How to Substitute Dried Beans

Dry beans are inexpensive and simple to prepare.

Using dried beans in recipes may require more work than simply opening a can, however, the cook can control exactly what is in the beans she is using. This is especially true of sodium levels as most canned beans on the market, unless marked "reduced sodium," are higher in sodium content than dry beans. Replacing canned beans with dried beans in recipes is not difficult because most canned varieties are available in dried form at the grocery store.

Things You'll Need

• Measuring cup

Instructions

1. Read the recipe you plan to make to determine the amount of beans you need to prepare the recipe correctly.

2. Measure 1 cup dried beans for every two cans of beans called for in the recipe. One cup of dried beans will yield 3 cups of cooked beans. One can of beans is approximately 1 1/2 cups of cooked beans.

3. Cook the dried beans according to package instructions. Some dried beans need soaking before cooking while others do not.

4. Add the cooked, rehydrated beans to your recipe and finish the cooking process as described in the recipe directions.

Tips & Warnings

• Most dried beans will cook in 1 to 1 1/2 hours on the stove.

• Ounce for ounce, dry beans are generally less expensive than canned beans.

• A 1 lb. package of dried beans will yield approximately six cups of cooked beans.

• To reduce the possibility of gas from the beans, discard the soaking water and rinse the soaked beans before cooking.

References

• University of Nebraska Extension: Cooking Dry Beans from Scratch Can be Quick
• University of Illinois Extension: Dry Beans, Split Peas & Lentils - Teacher's Guide
• Utah State University Extension: Dry Beans and Peas