Converting dry black beans to canned beans can lead to significant savings and offer control over the final product. Dried beans are more affordable than canned. Knowing the correct measurements helps when substituting in recipes.
The Dry-to-Cooked Bean Ratio
The standard ratio is 1:3 by volume. One cup of dried beans makes about three cups of cooked beans. However, the 15-ounce can conversion is slightly different.
A 15-ounce can of black beans contains roughly 1.5 cups of cooked beans, weighing about 9 to 10 ounces after draining.
Volume Conversion
To get 1.5 cups of cooked black beans, use:
- 1/2 cup of dried black beans (a heaping 1/2 cup is recommended).
- Some sources suggest up to 3/4 cup of dried beans.
It's always a good idea to cook extra beans, which can be frozen for later use.
Weight Conversion
For precision using a kitchen scale:
- A 15-ounce can has about 9-10 ounces (by weight) of drained cooked beans.
- You will need around 4.5 ounces of dried black beans to match this cooked weight.
Conversion Chart: Dried vs. Canned Black Beans
The following table shows common conversions.
| Measurement | Dried Black Beans | Cooked Black Beans (Drained) | Canned Black Beans (15 oz can) |
|---|---|---|---|
| Single Can Equivalent | 1/2 - 3/4 cup (approx. 4.5 oz) | 1.5 cups (approx. 9-10 oz) | 1 can |
| 1 Pound (16 oz) Bag | 1 pound (about 2-2.5 cups) | 6 cups | 4 cans (approx.) |
| 1 Cup Dry Yield | 1 cup | 3 cups (approx.) | 2 cans (approx.) |
How to Cook Black Beans
Cooking your own black beans is simple, and it allows control over ingredients. Dried beans expand when cooked.
Ingredients and Supplies
- 1/2 to 3/4 cup dried black beans
- Water (plenty of it, at least 3 parts water to 1 part beans)
- Large pot or Dutch oven
- Optional: Aromatics like onion, garlic, or a bay leaf
- Salt (add at the end)
Instructions
- Sort and Rinse: Check for debris, then rinse under cold water.
- Soak (Optional): Soaking reduces cooking time. Use a long soak (overnight) or a quick soak (boil for a few minutes, then let stand for an hour). Drain and rinse.
- Cook: Cover the beans with water by about 2 inches. Bring to a boil, then simmer. Cook until tender (45 minutes to 1.5 hours, depending on the bean's age and soaking). Add more hot water if needed.
- Season and Drain: Add salt to taste. Drain the beans, reserving some of the liquid (aquafaba) if desired. Beans are now ready to use.
Advantages of Cooking with Dried Beans
- Cost-Effective: Dried beans cost less.
- Texture Control: Cook to the desired tenderness.
- Sodium Control: Control the salt content.
- Convenience: Avoid the can opener.
Conclusion
Knowing the conversion between dry and canned black beans is valuable. Use approximately 1/2 to 3/4 cup of dried beans to replace a 15 oz can in recipes. This offers better flavor, texture, and value. Keep the conversions in mind for all your cooking endeavors.
