What is the closest thing to kidney beans? Your guide to substitutes

December 19, 2025 •

4 min read

With many popular recipes relying on the hearty texture and rich flavor of kidney beans, a suitable substitute can be a kitchen lifesaver. The closest things to kidney beans are often small red beans or pinto beans, offering excellent alternatives for many dishes and ensuring your recipe stays on track.

Quick Summary

Find the best kidney bean replacements, including small red beans and pinto beans. This guide compares their flavors, textures, and ideal recipe uses for chili, stews, and salads.

Key Points

Small Red Beans are the Closest Substitute: They offer a very similar flavor and firm texture, making them an excellent one-to-one replacement in most recipes.
Pinto Beans for a Creamier Texture: For dishes where a softer, more mashable bean is desired, pinto beans are a great choice due to their creamy texture and nutty flavor.
Consider the Recipe: The best substitute depends on the final dish; use a firm bean for long-simmering stews and a softer bean for mashing into dips or burritos.
Account for Color Differences: Beans like black beans will change the visual appearance of your dish, which is important to consider for aesthetic reasons.
Nutritional Value is Comparable: Most common bean substitutes, including pintos and black beans, offer similar nutritional benefits, such as fiber and protein.
Thoroughly Cook Dried Kidney Beans: Unlike many substitutes, dried kidney beans contain a toxin and must be soaked and boiled properly before eating.

The Top Contenders: Small Red Beans and Pinto Beans

When seeking a replacement for kidney beans, the most suitable options are often those that mimic their robust flavor and firm texture. Small red beans and pinto beans are the frontrunners for this role, each bringing a slightly different characteristic to the dish.

Small Red Beans: The Almost-Identical Twin

Flavor and Texture: Small red beans are often considered the closest flavor match to kidney beans, with a mild, slightly sweet, and earthy taste. They are also firmer and smaller than kidney beans, but retain their shape exceptionally well during long cooking times, which is perfect for slow-simmered dishes like red beans and rice.
Best For: Classic Cajun and Creole recipes, as well as any dish where the distinct appearance of a red bean is desired. Their firm texture makes them a perfect one-to-one swap for stews and soups.

Pinto Beans: A Creamier, Nutty Alternative

Flavor and Texture: Pinto beans have a creamier, softer texture than kidney beans when cooked, making them more suitable for mashing and thickening dishes. Their flavor is milder and nuttier, and the speckled appearance disappears when cooked, turning them a uniform pale pink color.
Best For: Mexican cuisine, including refried beans, burritos, and tacos. They are also a great stand-in for chili, though they may break down more than kidney beans during extended simmering.

Other Viable Kidney Bean Substitutes

Beyond the top choices, several other beans can serve as a suitable replacement depending on the specific recipe and desired outcome. These offer more flexibility for different flavor profiles and textures.

Black Beans

Flavor and Texture: With a distinct earthy and slightly sweeter flavor, black beans offer a firm texture similar to kidney beans. Their dark color, however, will change the visual appearance of your dish.
Best For: Chili, soups, and recipes where a robust, earthy taste is welcome. They hold their shape well, though they are slightly softer than kidney beans.

Cannellini Beans

Flavor and Texture: Also known as white kidney beans, cannellini beans are the most similar to kidney beans in shape and size. They have a milder flavor and creamy texture, which can be a desirable characteristic in some dishes.
Best For: Italian soups like minestrone, stews, and salads where a hearty, less flavorful bean is preferred.

Great Northern Beans

Flavor and Texture: These medium-sized white beans have a mild flavor and firm texture, making them a good substitute for kidney beans in terms of cooking stability.
Best For: Soups, stews, and casseroles that benefit from a hearty bean that won't fall apart during cooking.

Black Turtle Beans

Flavor and Texture: These small, black, oval beans have an earthy flavor and adapt well to Latin American dishes.
Best For: Hearty stews and rice dishes where a darker, richer bean is desired.

Choosing the Right Substitute for Your Recipe

To help you decide which bean to use, consider the desired flavor, texture, and how long the dish will cook. The following comparison table provides a quick guide.


Bean Substitute	Flavor Profile	Texture	Best For	Considerations
Small Red Beans	Mild, sweet, earthy	Firm	Chili, Red Beans & Rice	Very similar to kidney beans; best all-around swap.
Pinto Beans	Mild, nutty	Creamy, softer	Refried beans, burritos	Softer texture, will mash more easily.
Black Beans	Earthy, slightly sweet	Firm, creamy	Chili, Soups	Changes the visual appearance of the dish.
Cannellini Beans	Mild	Creamy	Italian Soups, Salads	Milder flavor, won't overpower the dish.
Great Northern Beans	Mild	Firm	Soups, Casseroles	Excellent for long cooking times without breaking down.

Key Differences to Consider

Beyond flavor and texture, other factors play a role in substituting kidney beans. Most importantly, raw kidney beans contain a toxin called phytohaemagglutinin (PHA) and must be thoroughly cooked before consumption to avoid poisoning. While most canned varieties are pre-cooked and safe, dried kidney beans must be soaked and boiled for at least 10 minutes. Most other beans, including pinto and black beans, also benefit from proper cooking but do not pose the same raw toxicity risk.

Additionally, cooking times differ. Kidney beans typically require a longer cooking time than smaller, softer beans like pintos. This means if you're using a softer bean in a long-simmering dish, you may want to add them later in the cooking process to prevent them from becoming too mushy. Conversely, if you want a thicker stew, a softer bean might be the perfect choice.

Conclusion

While a variety of beans can substitute for the versatile kidney bean, the closest option truly depends on your recipe's specific needs. For a firm texture and similar flavor, small red beans are your best bet. For a creamier, nuttier result, especially in Mexican cuisine, pinto beans are the way to go. Canned beans can be used for convenience, but remember to adjust cooking times if using dried beans. Ultimately, whether you're out of kidney beans or simply looking to experiment, several excellent alternatives can keep your meals delicious. For more detailed nutritional comparisons, you can consult authoritative resources like FoodStruct, which provides in-depth breakdowns of different bean varieties.

Frequently Asked Questions

The small red bean is the best all-around substitute for kidney beans. It has a very similar earthy flavor and firm texture that holds up well in soups, stews, and chili.

Yes, you can use pinto beans in chili. They offer a creamy, nutty flavor and a softer texture than kidney beans, but they will still hold up well enough for most chili recipes.

Black beans are a good alternative, especially for chili or soups. They have a slightly sweeter, earthy flavor and a firm texture, but their dark color will change the look of your dish.

For a creamier texture, pinto beans are the best option. They soften significantly when cooked, making them ideal for mashing into refried beans or thickening a dish.

While often used interchangeably, kidney beans are larger and have a richer red color, while small red beans are smaller, rounder, and milder in flavor. Both are similar enough for many applications.

Cannellini beans (white kidney beans) are similar in size and shape but have a much milder flavor and a creamier, softer texture. They work well in stews and salads where a less assertive taste is desired.

Yes, you may need to adjust the cooking time. Smaller beans like pintos or black beans cook faster than larger, firmer kidney beans. You might add them later in the process to prevent them from becoming too soft.