01
Black Beans
10.0best for meatloaf1 cup : 1 cup
Closest swap in most Mexican and Tex-Mex dishes
10.0
pinto beans substitute
in meatloaf.
Mashed Pinto Beans in Meatloaf bind moisture and add protein without meat. The substitute should mash to a similar paste and bake into a firm slice.
top substitutes
02
Kidney Beans
10.0best for meatloaf1 cup : 1 cup
Firmer texture, works in chili and stews
10.0
03
Chickpeas
10.0best for meatloaf1 cup : 1 cup
Milder flavor, holds shape well
10.0
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04
Lentils
10.01 cup : 1 cup
Cooks faster, works in refried bean style dishes
10.0
05
Refried Beans
10.01 cup : 1 cup
Mash cooked pintos with oil and spices
10.0
06
Lima Beans
10.01 cup : 1 cup
Starchier and buttery, mash well for dips
10.0
07
Cowpeas
10.01 cup : 1 cup
Black-eyed peas swap well in Southern-style beans and rice; slightly firmer
10.0
08
Broadbeans (Fava Beans)
10.01 cup : 1 cup
Nuttier and firmer; mash into refried-style dip or add to pinto-style stews
10.0
09
Soybeans
10.01 cup : 1 cup
Firm cooked yellow soybeans add protein to pinto-style chili and bean bowls
10.0
10
Pigeon Peas (Red Gram)
10.01 cup : 1 cup
Earthy legume holds shape in rice and beans; common in Latin Caribbean dishes
10.0