01
Kidney Beans
10.0best for brownies1 cup : 1 cup
Larger, firmer; works in soups, chili, and burritos
10.0
black beans substitute
in brownies.
Black Beans pureed into brownie batter add moisture, protein, and fudgy density. Blended smooth, they are virtually undetectable behind the chocolate.
top substitutes
02
Pinto Beans
10.0best for brownies1 cup : 1 cup
Creamier when cooked; great in Mexican dishes
10.0
03
Chickpeas
10.0best for brownies1 cup : 1 cup
Nuttier, firmer; works in salads and bowls
10.0
show 7 more substitutes
04
Lentils
10.01 cup : 1 cup
Cook faster; slightly different texture, same protein
10.0
05
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
06
Edamame
10.01 cup : 1 cup
Bright green, use shelled; firmer bite, more protein
10.0
07
Lima Beans
10.01 cup : 1 cup
Buttery texture, works in stews and rice dishes
10.0
08
Cowpeas
10.01 cup : 1 cup
Black-eyed peas offer similar earthy flavor; pair well in Southern and Latin dishes
10.0
09
Soybeans
10.01 cup : 1 cup
Firm cooked yellow or black soybeans hold shape in chili, tacos, and salads
10.0
10
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Earthier nuttier flavor; best in soups or mashed into black bean dip style spreads
10.0