How many cups of beans in a can

How to Measure and Use Dried Beans

Inexpensive dried beans belong in any pantry, where you can store them for years. Using them in place of canned beans cuts down on recyclables in the garage and frees up food storage space in the kitchen. They also cost considerably less per pound than canned beans and give you control over the amount of salt in your dish. Though dried beans admittedly take much longer to prepare, requiring a soak and extended cooking time, they easily sub for canned in most recipes. Figuring out how many beans you need to swap dried for canned in a recipe is simple when you know the basic measurement equivalents. Keep in mind that beans vary widely in size, so if you want to swap a different dried bean for the variety called for in the recipe, you may need to adjust the amount to compensate.

Measurements

Use these helpful average conversions and general rules of thumb to measure dried beans:

• 2 cups of dried beans = 1 pound of dried beans
• 1 pound of dried beans = About 6 cups of cooked beans
• 1 part dry beans = 3 parts cooked beans
• 1 cup dried beans = 3 cups of cooked beans
• 1/3 cup dried beans = 1 cup of cooked beans

While they provide you with a great starting point, these rules of thumb vary based on the size of the bean. Larger varieties such as pinto and lima beans yield a bit less when cooked, while smaller ones such as garbanzo and navy beans yield more. Keep in mind that dried beans more than double in both volume and weight when you cook them, and you should be able to estimate the amount you need in most cases.

Conversions and Equivalents

Remember these tips for bean equivalents:

• A heaping 1/2 cup of dried beans = one 15-ounce can of beans
• 1 1/2 cups of cooked beans, drained = one 15-ounce can of beans
• 1 1/2 pounds dried beans = one #10 can of cooked beans (109 ounces)

Canned beans equate to cooked beans, so cooking dried beans before you measure them for a recipe written with canned beans usually results in a more accurate conversion.

For recipes requiring precise proportions, you should always cook and drain the dried beans before you measure them, using the average equivalents as a rough guide to estimate the amount of dried beans you need to prepare. Many bean recipes are fairly forgiving and adjustable. But for just the right balance in a three-bean salad or in a pot of mixed bean soup, you might need to make some adjustments when you convert from canned to dried ingredient amounts so one bean doesn't dominate the dish.

Substitutions

You might need to increase the amount of salt you add during cooking when you use dried beans in place of canned. You can purchase canned beans with no added salt, but many contain sodium chloride, which is added both for flavor and as a preservative. Rinsing canned beans does wash away some of this added salt, but recipes written for canned beans generally compensate with less or no salt added during cooking. Since dried beans contain no salt, you need to add it for flavor when you cook the beans or increase the amount of salt in the recipe to taste.

Interchanging beans in a recipe usually works fine. For example, you can substitute kidney beans for pinto beans in a chili recipe or a bean salad without much alteration to the appearance or overall flavor. In dishes with beans as the main ingredient, such as hummus or refried beans, you may or may not be happy with the result, however. Hummus, which typically calls for mildly nutty garbanzo beans (also called chickpeas), won't taste the same if you use dark red kidney beans, although you may ultimately really like the flavor.

Generally, versatile beans make it easy to experiment and use what you have on hand. As a tasty source of protein, they can also stand in for meat when you want to cook with pantry staples instead of making a run to the store.

Helpful Links

Dry Beans To Cooked Beans To Canned Beans

I love beans but don't love soaking beans overnight and then cooking them for hours in the middle of the week to make one of my favorite bean dishes. So I put together this collection of bean conversions to help you make beans for your favorite recipes.

Yes, I know there advantages to cooking beans from scratch including nutrition, flavor and cost but there are nights I want to just open a can or two of beans to make a bean stew or Tuscan beans.

Problem: I never know the correct conversion of dry beans to cooked beans to canned beans and that is why I did a little research and am posting what I found here for you to use. These conversions are approximations and depend on the type of bean, the size and shape of the bean.

Canned Beans to Cooked Beans Conversions

• 14 -16 oz can = 1.5 cups cooked beans
• 19 oz can = 2¼ cups cooked beans
• 28 oz can = 3 - 3¼ cups cooked beans

Dry Bean Yields After Cooking Conversions

• 1 pound dry beans = 6 to 7 cups cooked beans, drained
• 1 pound dry beans = about 2 cups dry beans
• 1 cup dry beans (most kinds) = 3 cups cooked beans
• ⅔ cup dry beans (most kinds) = 2 cups cooked beans
• ½ cup dry beans (most kinds) = 1½ cups cooked beans
• ⅓cup dry beans = 1 cup cooked beans

Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans

Lentils: 1 cup dried lentils = 3 cups cooked

How About Grams?

• 1 cup cooked black kidney beans = 60 grams = 2.2 ounces
• 1 cup cooked green beans chopped = 180 grams = 6.3 ounces
• 1 cup cooked Lima beans = 75 grams = 2.6 ounces
• 1 cup raw red kidney beans = 185 grams = 6.5 ounces
• 1 cup cooked soybeans = 75 grams = 2.6 ounces

Some of My Favorite Bean Recipes

Rice and Beans Recipe

Simple Bean Salad Recipe

Braised Beans and Spinach with Pecorin Romano Cheese Recipe

Southern California Style Chicken with Rice and Beans Recipe

Other Important Ingredient Conversions