Pinto beans are a go-to for hearty soups and stews, but sometimes, you need a swap. Maybe you're out of them, following a low-carb or high-protein diet, or just want to try something different. Whatever the reason, there are plenty of substitutes that match their creamy texture and earthy flavour.
We're rounding up the best pinto bean substitutes and the dishes in which they shine the most. And if you’d rather skip the hassle altogether, Frive’s chef-prepared meals bring fresh, delicious options straight to your door—no substitutions needed.
What Makes a Good Pinto Bean Substitute?
An absolute staple in Latin American and Southwestern cuisine, pinto beans are loved for their creaminess and delicious mild flavour that work in everything from soups and chillies to refried beans and mouth-watering tacos.
But when you need a replacement, the best option depends on the dish you're making. Here’s what to consider when choosing a pinto bean substitute:
- - Texture: Pinto beans are soft yet hold their shape. A good substitute should offer a similar consistency, whether smooth for refried beans or firm enough for salads.
- - Flavour: Their mild, nutty, and slightly earthy taste makes them extremely versatile. Look for a swap that won’t overpower your dish.
- - Nutritional Profile: Pinto beans are high in fibre and plant-based protein. If nutrition is a priority, go for alternatives with similar benefits.
- - Cooking: Some beans work best in soups, while others mash well for dips and spreads.
9 best substitutes for pinto beans
Different substitutes work best depending on the dish. You'll find that one substitute will have a similar texture while others have unique flavours or added nutritional benefits. We’ve done the legume legwork for you and gathered up the top pinto bean substitutes to help you find the perfect swap for your next meal.
1. Borlotti Beans
Best for: Stews, soups, pasta, and spreads
Texture and flavour: Borlotti beans have a creamy yet firm texture with a mild, nutty sweetness. Richer in taste than pinto beans, borlotti beans add plenty of depth to stews and soups without overpowering other ingredients.
Nutritional highlights: High in fibre and protein, borlotti beans are a great plant-based protein source, are naturally fat-free, and contain essential nutrients like folate and iron that support digestion and energy levels.
How to use: Borlotti beans come into their own in slow-cooked dishes, soaking up flavours beautifully in stews and soups. They also work well blended into dips or tossed into salads with a tangy vinaigrette.
2. Cannellini Beans
Best for: Baked dishes, casseroles, and dips
Texture and flavour: Cannellini beans, often found in Italian cuisine, have a mild, slightly nutty taste with a soft, fluffy texture when cooked.
Nutritional highlights: Cannellini beans have a low-calorie count and contain a medley of essential vitamins and minerals, including vitamins B, E, and K, iron, and magnesium.
How to use: Cannellini beans work best in soups, casseroles, and dips. Try mashing them into a spread with garlic and olive oil, adding them to a minestrone, or stirring them into a simple salad with tuna, red onion, and a lemon dressing for a quick, protein-packed meal.
Frive’s Naked Bean Burrito Bowl
3. Black Beans
Best for: Tacos, burritos, soups, and refried beans
Texture and flavour: Black beans are slightly firmer than pinto beans but still creamy on the inside, with a mild flavour that pairs well with bold spices. Commonly used in Latin American and Caribbean dishes, black beans can easily be swapped into recipes that call for pinto beans.
Nutritional highlights: Black beans are high in fibre, protein, and antioxidants, particularly anthocyanins, which give them their dark color and offer anti-inflammatory benefits.
How to use: Use black beans in soups and dips or add them to warming chilli dishes, grain bowls, and veggie burgers for extra texture and nutrients in plant-based meals.
4. Kidney Beans
Best for: Chili, curries, and casseroles
Texture and flavour: Firm and with a slightly sweet, earthy taste, kidney beans are a hearty alternative to pinto beans. They hold their shape in slow-cooked dishes, making them a favourite in rich, saucy meals where you want a bean that won’t turn to mush.
Nutritional highlights: Packed with protein, fibre, and antioxidants, these beans also contain flavonoids that help reduce inflammation and support heart health.
How to use: Kidney beans work best in chillies, bean-based curries, and slow-cooked stews. They absorb bold flavours well and pair beautifully with spices like cumin, paprika, and coriander. Just remember—if you’re using dried kidney beans, boil them properly before cooking, as they contain a natural toxin that must be broken down during cooking.
5. Navy Beans
Best for: Soups, stews, and baked beans
Texture and flavour: Soft, buttery, and incredibly smooth, navy beans practically melt into dishes, making them a fantastic thickener for soups and stews. Their mild, slightly nutty taste is subtle enough to take on any flavours you throw at them, which is why they’re a staple in classic baked beans.
Nutritional highlights: Navy beans are high in fibre, meaning they’ll keep you full and your digestion on track. Rich in folate and manganese, these beans also help support brain function and energy metabolism—perfect if you need a steady release of energy throughout the day.
How to use: Easy to mash, navy beans are a natural fit for baked beans, creamy soups, and purees. Use them as a secret ingredient to add creaminess to sauces, or blend them with garlic, olive oil, and lemon juice for a smooth and flavourful bean dip.
6. Chickpeas
Best for: Curries, stews, salads, dips, and snacks
Texture and flavour: Chickpeas, also known as garbanzo beans, have a slightly firmer bite than pinto beans and a nutty, earthy flavour that works well in both savoury and slightly sweet dishes.
Nutritional highlights: Chickpeas are high in calories but packed with protein, iron, and fibre, making them a favourite among vegetarians and vegans looking for a nutritious plant-based option.
