01
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
black beans substitute
for marinade.
Marinades need to penetrate protein — black bean puree, at pH around 5.8 and with only 0.3% free acid, works as a carrier for lime juice or vinegar rather than as the denaturing agent itself. Expect salt and acid to migrate about 3mm into a chicken thigh per 4 hours at 38°F. Substitutes must behave the same way: viscous enough to cling, thin enough to diffuse, and neutral enough not to overpower the active acids.
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adjustment for marinade
Refried beans carry natural fat around 8-10% that slows acid migration — penetration drops to about 2mm in chicken thigh per 4 hours at 38°F versus 3mm with plain puree. Thin with 2 tbsp lime per cup and rest meat an extra 2 hours to compensate. Surface sears cleaner than wet marinades.
02
Cowpeas
10.01 cup : 1 cup
Black-eyed peas offer similar earthy flavor; pair well in Southern and Latin dishes
10.0
adjustment for marinade
Cowpea puree sits around pH 6.0 — slightly less acidic than black beans at 5.8 — so add lime juice to bring base pH to 4.5 for meaningful denaturation. Penetration runs 3mm per 4 hours at 38°F. Earthy flavor pairs with pork shoulder; strain puree through #40 mesh before marinating.
03
Soybeans
10.01 cup : 1 cup
Firm cooked yellow or black soybeans hold shape in chili, tacos, and salads
10.0
adjustment for marinade
Soybean puree at 18% fat and pH near 6.4 clings thicker to meat surface and slows acid diffusion — use only with added vinegar to bring pH to 4.5 and extend rest to 6 hours at 38°F for 3mm penetration. Umami carryover is strong; skip soy sauce in the mix.
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04
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Earthier nuttier flavor; best in soups or mashed into black bean dip style spreads
10.0
adjustment for this dish
Fava puree carries a grassy, almost green bitterness that pairs with lamb or game. pH sits at 5.9; add 2 tbsp lemon per cup to hit 4.4 pKa territory where the acid denatures surface proteins within 4 hours. Skin must be slipped first or texture reads fibrous on the meat.
05
Ground Beef
3.31 cup : 1 1/2 cup
Mash partially for burger patties or taco filling
3.3
adjustment for this dish
Ground beef isn't a carrier — it's the protein being marinated, so use only in a dry-rub or bean-paste glaze context at 1:1.5 mass ratio. Penetration doesn't apply since the meat is ground; mix seasoning through at 1% salt by weight and rest 30 minutes at 38°F before forming patties.