7 Pinto Beans Substitutes to Mix Up Your Meals

Black beans are the best pinto bean substitute, used at a 1:1 ratio in soups, stews, and burritos. Their creamy texture and mild earthiness behave similarly, while options like kidney beans, cranberry beans, and cannellini keep chili, refried beans, and salads satisfying.

There's a whole universe of beans and legumes just waiting to step up to the plate (including pinto beans, Phaseolus vulgaris, a New World bean prized for its creamy texture). Black beans, kidney beans, chickpeas - you name it, we've tried swapping them in.

And guess what? Our meals leveled up.

This isn't just about substituting; it's about transforming your dinner game.

Ready to shake things up? Stick with us.

You won't believe how simple swaps can make a big difference.

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7 Easy Substitutes for Pinto Beans

Bean/Legume	Taste	Texture	Suitable Dishes
Black Beans	Mild, earthy	Dense, meaty	Soups, stews, salads, salsa, dips, vegan burgers
Kidney Beans	Nutty, earthy	Soft, creamy	Chili, soups, stews, casseroles
Cannellini Beans	Nutty, earthy	Tender, semi-firm	Pasta dishes, stews, salads
Chickpeas	Nutty, earthy	Firm, grainy	Hummus, falafel, curries, salads, soups, stews, vegan burgers
Lentils	Earthy, slightly peppery	Soft, creamy	Soups, stews, curries
Black-Eyed Peas	Slightly sweet, nutty	Firm, creamy	Rice dishes, stews, salads
Navy Beans	Mild, nutty	Soft, creamy	Baked beans, soups, stews, dips, casseroles

1 - Black Beans

These little guys are versatile (black beans, a variety of Phaseolus vulgaris with a creamy texture). We've thrown them into soups, salads, and even brownies.

Yes, brownies. Their texture is smoother than pinto beans, making them a good addition to dishes where you want a softer bean.

Their color adds a striking contrast to most meals, making your dish Instagram-worthy. They cook quick, perfect for last-minute meal plans.

We usually go for a 1:1 swap ratio for black beans in recipes calling for pinto beans. It's a useful.

If you're looking to mix things up even further, check out other ideas on black bean substitutes and black pepper swaps for savory dishes.

2 - Kidney Beans

They're slightly bigger than pinto beans (about 1-1.5 cm long).

We found out they absorb flavors well, making your meals rich and full-bodied. They need a bit more time to cook compared to pintos.

Kidney beans shine in slow-cooked dishes. Their firmness holds up, especially in stews and chili.

We swap them in at a 1:1 ratio. It's easy, really.

They have a knack for making every dish hearty.

For those eager to experiment further, kidney beans can open up a new dimension of meal prep.

Find more swap ideas here and butter bean swaps for creamier recipes.

3 - Cannellini Beans

These beans step in seamlessly for pinto beans (white kidney beans, Phaseolus vulgaris, common in Italian cooking).

We tossed them in pastas and bean salads.

Their creamy texture blends well. Ideal for smoother dips and spreads.

We've noticed they don't overpower other ingredients. This quality ensures your dish's original flavor shines through.

We use them one-for-one in recipes asking for pintos. This swap has saved our dinners more than once.

If this sparks your interest, you might want to see other alternatives for Cannellini beans and borlotti bean swaps for Tuscan dishes.

4 - Chickpeas

Chickpeas, oh they're a solid swap. We often use them instead of pinto beans.

They have this creamy insides with a slight bite on the outside (Cicer arietinum, with a nutty flavor). Perfect for salads and hummus.

These beans bring a nutty flavor. It shifts the whole vibe of a dish.

We've tossed them in curries and even smashed them on toast. It works.

The ratio? Straight-up 1:1.

Recipes seem to welcome chickpeas with open arms. And if your curiosity goes further, you might find swapping insights on this page.

5 - Lentils

Lentils come in as a stealthy switch. We slide these in for pinto beans.

They nail it in soups. They merge well in salads.

We've spotted them playing nice in a slew of dishes.

Their variety adds color (brown, green, red, and beluga lentils). Textures vary, offering a spectrum of choices.

We lean on them for their adaptability. They've sidestepped into many of our go-to recipes.

We swap lentils in at a 1:1 ratio. This move keeps meals on point.

For those digging deeper into alternatives, lentils hold more secrets. You might catch more swap tips here on lentil substitutes.

6 - Black-Eyed Peas

Black-Eyed Peas, oh they're solid. We toss them in instead of pintos.

Their flavor? Darn good; kind of earthy (with a slightly sweet, nutty note).

T4Toss them into salads or soups; they stand out.

They have a firm texture that keeps its shape well during cooking. We swap at a 1:1 ratio.

Tried them in stews too. They added a nice twist.

Their cooking time? Pretty similar to pinto beans. Made our meal prep smooth.

Found out they're great in dishes where pintos usually star and green pea alternatives for brightening recipes.

Upgraded.

7 - Navy Beans

Navy Beans slide right into recipes, no fuss. Their smooth texture and mild flavor make them a top choice for a wide array of dishes.

We often mix them into our soups and casseroles. They blend in without taking over the spotlight.

They also cook up quite nice, keeping their shape but getting tender enough to enjoy (usually ready in 1-1.5 hours when dried). We've found they're a good stand-in for pinto beans because they don't mess with the dish's overall vibe.

T4We use them one-to-one in swaps. This keeps things simple.

You'll want to look at more ideas on finding substitutes for Navy Beans and flageolet swaps for delicate recipes.