How to use: Chickpeas are incredibly versatile—blend them into creamy hummus, toss them into salads, simmer them in curries, or roast them for a crunchy, high-protein snack. They work well in soups and stews but don’t mash as smoothly as pinto beans, so they might not be the best choice for refried-style beans.
7. Adzuki Beans
Best for: Asian-inspired dishes, soups, rice bowls, and baked goods
Texture and flavour: Adzuki beans have a firm texture and a naturally sweet, nutty flavour, making them quite different from the earthier taste of pinto beans, and are often used in Japanese and Chinese desserts.
Nutritional highlights: Bursting with over 29 different types of antioxidants, adzuki beans are one of the most powerful legumes for fighting inflammation.
How to use: While commonly found in sweet red bean paste for desserts, adzuki beans are just as delicious in hearty stews, grain bowls, and even baked foods. Try them in a simple adzuki bean curry or stirred into a warm rice dish with sesame oil and soy sauce.
Frive’s Sweet Potato & Chickpea Thai Red Curry
8. Mung Beans
Best for: Stir-fries, curries, salads, and soups
Texture and flavour: Mung beans are small, green legumes with a mild, slightly sweet taste and a soft, creamy texture when cooked.
Nutritional highlights: A nutritious option for plant-based diets, mung beans are an excellent source of protein, iron, and B vitamins and are rich in antioxidants and anti-inflammatory compounds.
How to use: Mung beans are commonly used in Indian dals, Asian stir-fries, and hearty soups. They cook quickly compared to other beans and work well in rice dishes and even sprouted as a crunchy topping. If you’re looking for a creamy alternative, they can also be blended into dips or thickened into stews.
9. Lentils
Best for: Soups, stews, curries, and salads
Texture and flavour: Lentils are small but incredibly hearty, with a slightly firm texture that softens when cooked. Soft enough to bite, but not so mushy that they lose their shape, they’re a great choice for dishes where you want a bit of texture, while their mild flavour acts as a versatile blank canvas, soaking up spices and seasonings effortlessly.
Nutritional highlights: Slightly lower in carbs than most beans, lentils are a great choice for those looking for a lighter alternative.
How to use: Lentils cook much faster than beans and don’t require soaking, making them a quick and convenient swap. Use them in comforting stews, curries, salads, or even blended into soups for a creamy texture. Red lentils break down quickly when cooked, while green and brown lentils hold their shape better, so choose based on the texture you need.
Frive’s Hazelnut Dukkah Crusted Salmon
How to Choose the Right Substitute for Your Recipe
Not all substitutes for pinto beans work the same in every recipe, so choosing the right one depends on texture, flavour, and dietary needs. Here’s a quick guide to finding the best swap:
- - Soups and stews: For a creamy, thick texture, borlotti, cannellini, or navy beans are your best bet. If you prefer something firmer, kidney beans or black beans hold their shape well, while lentils are a great quick-cooking alternative, especially in thick stews.
- - Refried beans: If you need a smooth, mashable alternative, navy beans or black beans work well. Chickpeas can also be blended for a slightly nuttier, firmer take on refried beans.
- - Salads: If you want a firmer bean that holds its shape, go for chickpeas, black beans, kidney beans, or adzuki beans. Cannellini beans or lentils are also great options for a softer, more delicate texture.
- - Side dishes: For classic bean-based sides, borlotti, navy, or cannellini beans will give you a creamy, mild flavour that complements various seasonings. Mung beans and adzuki beans offer a slightly sweeter, nuttier twist and can also be used in desserts.
Dietary Considerations
- - Low-carb: While beans are naturally high in carbs, lentils and mung beans are slightly lower than pinto beans, making them better for low-carb diets.
- - Gluten-free: All beans and lentils are naturally gluten-free, making any of these substitutes for pinto beans safe for those avoiding gluten.
- - High-protein: If you’re looking to boost your protein intake, chickpeas, kidney beans, and lentils contain some of the highest amounts of plant-based protein per serving.
Find the Perfect Pinto Beans Substitute for Your Next Meal
Whether you're out of pinto beans or simply looking to switch things up in the kitchen, there’s no shortage of great alternatives. From creamy borlotti and navy beans for stews to protein-packed black beans and chickpeas for salads, the best substitute for pinto beans depends on the dish you’re making.
For smooth refried beans, go for black beans or navy beans. Need a hearty option for chilli or curries? Kidney beans, adzuki beans, or lentils are perfect. Looking for something high in protein? Chickpeas, black beans, and mung beans deliver plenty of plant-based power.
And if you’d rather leave the ingredient swaps to the experts, check out Frive’s chef-prepared meal plans. With balanced, high-protein options delivered straight to your door, eating well has never been easier.
Looking for more substitute alternatives? Check out the best pancetta, heavy cream, and chicken alternatives.
FAQs
What beans can I use instead of pinto beans?
You can substitute pinto beans with black beans, kidney beans, borlotti beans, cannellini beans, navy beans, or chickpeas, depending on the meal. For refried beans, black or navy beans work best, while kidney or borlotti beans are great for stews and chilli.
What are pinto beans called in the UK?
In the UK, pinto beans are still called pinto beans, but they’re sometimes found under the name "speckled beans" due to their mottled appearance before cooking and are widely available in supermarkets and international food stores.
What beans are the same as pinto beans?
No beans are exactly the same as pinto beans, but borlotti beans are one of the closest matches in terms of texture and flavour. Black beans, cannellini beans, and kidney beans can also be used as substitutes, depending on the recipe.
Are borlotti beans the same as pinto beans?
Borlotti beans are very similar to pinto beans, but have a slightly nuttier flavour and firmer texture, while pinto beans are creamier when cooked.
