Can I Substitute Canned Beans for Dried Beans?

Yes. Canned beans are simply dried beans that have already been cooked and packed in liquid. The substitution is straightforward in most recipes.

The conversion

One standard 15-ounce can of beans contains about 1.5 cups of cooked beans. That replaces approximately half a cup of dried beans, which roughly double or triple in volume when cooked. If a recipe calls for one cup of dried beans, use two 15-ounce cans.

Always rinse canned beans

The liquid in the can is starchy and salty. Drain and rinse under cold water before using. The exception is aquafaba (chickpea liquid), which is useful as an egg white substitute in certain applications.

Adjust the cooking time

Recipes that call for dried beans usually account for the long cook time. If you substitute canned, reduce the cooking time significantly. Canned beans just need to be heated through and flavored, not cooked. Add them toward the end of soups and stews rather than at the beginning.

When dried is worth it

Dried beans have better texture for dishes where the beans are the star: a pot of slow-simmered white beans, a fava bean dish, or a bean salad where firmness matters. They are also cheaper per serving. But for most weeknight cooking, canned is the right call. The Marry Me Chickpea Soup, the Lentil Spinach Stew, and the Mediterranean Bean Bowl all use canned or cooked legumes.

Have a substitution question mid-recipe? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.