6 options
Out of Adzuki beans
Use Small red beans (red chori) or red kidney beans
Same amountTweak it
6 options
Out of Anasazi beans
Use Pinto beans
Same amount by dry weight or drained volumeTweak it
6 options
Out of Baked beans
Use Ten-minute homemade version
Replaces one 15 oz canWorks
6 options
Out of Black lentils
Use French green lentils (lentilles du Puy)
Same amountWorks
5 options
7 options
Out of Brown lentils
Use Green or continental lentils
Same amountWorks
6 options
5 options
6 options
Out of Chana dal
Use Yellow split peas
Same amountTweak it
6 options
Out of Chickpeas
Use Cannellini beans
Same amountWorks
6 options
5 options
Out of Edamame
Use Lima beans
Same amountWorks
6 options
Out of Fermented black beans
Use Black bean garlic sauce (jarred)
1 tablespoon sauce per 1 tablespoon whole beansTweak it
6 options
6 options
6 options
Out of Gigantes beans
Use Large dried lima beans or butter beans
Same amount by dry weightWorks
6 options
6 options
7 options
Out of Lentils
Use A different colour of lentil
Same amount by volumeTweak it
6 options
Out of Lupini beans
Use Tarwi or chochos (Andean lupini)
Same amountWorks
6 options
Out of Mayocoba beans
Use Pinto beans
Same amount by dry weight or drained volumeTweak it
6 options
Out of Mung beans
Use Yellow split peas
Same amountTweak it
6 options
Out of Mushy peas
Use Frozen garden peas, crushed
450 g / 1 lb frozen peas replaces 250 g dried marrowfat peasYou'll taste it
6 options
Out of Natto
Use Tempeh, crumbled and steamed
Same amount by weightYou'll taste it
6 options
Out of Navy bean
Use Great Northern beans
Same amount
6 options
6 options
Out of Petai
Use Frozen or vacuum-packed petai
Same amountWorks
6 options
Out of Pigeon peas
Use Black-eyed peas
Same amount, drainedWorks
3 options
3 options
Out of Red bean
Use Kidney beans
Same amountWorks
6 options
Out of Red lentils
Use Yellow split lentils or split mung beans (moong dal)
Same amountWorks
7 options
Out of Refried beans
Use Canned pinto beans, mashed and fried
One 15-ounce can pinto beans replaces one 16-ounce can refried beansWorks
6 options
Out of Shiro powder
Use Chickpea flour (besan / gram flour) + berbere
1 cup chickpea flour + 3 tbsp berbere + 1 tsp garlic powder + ½ tsp ground ginger + ½ tsp salt per 1 cup mitin shiroWorks
6 options
Out of Tarwi (Andean lupini)
Use Jarred or canned lupini beans
Same amount by drained weight, rinsed wellWorks
6 options
Out of Tofu
Use Tempeh
Same amountYou'll taste it
6 options
Out of Toor dal
Use Yellow split peas
Same amountTweak it
6 options
Out of Urad dal
Use Chana dal (in tempering, vada and savory dals)
Same amountTweak it
3 options
6 options
6 options
Out of Yuba
Use Pressed tofu (dougan) or tofu sheets
8 oz pressed tofu per 4 oz dried yubaTweak it
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