01
Lentils
10.0best for sauce1 cup : 1 cup
Cook faster; slightly different texture, same protein
10.0
black beans substitute
for sauce.
Sauce work exploits black bean starch as a thickener: pureed beans yield roughly 18% amylose, which sets viscosity at about 2,500 cP once reduced to 80% of starting volume. The emulsion holds because the puree behaves as a suspension rather than a true oil-in-water system, so it resists breaking until it drops below 140°F. Substitutes must match viscosity and reduction tolerance; thin-walled legumes weep water and split the coat within minutes.
top substitutes
adjustment for sauce
Lentils thicken sauce faster than black beans — puree yields 2,800 cP viscosity at 20% reduction, about 300 higher. Thin with stock at 2 tbsp per cup to match the original body. Red lentils break fully by minute 18 and emulsify cleanly; green ones leave particulate above 150 microns.
02
Refried Beans
10.0best for sauce1 cup : 1 cup
Mash and fry in lard or oil with cumin and garlic; slightly chunkier than smooth canned refried
10.0
adjustment for sauce
Refried beans arrive pre-emulsified with 8-10% fat — sauce sets below 140°F without additional binder. Thin with stock at a 1:0.4 ratio to hit 2,500 cP. Flavor carries cumin and garlic, so pull any duplicate aromatics in the base recipe. Avoid reducing past 70% of start volume or the coat turns pasty.
03
Cowpeas
10.0best for sauce1 cup : 1 cup
Black-eyed peas offer similar earthy flavor; pair well in Southern and Latin dishes
10.0
adjustment for sauce
Cowpea puree sets viscosity near 2,300 cP at 80% reduction, slightly thinner than black beans. Earthy-sweet finish pairs with smoked meats and pan juices; keep acid low (lime to 1 tsp per cup) to stop the sauce from breaking below 3.8 pH. Strain through a #40 sieve to remove skin fragments.
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04
Kidney Beans
10.01 cup : 1 cup
Larger, firmer; works in soups, chili, and burritos
10.0
adjustment for this dish
Kidney puree carries more tannin and reads astringent in delicate sauces — reserve for chili gravy or smoky mole. Viscosity sets around 2,600 cP at 80% reduction. Strain through fine mesh to pull skin fragments above 200 microns, or coat feels gritty on the tongue after the first bite.
05
Pinto Beans
10.01 cup : 1 cup
Creamier when cooked; great in Mexican dishes
10.0
adjustment for this dish
Pinto puree is creamier and thickens sauce faster — hit 2,700 cP at just 75% reduction versus 80% for black beans. Lighter color works for enchilada sauce but not for dark moles. Balance sweetness with 1 tbsp cider vinegar per cup to keep the finish savory against the extra natural sugar.
06
Chickpeas
10.01 cup : 1 cup
Nuttier, firmer; works in salads and bowls
10.0
adjustment for this dish
Chickpea puree has higher amylose (22%) and sets a firmer coat — viscosity reads 3,000 cP at 75% reduction, denser than black beans. Thin with 3 tbsp stock per cup to restore pourability. Nutty profile carries lemon and tahini cleanly; skip in Mexican-register sauces since the flavor clashes.
07
Lima Beans
10.01 cup : 1 cup
Buttery texture, works in stews and rice dishes
10.0
adjustment for this dish
Lima puree brings a buttery profile and sets near 2,400 cP at 80% reduction — thinner and sweeter than black beans. Works in creamy bean gravies over rice; balance with 2 tsp lemon per cup to cut the richness. Pull off heat at 150°F to preserve the starch matrix from over-breaking.
08
Soybeans
10.01 cup : 1 cup
Firm cooked yellow or black soybeans hold shape in chili, tacos, and salads
10.0
adjustment for this dish
Soybean puree runs higher fat (18%) and produces a glossier emulsion that holds above 150°F longer than black beans. Viscosity lands around 2,200 cP; thicken with 1 tsp cornstarch per cup if needed. Carries a faint bitter edge — balance with mirin or a pinch of sugar to round out finish.
09
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Earthier nuttier flavor; best in soups or mashed into black bean dip style spreads
10.0
10
Ground Beef
3.31 cup : 1 1/2 cup
Mash partially for burger patties or taco filling
3.3
11
Edamame
10.01 cup : 1 cup
Bright green, use shelled; firmer bite, more protein
10.0