed into black bean dip style spreads
10.0