What Kind of Beans Can I Substitute for Pinto Beans?

December 9, 2025 •

4 min read

According to the Bean Institute, pinto beans are the most widely produced bean in the United States, prized for their creamy texture and mild, nutty flavor. But if you're out of stock or seeking a flavor change, you can easily find what kind of beans can I substitute for pinto beans to ensure your recipe doesn't miss a beat.

Quick Summary

Several bean varieties, including borlotti, kidney, and black beans, can effectively replace pinto beans depending on the recipe's desired texture and flavor profile. The best substitute depends on whether you're making a hearty chili, creamy refried beans, or a vibrant salad.

Key Points

Borlotti/Cranberry beans: Offers a flavor and texture very similar to pinto beans, making it an excellent all-purpose substitute.
Black beans: A good substitute for chili, tacos, and refried beans, offering a richer, earthier flavor and slightly firmer texture.
Kidney beans: Best for dishes like chili and stews where a firm, hearty bean is preferred. It holds its shape well during long cooking times.
Navy beans: Ideal for creamy dishes like refried beans and soups because they break down easily and become buttery and soft when cooked.
Chickpeas: Provides a nutty flavor and firmer texture, making them a good option for salads and side dishes rather than creamy applications.
Preparation methods: Different beans have varying cooking times, and canned versus dried can affect the final texture and sodium content.
Recipe-dependent choice: The best bean depends on whether you need a creamy texture (refried beans, soups) or a firm, intact bean (chili, salads).

Top Pinto Bean Substitutes by Recipe

Choosing the right substitute for pinto beans depends heavily on the dish you are preparing. For a creamy dish like refried beans, you need a bean that mashes easily, while a hearty chili requires a bean that can hold its shape during long cooking times.

For Creamy Dishes: Refried Beans and Soups

When making refried beans or thickening a soup, a bean that becomes soft and creamy is essential. Several beans fit this description perfectly:

Navy Beans: Known for their buttery texture, navy beans soften and dissolve easily, making them a fantastic substitute for a smooth puree.
Black Beans: While slightly firmer than pintos, black beans become creamy when cooked and mashed, offering a richer, earthier flavor that pairs well with Mexican seasonings.
Cranberry Beans: Also known as borlotti beans, these are one of the closest substitutes to pintos in flavor and texture, becoming creamy and mild when cooked.

For Hearty Dishes: Chili and Stews

In recipes where the bean needs to hold its shape without turning to mush, a heartier bean is the best option.

Kidney Beans: With a firmer texture and a slightly sweeter, earthy taste, kidney beans are a classic choice for chili and stews. Just remember to boil dried kidney beans thoroughly before cooking to eliminate natural toxins.
Pink Beans: A relative of the kidney bean, pink beans have a rich, meaty flavor and hold up well in chili and stews. They are commonly used interchangeably with pinto and red kidney beans.
Black Beans: Their firm texture allows black beans to maintain their shape, making them a suitable substitute for a robust chili.

For Salads and Cold Dishes

For dishes where a firm, distinct bean is preferred, consider these options:

Chickpeas (Garbanzo Beans): With a nutty, earthy flavor and a firmer bite, chickpeas are excellent for adding texture to salads or grain bowls.
Adzuki Beans: These firm, sweet, and nutty beans work well in Asian-inspired bowls and salads, though their flavor profile is notably different from pintos.

Comparison Table: Pinto Bean Substitutes


Bean Substitute	Best For	Texture When Cooked	Flavor Profile	Notes
Black Beans	Refried beans, chili, burritos	Firm, but creamy inside	Rich, earthy, slightly nutty	Excellent substitute for many Mexican dishes.
Borlotti/Cranberry Beans	Refried beans, stews	Creamy, yet firm	Mild, nutty, slightly sweet	Very similar to pinto beans; a reliable swap.
Kidney Beans	Chili, stews, casseroles	Firm, hearty	Slightly sweet, earthy	A classic chili bean; holds shape well.
Navy Beans	Refried beans, soups, dips	Soft, buttery, very creamy	Mild, slightly nutty	Dissolves easily, great for thickening.
Pink Beans	Chili, refried beans	Hearty, slightly creamy	Rich, meaty	Excellent in Tex-Mex and Caribbean cuisine.
Chickpeas	Salads, stews, dips	Firm	Nutty, earthy	Firmer texture, great for adding body.
Lentils	Soups, stews, curries	Softens easily, less firm	Mild, earthy	Cooks much faster; great for quick dishes.

A Note on Preparation: Canned vs. Dried

When using any of these substitutes, remember that preparation methods vary. Canned beans offer convenience and are pre-cooked, though they should still be rinsed to reduce sodium. Dried beans require soaking (except for lentils) and longer cooking times to become tender. Always check the specific cooking instructions for the variety you choose to ensure the best texture and flavor.

Can you use a mix of beans?

Absolutely! For a dynamic chili or a layered bean dip, mixing different bean varieties can add complexity to both flavor and texture. A combination of creamy black beans and firmer kidney beans, for example, can create a more interesting culinary experience. The key is to consider how each bean will cook and how their flavors will mingle. For refried beans, mixing a creamy bean like navy beans with a firmer bean can provide a unique texture.

Conclusion: Finding Your Favorite Alternative

Ultimately, the best alternative for pinto beans is a matter of personal taste and the needs of your recipe. Borlotti and cranberry beans are arguably the closest in flavor and texture, making them ideal for dishes where you want a near-identical experience. For heartier dishes like chili, kidney and black beans provide a robust, firm presence. If you need a creamy texture for mashing or thickening, navy beans are the clear winner. Don't be afraid to experiment with different varieties. You might discover a new favorite that elevates your dish in an unexpected way.

Using Canned Beans vs. Cooking Dried

Cooking dried beans from scratch will always yield the best texture and flavor, allowing you to control the seasoning and tenderness. Canned beans are a convenient shortcut for busy cooks. If using canned, rinsing them before use removes excess sodium and starch, which can affect the dish's flavor. For refried beans, canned varieties can be mashed directly, while dried beans must be cooked until very tender before mashing.

Frequently Asked Questions

Yes, black beans are an excellent substitute for pinto beans in chili. They have a firmer texture and a rich, earthy flavor that complements the bold spices of chili very well.

For creamy refried beans, navy beans are an ideal substitute due to their buttery, soft texture that mashes easily. Black beans and cranberry beans also work well, offering a slightly different flavor profile.

While you can substitute kidney beans for pinto beans, they are best used in hearty dishes like chili or stews. Their firmer texture makes them less suitable for creamy applications like refried beans.

Black beans have a richer, more earthy, and slightly nutty flavor, while pinto beans have a creamier texture and a milder, nuttier taste.

Most dried beans, including pinto, kidney, and navy beans, require soaking before cooking. This reduces cooking time and helps with digestion. However, smaller beans like lentils do not typically require soaking.

No, pink beans are not the same as pinto beans, although they are similar and can be used interchangeably. Pink beans are smaller and rounder, with a richer, meatier flavor.

Lentils cook the fastest among the common pinto bean substitutes, often without needing pre-soaking. This makes them a great option for thickening soups or adding to quick stews.

Canned beans are a perfectly acceptable substitute. Just be sure to drain and rinse them to remove excess sodium and liquid. Adjust cooking times in your recipe since canned beans are already cooked.